Food and nutrition research

Fermented scallion heads are an indigenous and traditional food product in Vietnam. This product is produced at the home by processing without time control. This leads to negative changes in texture and color of the product. 

 The study was conducted to diversify the production of cookies from CK92 glutinous rice, which is grown in Phu Tan district, An Giang province, contributing to increase the economic value of this variety of rice. 

The study was conducted by using red dragon and “sim” fruit juice wine fermented by Saccharomyces cerevisiae for low alcohol content (about 5% Vol.) to create value-added products as well as contribute to improving business value for these two materials. 

The study was carried out to investigate the effect of the drying temperature; the ratio of water to soursop flesh; the extraction temperature and time; the pasteurization temperature and time on the content of bioactive compounds (phenolic, tannin, flavonoid, alkaloid and saponin), and on the DPPH free radical scavenging activity of product. 

“Lap xuong” (sausage) is a popular food product in Vietnam. However, in the market, “Lap xuong” is mainly made from pork, beef, shrimp, chicken, fish ... The processing of “Lap xuong” from goat meat to create a product with high nutritional value, typical flavor, and taste would create more choices for consumers as well as contribute to the diversification of the sausage product market in our country.

The objectives of this study were to isolate and select the yeast strain from citrus sinensis bought in My Xuyen market, Long Xuyen city in An Giang province which exposed the yeast strains from orange to high quality orange wine. 

There were 1074 food samples with 5 foods groups (bottles drinking water, natural mineral water, soft drinks, alcoholic beverages, powder milk), which have been circulated in the market at Tay Nguyen provinces were inspected for food quality from May 2014 to Dec 2015. 

Results of a cross-sectional study on 300 samples of food in 5 districts of Vinh Long in 2015 showed that Coliforms and E. coli contamination rate was 48% and 38% in meat and fish group, respectively, in which the fish cake had the highest rate of contamination with Coliforms of 96% and E. coli of 64%. The rate of using borax was 30% in meat and fish, and 17% in starchy foods, in which it was found in 77% of fresh pasta, 23% in lot cake; and non in other cakes. 100% starchy cakes did not have formaldehyde for preservation. 100% of the fermented samples from lotus stems, bamboo shoot, and lotus root had Sulfite bleach. Sulfite bleach was not found in bean sprouts, banana flower and morning glories used as salads. Research found the contamination of Coliforms , E. coli in meat and fish; Borax in meat and fish; Sulfite bleach in fermented vegetables in the province of Vinh Long.

Results of the study in 71 kitchens showed that most of collective kitchens met the requirements (73.1%). There were 94% of collective kitchens with equipments and food contacting tools meeting the requirements.

Results of a cross – sectional study on managers of school collective kitchens.

A descriptive cross-sectional survey was conducted on 335 street food business ad 221 street food establishments in Dong Hoi city, Quang Binh province in 2016. Findings from the study showed that percentage of the correct knowledge of food safety was 27.2%. The proportion of correct practices, such as participating in food safety training class was 15.5% and having periodic health check was 17.6%. 15.1% knew how to choose safe food materials. Evaluating the actual situation of conditions for food safety assurance for street food establishments was complied with the requirements specified in Circular No.30/2012/TT-BYT: The percentage of qualified person directly involved in food processing was 9.5%. Qualified processing area was in 11.3%; wastage treatment area was in 5.9%; 6.3% food material at street food establishments had the clear origin and was safe as prescribed. Beside, the proporition of qualified food processing equipments and devices was 23.5% and that of qualified storage equipments and devices was 23.5% and that of qualified storage equipments was 4.1%

Objective: To describe knowledge on food safety and hygiene of food handlers working in kitchens of semi-boarding schools in Thanh Hoa city in 2020. 

A cross – sectional survey was conducted on 297 consumers living in 12 residential groups in Thong Nhat Ward of Kon Tum city about functional food. 

This is a corss – sectional descriptive study on 89 chefs using direct questionnaire interview and practice observation on food safety hygiene (FSH), conducted from Mar to Aug 2015. 

Results of the study on 375 families in Thuan Hung commune showed that hygiene condition of family kitchens were poor, i.e. only 57.1% of families had refrigeration to preserve food, 31.5% had proper dustbins, and 2.4% of families did not have separated kitchens. About knowledge of housewives, only 23.2% of them had good general knowledge on food safety and hygiene. However, over 99% of families had positive attitude and over 70% met required level of practice. Generally, habits of food safety and hygiene practice of local people were at a safe level.

Results of the study on all food services in Bac Giang province showed that: Percentage of collective kitchens and restaurants that did not meet food safety conditions regulations by the Ministry of Health was accounted for 72.5%; Proportion of collective kitchen in primary schools/ boarding schools did not meet food safety conditions was accounted for 90%. 

A survey on customer satisfaction of administrative services in the field of food hygiene and safety is necessary for determining the practical effectiveness. 

Building a management – oriented street food is indispensable demand of the entire society. 

During the integration process to catch up with other countries in the region, to enhance competitive opportunities, and to ensure consumers’ health, it is needed to research the application of HACCP, GMP, GHP in the general population. Results showed that 95% of consumers and food services did not have good knowledge on HACCP, GMP, GHP, and GHP.

 The purpose of this work was to compare inactivation of spores from the heat resistant Bacillus cereus strain F4430/73 by high pressure treatment at elevated temperature (HPHT) versus thermal treatment (HT). Spore suspensions were treated at 0.1 and 600MPa a 60 – 100 degree C for different times. HT inactivation showed a fast followed by a slow phase. Significant spore inactivation occurred during pressure come-up and equilibration time (2.0 to 4.1 log 10, from 70 to 100 degree C). HPHT inactivation proceeded considerably faster than HT inactivation, even in the slow phase which also followed first order kinetics (e.g D100 degree C (600 MPa) = 1.7 min, D100 degree C = 3.4 min). The data indicate a strong synergistic effect of HP and HT on inactivation of B. cereus spores.

Product labeled pure fresh milk, which was supplemented with reconstituted milk is great concern in the dairy industry of recent times. Requirements set out to have a fast method, easy to carry as the analysis screening method to control this type of products. Validating method of detecting milk powder in milk products of the National Institute for Food Control meets the above requirements.

To evaluate the effectiveness of intervention to test some communication solutions in the prevention of mushrooms poisoning in Son La.

The results of a study in 38 bottled water establishments in Hung Yen province in 2016.

This is descriptive cross-sectional study with analysis to assess the status of food safety of collective kitchens in Tra Vinh province, 2015.