Survey on some food safety parameters of fresh ingredients in collective kitchens of factories and enterprises in Quang Ngai province in 2021

Abstract

The study was carried out on raw food materials including pork, fish of all kinds and leafy vegetables at collective kitchens, industrial catering establishments at factories and enterprises. in Quang Ngai province from January to November 2021. The study aims to: determine the percentage of fresh ingredients at the collective kitchens of factories and enterprises in the area of Quang Ngai province meeting food safety criteria and study some related factors between fresh ingredients meeting food safety criteria and the origin of fresh raw materials in the study area. The results by sampling method of cross-sectional study showed that: 100% of pork met with the lean substances Salbutamol, Clenbuterol, Cimaterol by quantitative method; 13.9% fish met safety criteria for urea by quantitative method; 53.4% ​​of leafy vegetables met safety criteria for pesticides by qualitative method.