Thực trạng tái sử dụng dầu, mỡ trong chế biến một số thực phẩm tại Hà Nội năm 2012

MUC LUC (S 6 902)

•TRAN OlfC PHAN,

VU THj HONG LUYEN,

n g u yI n OlfC NHlf,

VU TH| HUYEN

•TRIEU TRIEU DUONG,

TRAN HUU VINH

.NGUYEN SI TUAN,

NGUYiN NGOC THANH,

LUU TRAN LINH DA,

NGUY§N THUY HUONG

•NGUYEN THj THU PHUONG,

NGUYEN MANH THANH,

VO TRUONG NHU NGOC,

BUI MY HANH

•n g u y In XUAN bAi,

HOANG XUAN CHIEN

•NGUYiN TAN PHONG

•YHTH

=>Nghien ctfu dac diem hinh thai dau tinh trung d nhufng ngifdi nam gidi 57

trong cac cap vd chong thieu nSng sinh san

=>Oanh gia ket qua dieu tri ung thiithi/c quan 1/3 giCra - di/6i bang phiu 60

thuat noi soi

=>Gia trj MIC carbapenem cua Acinetobacter baumannii trong thi/c hanh 64

lam sang a Benh vien Thong nhat Dong Nai

=>Oanh gia ket qua dieu trj roi loan thai diidng ham dirdi bang mang nhai 66

on dinh

=>Kien thttc phong chong HIV/AIDS d pham nhan tai trai giam tinh Dien 69

Bien nam 2009

=>Nghien ctfu chan doan Cholesteatoma tai tiem an qua noi soi, cat I6p vi 72

tinh, doi chieu vdi ket qua phlu thuat

=>Hoat dong y te, thong tin y hoc 75

THUC TRflNG TAI SI/DUNG DAU - M0

TRONG C H l BIEN NlOT SO THI/C PHAM TAI HA NOI NAM 2012

TRAN QUANG TRUNG, NGUY§N THj THANH hA|,,,1

LE HONG DUNG'2’, LE DlTC THO, HOANG THj MINH THU'1', vd cQngsy

(1>Cyc An todn thi/c phim

mVi$n Dinh dir&ng

(3>Chi cuc An todn V$ sinh Thi/c phim

TOM TAT

K6t q u i khio s&t cctc ca s& tai 4 quan ndi thcinh

Ha NQi vS tinh trang sir dung dau mo vd x&c dinh chi

s6 pervxyt, ph£n Ceng Kreiss vd ham luwng Benzo (a)

Pyrene trong d&u mo t&i sCr dung tai mot s6 co sd

chuySn chi§n rdn b&nh, quay, hanh phi da khao sdt

tai Ha Ndi nSm 2012 cho th&y:

- Ty l§ co s& cd tcii slf dung dau mo (84%), ty 1$ co

so tdi st> dung d&u mo tan s u it hang ngay (96,4%).

- Co s& du dieu kien an todn thuc phim (ATTP)

(27%), ty 1$ co sd chi§n rdn c6 hop dong cung d p thuc

phim (diu mo...) bao dam ATTP (35%), tyle co so chien

rdn c6 hda don mua bdn d iu mo hang ngay (56%).

- Nguvi tn/c tiSp chien rdn tai co so chuyen chi§n

rdn bdnh q uiy hdnh phi chu yeu 1a nCr (83,3%). Trinh

do vSn hda cua ngikri tore tiep chien rdn chu yeu 1a

trinh do phd thdng (94,6%).

- Ngu&i true tiSp chien rdn tai co so chuydn chien

rdn bdnh quiy hdnh phi cd thuc hdnh dung v i tdi si>

dung d iu mo Id 53,9%, ty l§ mdc trang phuc bao h$ lao

ddng (46,1%), cdn 36,3% ngutiri true tiSp chidn rdn cdn

deo vdng, nhdn tay khi c h i biin, con 46,1% ngu&i true

tiSp chi&n rdn tdi sCr dung d iu mo 3 lin tro Idn.

- Ty 16 ngu&i c h i bien tai cdc co so chuydn chien

rdn bdnh, quiy, hdnh phi cd k iin thuc dung v i s6 lin

tdi sCr dung d iu mo (68,7%). Trong dd s6 ngutri h iiu

d iu mo tdi s ii dung nhiiu lin cd gdy d6c h$i cho sue

khde twong doi cao (88,7%).

- Ty I$ m iu d iu m& tdi sir dung cd chi s6 peroxit

(+) la 16%. Ty Id m iu thuc p h im cd phdn Cmg Kreiss

(+) la 100%, trong dd Kreiss (++) Id 24%, Kreiss

(+++; Id 76%.

Tip khda: Tdi sir dung d iu m&, chi s6 peroxyt, Hd

Ndi

SITUATION OF REUSING OIL-FAT IN FOOD

PROCESSING IN HANOI 2012

Tran Quang Trung, Nguyen Thi Thanh Hai (1),

Le Hong Dung (2), Le Due Tho, Hoang Thi Minh

Thu (3), et al

(1) Viet Nam Food Administration (VFA)

(2) National Institute of Nutrition

(3) Sub-VFA in Hanoi

SUMMARY

Surveillance result from premises in four districts

of Ha Noi on using oil/fat and determine peroxide

value, Kreiss reaction and Benzo(a)pyrene content in

reused oil/fat in some premises of fried cakes, "quiy",

green onion in Hanoi in 2012 showed that:

- Proportion of premises reusing oi/fat (84%),

proportion of premises reusing oil/fat daily (96.4%). -

- Proportion of premises conforming to food safety

regulations (27%), proportion of premises having

contracts with food provider (for oil/fat) which

conforming to food safety regulation (35%),

2 Y HOC THUC HANH (902) - S 6 1/2014