Evaluation of food contamination in Dak Lak province from 2014 - 2018

Abstract

Statistics of monitoring results of food-safety hazards of Dak Lak Department of Food Safety and Hygiene from 2014 - 2018 showed that:

• The general food contamination rate was of 28.9%, of which microbial contamination was of 39.6%; and chemical contamination was of 20.9%.
• Edible ice has the highest rate of microbial contamination (90.6%); Fried cooking oil samples have the highest chemical contamination rate of 51.1%.
• E. coli contamination rate accounted for 66.2%; Coliforms contamination rate accounted for 53.5%.
• The rate of borax contamination in spring rolls was 23.4%. The ratio of fried cooking oil contaminated by friable was 51.1%. The ratio of methanol contamination in manual production alcohol was 13.7%.