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Tuyet Hanh TT, Hanh MH. Hygienic Practices and Structural Conditions of the Food Processing Premises Were the Main Drivers of Microbiological Quality of Edible Ice Products in Binh Phuoc Province, Vietnam 2019. Environ Health Insights. 2020;14:1178630220929722doi: 10.1177/1178630220929722.
Tuyet Hanh, T. T., & Hanh, M. H. (2020). Hygienic Practices and Structural Conditions of the Food Processing Premises Were the Main Drivers of Microbiological Quality of Edible Ice Products in Binh Phuoc Province, Vietnam 2019. Environmental health insights, 141178630220929722. https://doi.org/10.1177/1178630220929722
Tuyet Hanh, Tran Thi, and Hanh, Mac Huy. "Hygienic Practices and Structural Conditions of the Food Processing Premises Were the Main Drivers of Microbiological Quality of Edible Ice Products in Binh Phuoc Province, Vietnam 2019." Environmental health insights vol. 14 (2020): 1178630220929722. doi: https://doi.org/10.1177/1178630220929722
Tuyet Hanh TT, Hanh MH. Hygienic Practices and Structural Conditions of the Food Processing Premises Were the Main Drivers of Microbiological Quality of Edible Ice Products in Binh Phuoc Province, Vietnam 2019. Environ Health Insights. 2020 Jun 29;14:1178630220929722. doi: 10.1177/1178630220929722. eCollection 2020. PMID: 32636635; PMCID: PMC7324899.
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Environ Health Insights. 2020 Jun 29;14:1178630220929722. doi: 10.1177/1178630220929722. eCollection 2020.

Hygienic Practices and Structural Conditions of the Food Processing Premises Were the Main Drivers of Microbiological Quality of Edible Ice Products in Binh Phuoc Province, Vietnam 2019.

Environmental health insights

Tran Thi Tuyet Hanh, Mac Huy Hanh

Affiliations

  1. Department of Environmental Health, Hanoi University of Public Health, Hanoi, Vietnam.
  2. Binh Phuoc Department of Food Safety and Hygiene, Binh Phuoc Province, Vietnam.

PMID: 32636635 PMCID: PMC7324899 DOI: 10.1177/1178630220929722

Abstract

BACKGROUND: Ice is used in large quantities as refreshment in alcoholic and nonalcoholic beverages, especially in summer time. Contamination of edible ice products with pathogens is a public health concern in various countries, including Vietnam. This study aimed to assess the food safety conditions, the quality of edible ice products and related factors at manufacturing premises in Binh Phuoc Province, Vietnam in 2019.

METHODS: A cross-sectional study was conducted in 2019 using both quantitative and qualitative methods. Food safety assessment was carried out in all 45 ice producing premises in the province and 79 ice samples were collected and analyzed microbiologically. In-depth interviews were conducted with 2 food safety management staff, 4 owners of premises, and 4 workers.

RESULTS: Only 22.4% (18/79) and 37.8% (30/79) of the premises met requirement for food safety conditions and microbiological food safety requirements, respectively. Half of the ice samples, 51.9% (41/79), were contaminated, 49.4% (39/79) with

CONCLUSIONS: The food safety conditions and the quality of ice cubes at manufacturing premises in Binh Phuoc Province were not acceptable. Hygiene deficiencies in ice producing and handling processes, inadequate knowledge of staff, inadequate food safety management practices, and hygiene conditions of the premises were important factors in producing contaminated ice products. We recommend more staff training and crediting the staff when performing adequate practices, paying attention to broken floors or difficulty in cleaning, structural deficiency, and ensuring regular monitoring of premises. This study adds a special interest to ensure food safety conditions at ice producing premises to prevent microbial contamination of the products.

© The Author(s) 2020.

Keywords: Binh Phuoc Province; Ice cubes; Vietnam; food safety conditions; ice tubes; microbial contamination

Conflict of interest statement

Declaration of Conflicting Interests:The author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

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