Abstract
The study aims to evaluate the contamination of microorganisms, food additives of fresh pork that was sold in the Ninh Kieu district, Can Tho City. The results of research showed the contamination of Escherichia coli and total aerobic bacteria in fresh pork is 100%, and the density exceeds the acceptable levels of TCVN 7406:2019. The samples were collected from the supermarkets, which are contaminated microorganisms lower than others that were collected from the traditional markets and the retail shops. Moreover, the samples collected in the afternoon had the level of contaminated microorganisms lower than others that were collected in the morning. The results of statistics showed the correlation among the criteria of meat quality (color L*, texture, pH, temperature, NH3) and the contamination of microorganisms in fresh pork (Escherichia coli and total aerobic bacteria). In a total 148 collected samples, 4.1% of samples were positive with borate, 12.16% of samples were positive with nitrite. In particular, the borate couldn’t be detected in the samples that had been collected from supermarkets. The fresh pork collected in the afternoon was positive with borate and nitrite, because the sellers intentionally added it to improve the freshness and prolong the shelf life of meat.
Published Version
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