NH GI THC TRNG S DNG HN THE, FORMOL, CHT TY TRNG, PHM MU TRONG THC PHM TI CC CH BN L TRN TH TRNG THNH PH H CH MINH

NM 2008
Nguyn Thu Ngc Dip*, Nguyn Th Thoan*, Cao Th Kim Hoa*, Vng Thun An*, Bi Th Kiu Anh*, Mai Thy Linh*, inh thanh Bnh*, Bi Sn Lm*.

TM TT
t vn : S dng hn the, formol, phm mu, cht ty trng thng c cho vo thc phm trong qu trnh ch bin nhm mc ch lm cho thc phm c dai gin, c tnh st khun c lu khng b i thiu, thc phm c mu p hp dn v trng tinh nhn bt mt khng b thm do nha ca mt s loi rau c. tuy nhin nhng cht ny khng nhng khng c cht dinh dng m cn gy hi n sc khe con ngi. Mc tiu nghin cu: nh gi tnh trng s dng hn the, Formol, cht ty trng v phm mu ngoi danh mc quy nh ca B y t trn th trng thnh ph H Ch Minh nm 2008. Phng php nghin cu: Phng php nghin cu ct ngang m t, tc gi tin hnh ly 726 mu thc phm trn th trng thnh ph h Ch Minh t thng 1 n thng 9 xt nghim hn the, formol, cht ty trng v phm mu. Kt qu: 298/437(68,19%) mu xt nghim c hn the dng tnh, 21/122 (17,21%) mu xt nghim c formol dng tnh, 86/115 (74,78%) mu xt nghim c dng tnh vi cht ty trng, 28/52 (53,84%) s dng phm mu ngoi danh mc cho php ca B y t. Kt lun: Chng ta cn tng cng cng tc qun l v sinh an ton thc phm gp phn ng cao cht lng v sinh an ton thc phm.

ABSTRACT
ASSESSMENT ON USING BORATE SALT, FORMALDEHYDE, SULFITE AND SULFUR DIOXIDE, COLORS IN SOME KIND OF FOODS IN HO CHI MINH CITY MARKET, IN 2008 Nguyen Thu Ngoc Diep, Nguyen Thi Thoan, Cao Thi Kim Hoa, Vuong Thuan An, Bui Thi Kieu Anh, Mai Thuy Linh, Dinh Thanh Binh, Bui Son Lam * Y Hoc TP. Ho Chi Minh * Vol. 12 - Supplement of No 4 - 2008: 320 324 Background: Using borate salt, formaldehyde, sulfite and sulfur dioxide, industrial colors in food to keep food last longer the producers can add borate salt and other additives into food, avoid rotten, keep food hard and crunchy, spectacular colour, retaned of the colour vegatable. However, there is not nutritious but toxic to human being. That is why we need too conduct this food safety and hygiene survey. Ojectives: Assessment on using borat salt, formaldehyde, sulfite and sulfur dioxide, colors out of legal list of food color decided by Ministry of Heath in some kind of foods in Ho Chi Minh City market, in 2008. Method: 726 samples of food in Ho Chi Minh city market were collected to check on borate salt, formaldehyde, sulfite and sulfur dioxide, and colors out of legal list of food color decided by Ministry of Heath on a cross sectional study. Results: the percentage of samples that did not meet the requirement on food safety respectively were
*

Vin V Sinh Y t Cng Cng TPHCM

68.19% (298/437), 17.21% (21/122), 74.78% (86/115)), 53.84%(28/52) on borate salt used, formaldehyde used, sulfite and sulfur dioxide used, using colors out of legal list of food color decided by Ministry of Heath. Conlusion: We need to strengthen food management task to improve food safety and quality.

T VN
Ph gia thc phm l nhng cht khng c coi l thc phm hoc mt thnh phn ca thc phm. Ph gia thc phm c rt t hoc khng c gi tr dinh dng, c ch ng cho vo thc phm vi mc ch p ng yu cu cng ngh trong qu trnh sn xut, ch bin, bo qun thc phm. Trong thc t i sng kinh t x hi s lm dng khi s dng cc cht ph gia trong thc phm v do mc ch gian di, gy s hiu nhm i vi ngi tiu dng, che du bn cht thc ca thc phm i thiu hoc khng m bo v sinh an ton thc phm, nh hng ti sc khe, gy ng c cp v mn tnh. Cc ph gia thng c s dng trong thc phm l Hn the, Formol, v cht ty trng, tuy nhin cc loi ph gia ny khng nhng khng c cht dinh dng m cn gy c i vi con ngi. y l nhng cht ph gia m B y t khng cho php s dng trong thc phm. Kt qu kho st trong nm 2004 trn 2.566 mu ch la, ch gi, m si ti 23 qun, huyn trn a bn thnh ph c ly ngu nhin t cc c s sn xut, kinh doanh, nh hng, ch, qun n bnh dn... cho thy c n 64% s mu c cha hn the. Cn lng cht ph gia formol c cc c s sn xut cho vo bnh ph cng bo ng khng km: qua kim tra 1.015 mu bnh ph, c n 28% s mu c cha formol. (5) Trc tnh hnh s dng formol, hn the, cht ty trng, phm mu ngoi danh mc cho php ca B y t ang trn lan trn th trng. Chng ti lm cuc gim st nh gi t l s dng hn the, cht ty trng, formol, phm mu ngoi danh mc cho php ca B y t v tm ra c nhng thc phm no hay s dng nhng cht ph gia ny nht trn a bn Tp. HCM c hng khc phc v cnh bo cho ngi dn bit trnh s dng cc loi thc phm .

Mc tiu nghin cu
Kho st vic s dng hn the trong mt s loi thc phm c nguy c s dng hn the c bn trn a bn Tp. HCM nm 2008. Kho st vic s dng formol trong mt s loi thc phm c nguy c s dng formol c bn trn a bn Tp. HCM nm 2008. Kho st vic s dng phm mu trong thc phm khng c php ca B y t trong mt s loi thc phm c nguy c s dng phm mu khng c php ca B y t c bn trn a bn Tp. HCM nm 2008. Kho st vic s dng cht ty trng trong mt s loi thc phm c nguy c s dng cht ty trng c bn trn a bn Tp. HCM nm 2008.

I TNG - PHNG PHP NGHIN CU Thit k nghin cu

Nghin cu ct ngang m t.

i tng nghin cu
Tht v cc sn phm ch bin t tht nh: gi sng, ch, gi la, lng non, jambon Hi sn v cc sn phm ch bin t hi sn: ch c, c vin chin, tm ti, tm kh, mc Cc sn phm ch bin t ng cc: bnh sus, bnh da ln, m si ti, bn b Thc phm chay: m cn, tu h ky Rau, c, qu mui chua: d chua, mng chua, bn bn, Mt c mu, ht da Hoa chui, b chui.

Thi gian nghin cu

T thng 01/2008 n thng 09/2008.

Tiu chun chn mu

Cc loi thc phm c bn ti cc ch, siu th, qun n, quy bn thc phm ti cc qun trn a bn thnh ph.

C mu
726 mu

Bng 2: T l s dng formol trong cc loi thc phm c nguy c

Formol Tn loi thc C T l (%) s Khng c phm TSmu formol formol dng Tm ti 72 57 15 20,00% Bnh, ph, bn 50 44 6 12,00% Tng cng 122 101 21 17,21%

Phng php ly mu
Chn mu ngu nhin

Phng php xc nh
Xc nh mu s dng hn the theo AOAC 2000 (970.33). (1) Xc nh mu s dng formol bng test nhanh Formaldehyde ca Macherey Nagel. Xc nh mu s dng cht ty trng gc sulfit bng tsst nhanh Sulfit ca Macherey Nagel. Xc nh mu s dng phm mu ngoi danh mc cho php ca B y t theo TCVN 5517: 1991. (2)

Nhn xt: Qua kho st 122 mu tm ti v bn bnh ph ta thy t l mu c s dng formol 17,21% tng s mu. Trong mu tm ti chim t l cao hn (20,00%). Bng 3: T l s dng cht ty trng trong cc loi thc phm c nguy c
Tn loi thc phm Bn, bn b, bnh ph Mc X bo, hoa chui, b chui Mng chua, c pho, bn bn Tng cng Cht ty trng T l (%) s TSmu Khng c C dng 30 7 41 37 115 8 7 3 11 29 22 0 38 26 86 44% 0% 92,68% 70,27% 74,78%

KT QU V BN LUN
Bng 1: T l s dng hn the trong cc loi thc phm c nguy c dng hn the
Hn the Tn loi thc phm TS Khng c C hn T l (%) mu hn the the s dng Tht v cc sn phm 177 57 120 67,79% ch bin t tht C v cc sn phm 34 16 18 52,94% ch bin t c M si ti cc loi 58 1 57 98,27% Thc phm chay: tu 53 1 52 98,11% h ky, m cn Bnh sus, bnh da 26 8 18 69,23% ln, bnh ph s Rau, c, qu mui chua 78 55 23 29,48% Hoa chui, b chui 11 1 10 90,9% Tng Cng 437 139 298 68,19%

Nhn xt: Cht ty trng l loi ha cht khng c s dng trong thc phm. tuy nhin qua kho st 115 mu thc phm cc loi c n 74,78% cc lai thc phm c s dng cht ty trng, trong s bo, hoa chui v b chui s dng cht ty trng nhiu nht chim n 92,68% tng s 41 mu thc phm c kho st, mng chua, c pho, bn bn cng l loi thc phm c ngi dn s dng cht ty trng lm trng thc phm ny, trong 37 mu mng chua, c pho, bn bn c kho st c n 70,27% s mu c s dng cht ty trng. tuy nhin khi kho st s dng cht ty trng cho mc th khng pht hin c s dng. Bng 4: T l s dng phm mu trong cc loi thc phm c nguy c
Tn loi thc phm TS Khng Phm mu C s dng T l (%)

Nhn xt: Trong tng s 437 mu thc phm c nguy c s dng hn the c gim st ta thy: nhm thc phm s dng hn the nhiu nht l m si ti (98,27%), thc phm chay m ch yu l tu h ky (98,11%), hoa chui v b chui (90,9%), t l s dng hn the trong tht v sn phm ca tht, c v sn phm ca c vn cn cao chim t l gn 70% trong tng s mu kho st, rau, c, mui chua cng cn s dng hn the nhng t l khng cao ch chim 29,48% tng s mu c gim st.

mu s dng Tm kh Mt cc loi Ht da Tng cng 15 26 11 52 0 5 0 5

PMP PMKDP 0 12 7 19 15 9 4 28

s dng PMKP 100% 34,6% 36,4% 53,84%

doing, ngi bn v ngi tiu dng vn cha c ci thin. Cn tng cng nhiu hn na cng tc qun l v sinh an ton thc phm c bit l cc ch.

Ch : PMP: phm mu c php; PMK;

phm mu khng c ph;, TS: tng s Nhn xt: Qua kho st 52 mu thc phm v vic s dng phm mu ngoi danh mc cho php ca B y t c 53,84% tng s mu c s dng phm mu ngoi danh mc cho php ca B Y T. Trong , tm kh chim t l cao nht trong 15 mu tm th tt c u s dng phm mu ngoi danh mc cho php ca B y t, ht da, mt cc loi cng c s dng phm mu ngoi danh mc nhng vi t l thp hn rt hiu so vi tm kh. Bng 5: T l s dng cc cht ph gia ngoi danh mc cho php ca B y t trong cc loi thc phm c nguy c
Ch tiu th nghim Hn the Formol Cht ty trng Phm mu Tng cng TSM xt nghim 437 122 115 52 726 t 139 101 29 24 293 Khng t 298 21 86 28 433 T l % khng t 68,19% 17,21% 74,78% 53,84% 59,64%

KT LUN
68,19% mu thc phm c s dng hn the. 17,21% mu tm ti, bn, bnh ph, bn b c s dng cht ty trng. 74,78% mu s bo, hoa chui, b chui, mng chua, c pho c s dng cht ty trng. 59,64% mu mt, ht da, tm kh s dng phm mu ngoi danh mc cho php ca B y t.

KIN NGH
Cn tng cng tuyn truyn cho ngi sn xut, kinh doanh v ngi tiu dng khng nn s dng cht ty trng, formol, hn the, phm mu ngoi danh mc cho php ca B y t. Cn tng cng tuyn truyn cho ngi sn xut, kinh doanh v ngi tiu dng bit c tc hi ca cht ty trng, formol, hn the, phm mu ngoi danh mc cho php ca B y t n sc khe ca con ngi. Cn tng cng cng tc thanh kim tra v sinh an ton thc phm i vi cc mt hng c nguy c cao s dng hn the, formol, cht ty trng, phm mu ngoi danh mc cho php ca B y t gy tc hi n sc khe ngi tiu dng. Cn c cc bin php x l thch ng khi pht hin sai phm trong v sinh an ton thc phm. Khuyn khch ngi sn xut, kinh doanh, ch bin thc phm s dng cc cht ph gia khc khng gy hi n sc khe ngi tiu dng. S dng phm mu dng trong ch bin thc phm phi c bao b, nhn mc v ghi a ch r rng. Trng hp s dng phm mu nhp khu phi c xut x r rng, phi cng b cht lng ti cc c quan c thm quyn

Nhn xt: Qua bng trn ta thy, tnh hnh s dng hn the, formol, cht ty trng, phm mu ngoi danh mc cho php ca B y t vo cc loi thc phm trn th trng vn cn cao so vi nhng nm trc y. Nm 2004, Kt qu kho st trong nm 2004 trn 2.566 mu ch la, ch gi, m si ti 23 qun, huyn trn a bn thnh ph c ly ngu nhin t cc c s sn xut, kinh doanh, nh hng, ch, qun n bnh dn... cho thy c n 64% s mu c cha hn the. Cn lng cht ph gia formol c cc c s sn xut cho vo bnh ph cng bo ng khng km: qua kim tra 1.015 mu bnh ph, c n 28% s mu c cha formol.(5) So vi nm 2008, kt qu cng tng t. iu ny chng t cng tc qun l v tuyn truyn cho cc c s kinh

TI LIU THAM KHO

1. Burggraff J (2000), Food Additives: Direct. In: Horwitz W.Officical Methods of AOAC International, Vol.II, 17th edition, pp.1 40. Gaithersburg, Maryland 20877 2417 USA. B Khoa hc v Cng ngh, TCVN 5517: 1991, thc phm, phng php xc nh phm mu hu c tng hp tan trong nc. Nguyn Thu Ngc Dip, on V T Uyn, Bi Sn Lm v CS (2006), kho st tnh hnh s dng hn the trong thc phm ti Tp. H Ch Minh nm 2003 2006. Bo co khoa hc Hi ngh khoa hc k thut y t cng cng y hc d phng 2006, tr 296 299. Nguyn Xun Mai, Nguyn Thu Ngc Dip v CS (2006), nh gi vic s dng hn the, phm mu v cc ch tiu nhim vi snh vt trong mt s thc phm dp tt nguyn n 2006ti Tp. H Ch Minh thng 1 - 2006. Bo co khoa hc Hi ngh khoa hc k thut y t cng cng y hc d phng 2006, tr 264 268. http://www.vnexpress.net/GL/Xa-hoi/2006/01/3B9E5CD0/

2.

3.

4.

5.