Hoạt động và tình trạng an toàn thực phẩm trong chuỗi phân phối cá tại Nam Bộ, Việt Nam

on chain. The potential contaminant sources originate from factors that include physical environmental factors, consumer factors, food safety management factors, and legal aspects of food safety. In order to ensure fish safety in DFDCs, it is essential to understand the contaminant sources and identify the contextual factors related to DFDCs. Microbiological quality of fish on the fish boats after being caught The microbiological quality of raw fish that were stored in the fish boats before entering the DFDCs is important for fish safety as microorganisms can persist or increase in number through multiple stages of the DFDCs (Luu et al., 2016). The low microbiological quality of fish input may result from: ineffective fish safety management in fish boats; ineffective food safety management, such as no labels for any fish batch; no checking of microbiological quality of any batches from fish boats at fishing ports; lack of motivation in enforcement of fishermen to maintain hygiene and safety for fish in the fishing boats. Furthermore, several studies have ascertained that the level of hygiene and food safety of fish in the fishing boats was of concern (Nguyen, 2005; Tuong et al., 2009). Therefore, fish which are contaminated prior to entering the DFDCs are difficult to identify and control when they enter the chain. Physical environment factors The current physical environment of the DFDCs has shown that inadequate infrastructure conditions directly affect safe handling practices of fish distributors (Luu et al., 2016). The results of several studies (Luu, 2015; MARD, 2008; Pham, 2008; Tuong et al., 2009; Vo, 2003) revealed that inadequate infrastructure is constantly subject to the element of risk, and impacts directly on workers and fish by increasing contamination risks from unhygienic practices. The qualitative results and observation results of the current study support the existing research as they revealed that infrastructure and facility problems are major barriers to implementing personal hygiene and safe fish handling practices. The workers in the chain are usually facing a lack of resources for implementing seafood safety practices. To improve food safety behaviours, physical work-site conditions must be taken into consideration by the government and fish industry. Food safety management and legal aspects of food safety Food safety management systems were important factors identified in this study as influencing for fish safety in the DFDCs. The findings of this study show that most fish businesses or fish enterprises did not have effective food safety management systems in place. The ineffective food safety management systems were evidenced through the weakness of management commitment to Kỷ yếu Hội nghị khoa học 119 food safety and role modelling of food safety practices. The inadequate physical environment and infrastructures and serious non-compliance of documents related to the food safety of DFDCs (Luu, 2015; MARD, 2008; Pham, 2008; Tuong et al., 2009; Vo, 2003; Luu et al, 2016), were clear indicators of the weakness of managements’ commitment to food safety. Furthermore, one of the important requirements for fish safety procedures is recall and traceability; there were no labels found in fish batches received from fish boats. If the fish are contaminated, there is no way of tracing them once they have been traded. Consumer factors Other factors that influence motivation for improving fish safety come from the consumer. In the current situation of high contamination of fish in the DFDCs, researcher showed that consumer awareness of fish hygiene and safety is limited (Luu, 2015). Therefore, it may be a barrier to the improvement of food safety for the DFDCs. Education in this regard will be one of the strong driving forces for improving food safety in the DFDCs. The role of consumer associations should be increased in order to develop their more independent and constructive voices in the future. CONCLUSION In the study, the distribution chain has been mapped from selected fishing ports to local retail markets. Operations related to raw fish and fish distribution have been identified. After landing, the fish raw material has to go through several stages, including fishing ports, traders’ establishments, and wholesale markets, before entering retail markets. Temperature abuse occurred at all of the stages along the distribution chain. . Microbiological analysis found that approximately 42 and 39 percent of samples from fishing ports and fish markets respectively were classified as unacceptable according to the microbiological standards of Vietnam. This study identified a number of issues in the implementation of safe fish handling within the domestic fish distribution chains, and these issues have provided the mechanism of microbiological contamination factors and their routes. It is of prime importance to analyse the food safety problems along the whole distribution chain and to suggest changes in order to improve fish safety for Vietnamese people. Table 1. Number of fish batches and fish samples measured temperature and places of measurement Chains Total of fish batches Number of samples measured temperature in Total of fish samples 6 fishing ports 10 establis hments 1 wholesale markets 11 fish retail markets Transpo -rtation Distribution Chain 1 15 150 - - 300 150 600 Distribution Chain 2 15 150 - 150 300 300 900 Distribution Chain 3 15 150 150 - 300 300 900 Distribution Chain 4 15 150 150 150 300 450 1,200 Total 60 batches 600 300 300 1,200 1,200 3,600 Table 2. Percentage of fish and traders in different distribution chains Distribution chains Percentage of fish batches (%) Percentage of traders (%) Fishing ports  wholesale markets and local retail markets 61.3 45.3 Fishing port  Traders’ establishments  local retail markets 32 54.7 Kỷ yếu Hội nghị khoa học 120 Fishing port  Traders’ establishments  wholesale markets  retail markets 6.7 Table 3. Time and temperature kept of fish batches evaluated in fishing ports, establishments, fish markets, and transportation Places na Mean± SDc Percentage (%) of samples kept Time (hours) ≤40C 40< and ≤70C 70< and ≤100C >100C nb Mean ± SD Fishing ports 600 8.50 ± 2.58 3.7 27 50.8 18.5 60 1.30 ± 0.85 Trading Establishments 300 5.76 ± 2.23 21.0 46.7 32.3 0 30 6.99 ± 3.57 Wholesale markets 300 7.41 ± 2.15 6.3 39.3 41.3 13.0 30 0.90 ± 0.33 Retail markets 1200 10.56 ± 3.06 1.3 10.1 37.3 51.2 60 9.29 ± 1.99 Transportations 1200 8.52 ± 2.46 2.8 24.8 46.6 25.9 60 1.27 ± 0.98 na numbers of samples; nb numbers of fish batches from fishing ports; Mean ± SDc: mean of temperature at each place Table 4. Prevalence of APC, Cl. Perfringen, and Salmonella spp. in raw finfish from fishing ports and local retail markets Note: ND: not detected Table 5. Prevalence of Coliform, Fecal coliform, and S. aureus in raw finfish from fishing ports and local retail markets No. of sample s in place Microbiol ogical test Percentage (%) of samples (MPN/g) < 3 3- 10 10- 102 102- 103 103- 1100 > 1100 60 in fishing ports Coliform 1.7 56.7 35.0 5.0 1.7 Fecal coliform 13. 3 63.3 21.7 1.7 S. aureus 6.7 6.7 78.3 8.3 75 in market s Coliform 5.3 74.7 13.3 5.3 1.3 Fecal Coliform 10. 7 74.7 9.3 4.0 1.3 S. aureus 8.0 5.3 70.7 16.0 No. of sampl es in place Microbiologi cal test Percentage (%) of samples in the indicated intervals (log cfu/g) Rang e (log cfu/g ) Mea n (log cfu/ g) No of positiv e sampl es (%) ND 0- 1 1-2 2-3 3- 4 4-5 5-6 >6 60 in fishin g ports APC 40. 0 50. 0 10. 0 4.16- 6.91 5.31 Cl. perfringen 20. 0 5. 0 61. 7 13. 3 ND- 2.72 1.67 Salmonella 95. 0 5.0 75 in marke ts APC 8. 0 34. 7 45. 3 12. 0 3.09- 6.88 5.21 Cl. perfringen 29. 3 5. 3 49. 3 16. 0 ND- 2.81 1.72 Salmonella spp. 88. 0 12.0 Kỷ yếu Hội nghị khoa học 121 REFERENCES Ahmed, F. 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