1 INTRODUCTION According to the Department of Food Safety and Hygiene data in December 2017, there are 1,235 enterprises operating in manufacturing and trading children''''s products in Vietnam Among the[.]
1 INTRODUCTION According to the Department of Food Safety and Hygiene data in December 2017, there are 1,235 enterprises operating in manufacturing and trading children's products in Vietnam Among them, over 50% of businesses sell functional food products for children The rest of the enterprises trade mainly supplement products and breast milk substitutes (mainly nutritional and formula products) Hai Phong is a large city in the North of Viet Nam, where many factories produce milk and dairy products Moreover, the consumption of milk and dairy products in Hai Phong is relatively high In recent years, the number of food poisoning cases has been increasing, posing an alarming food quality problem in hygiene and safety Therefore, food safety is an important issue for people in all countries However, in the last few decades, food safety has been concerned then control practices have increased In order to ensure food safety and hygiene, management and monitoring activities need to be done synchronously on both the business side and the State management agencies [1] Product safety, including nutrition for children, especially milk and dairy products, is one of the most important food production and supply chain elements If we not pay adequate attention to the safety of food products, they can negatively affect children's health, and make economic losses to the manufacturers It can be estimated that unsafe food accidents cost industry, government, and society about 20 billion dollars a year Many businesses are unable to recover from a foodborne illness outbreak and have to close their businesses permanently [2] Milk and dairy products are sensitive, "high-risk" foods due to their high protein nutrient profile and high risk of contamination with microorganisms from the environment as well as toxic chemicals from raw materials and through processing In the past, there were several significant food poisoning incidents in the dairy industry Cheddar Cheese contaminated Salmonella sp caused about 28,000 to 30,000 cases in Colorado (1976) Pasteurized milk contaminated with Yersinia enterocolitica caused illness in thousands of people in Arkansas (1982) In California, a Mexican soft cheese contaminated with Listeria monocytogenes related to approximately 100 infections and 39 deaths (1985) In Chicago, about 20,000 people are infected by Salmonella sp presenting in pasteurized milk (1985) [3] Recently, a case of collective poisoning due to enterotoxin infection from Staphylococcus aureus in pasteurized milk has made over 14,700 people sick The inspection and supervision activities of the quality of imported children's nutritional products and domestically produced products remain difficult In particular, the quality control of domestically produced children's nutrition products has not been carried out yet Because of the above reasons, we have conducted research titled "Research on the current situation of some chemical agents in milk and dairy products for children in Hai Phong, 2020" with the following aim: To describe the current contamination of some chemical agents in milk and dairy products for children under 36 months old in Hai Phong, 2020 Chapter LITERATURE REVIEW 1.1 Overview of food safety 1.1.1 Some terms used in research According to the national standard TCVN 11216: 2015 issued on December 31st, 2015, compiled by the National Standard Technical Committee TCVN/TC/F12 for Milk and Milk Products, the General Department of Standards, Metrology and Quality Science and Technology publishes definitions related to milk and dairy products as follows [1]: - Milk: Nutrients obtained from one or more milk from the mammary glands of dairy animals - Raw milk: Milk without the addition or removal of milk components, unpasteurized at temperatures higher than 40°C or other equivalent methods, used for consumption in liquid milk, or further processing - Liquid fresh milk products: + Pasteurized/sterilized fresh whole milk: The product is wholly processed from raw, fresh milk, without any addition of milk or any ingredients, including a food additive, that has been processed by a pasteurization/sterilization method + Pasteurized / sterilized fresh milk: The product is made from raw fresh milk, with added sugar and other ingredients such as juice, cocoa, coffee, food additives, processed by pasteurization / sterilization - Powdered milk: A powdered product obtained by removing water from raw milk The fat and/or protein content of milk or cream can be adjusted by adding and/or removing the milk component without changing the whey protein to the milk’s casein ratio - Milkfat: Fatty products obtained entirely from milk and/or dairy products by removing most of the water and non-fat solids, with a milkfat content not less than 99.6% mass, has a melting point of about 37°C - Products in the form of Cheese: Products in the form of very hard, hard, semi-hard, or soft, have been cooked or not through the ripening stage, may have shells in which the ratio of whey protein/casein does not exceed excess in milk, obtained from the coagulation of milk proteins and/or dairy products - Fermented milk: Products obtained by fermentation of milk can be prepared from milk products with or without changing the prescribed composition by using suitable microorganisms for reducing pH with or without coagulation (isoelectric precipitation) 1.1.2. Overview of food pollution and poisoning in children 1.1.2.1 Overview of food pollution and poisoning Food pollution has been an issue for thousands of years; however, developments in agribusiness and globalization have spread this across the planet [3] According to a WHO (2020) review, unsafe food containing harmful bacteria, viruses, parasites, or chemical substances, causes more than 200 diseases – from diarrhea to cancers It is estimated that about 600 million fall ill after eating contaminated food, and 420,000 die every year, resulting in the loss of 33 million healthy life years (DALYs) Diarrheal diseases are the most common illnesses resulting from contaminated food consumption, causing 550 million people to fall ill and 230,000 deaths every year [4] America Center For Disease Control And Prevention (CDC) reported 19 056 infections, 4.200 hospitalizations, and 80 deaths related to Foodborne disease in 2013 In that detail, a person aged ≥65 years with Cyclospora, Listeria, and Vibrio, and children aged