BACTERIOLOGICAL ANALYSIS OF THE WATER DESTINED FOR THE producTION of ICE AND THE ICE PRODUCTs COLLECTED in HCM CITY (stage 1, 1998)

Pham Minh Thu, Phan Thu Dong,

Dubourg Karin, Truong Xuan Lien

Objective:

Ice is used frequently in HCM City because of hot weather, but the conditions of food hygiene are still not respected at many fabricants in this city. This study is carried out for the microbiological control of water and ice in this section.

Results:

Analysis of 100 samples of water and ice in the dry and the rainy season.

Table 1: Global results of the analysis of water and ice in dry season:

Dry season
Water (n=22)		Ice (n=28)
Acceptable	Non-acceptable	Acceptable	Non-acceptable
N=12 55%	N=10 45%	N=5 18%	N=23 82%

Table 2: Global results of the analysis of water and ice in rainy season:

Rainy season
Water (n=22)		Ice (n=28)
Acceptable	Non-acceptable	Acceptable	Non-acceptable
N=12 55%	N=10 45%	N=7 25%	N=21 75%

Table 3: Percentage of the acceptable in the samples of tap water and rainwater in dry season:

Dry season
Tap water (n=11)		Rain water (n=11)
Acceptable	Non-acceptable	Acceptable	Non-acceptable
N=10 91%	N=1 9 %	N=2 18%	N=9 82 %

Table 4: Percentage of the acceptable in the samples of tap water and rainwater in rainy season:

Rainy season
Tap water (n=12)		Rain water(n=10)
Acceptable	Non-acceptable	Acceptable	Non-acceptable
N=11 92%	N=1 8 %	N=1 10%	N=9 90 %

Table 5: Percentage of different bacteria in 22 non-acceptable samples of water according to the standard TCVN 5501-91.