1. Full name: Nguyen Thi Giang                                      2. Sex: Female

3. Date of birth: 12/08/1983                                            4. Place of birth: Bac Giang

5. Admission decision number: No 4050/QĐ-ĐHKHTN-CTSV, date on 19/09/2013 by Rector of VNU University of Science.

6. Changes in academic process: Decision No. 1033/QĐ-ĐHKHTN date on 25/4/2017 and Decision No. 597/QĐ-ĐHKHTN date on 06/3/2018,  signed by the Rector of VNU University of Science;

7. Official thesis title: Developing quantitative risk assessment of Staphylococcus aureus poisoning due to consumption of processed food in Ha Noi primary schools

8. Major: Microbiology                                                   9. Code: 9420 101.07

10. Supervisors:            Prof.Dr. Pham Xuan Da and Dr. Pham The Hai

11. Summary of the new findings of the thesis

This is the first study to quantify the risk of food poisoning caused by S. aureus in collective kitchens in some Ha Noi primary schools through the application of risk assessment for microorganisms in combination with Monte Carlo simulation method to increase risk estimation accuracy and overcome some limitations of both methods when applied separately.

The situation of S. aureus infection has been assessed and warnings of food poisoning caused by S. aureus in some high-risk foods have been evaluated and processed in some collective kitchens of Hanoi primary schools.

Pathways of S. aureus contamination in processed foods are warned, thereby proposing an interventional solution to reduce food poisoning caused by S. aureus in the kitchen of primary schools.

The thesis has shown that a new approach (application of risk assessment combining Monte Calor simulation with infectious traceability method to propose effective interventions) can be applied to improve the effectiveness of food safety management, monitoring and warning in Vietnam (currently based on traditional methods)

12. Paratical applicability, if any:

- The study results provided food safety authorities with evidence of food safety conditions in some Hanoi primary schools and the risk of food poisoning caused by S. aureus when students ate the contaminated food at primary schools so it helped managers choose effective communication and management methods to improve food safety in collective kitchens.

- The study demonstrated the ability to apply a quantitative microbiological risk assessment approach to quantify the risk of food poisoning caused by S. aureus as a basis for recommendations and preventation of food poisoning due to S. aureus in practice.

13. Further research directions, if any

Risk assessment of S. aureus on different types of food and food consumers to get a risk overview of food poisoning caused by S. aureus.

Conduct a risk assessment of other microbiological hazards to provide a comprehensive picture of the risk of food poisoning by microorganisms at the school. It helps managers to select and apply effective risk intervention and communication; thereby preventing and reducing food poisoning caused by microorganisms at the school.

Implement training programs and apply hazard analysis and critical control points (HACCP) to improve the effectiveness of food safety control in collective kitchens in general and school kitchens in particular. It is recommended to build a pilot model of HACCP in school collective kitchens and evaluate the effectiveness from which there is a scientific basis for replication of the model nationwide.

14. Thesis-related publications:

Nguyen Thi Giang, Le Thi Hong Hao, Pham Xuan Da, Hoang Duc Hanh and Nguyen Thuy Duong (2016), "The situation of food safety at the kitchens of primary schools in Ha Noi urban area in 2015", Journal of Practical Medicine, No. 7/2016, p.17-20.

Nguyen Thi Giang, Nguyen Thanh Trung, Dang Thi Oanh, Ta Thi Yen, Le Thi Hong Ha, Pham Xuan Da (2016), "The situation of Staphylococcus aureus contamination at the kitchens of Ha Noi primary schools in 2015"Journal of Practical Medicine, No. 8/2016, p.128-131.

Nguyen Thi Giang, Nguyen Thi Thu Huyen, Dang Thi Oanh, Pham The Hai (2017), “Genetic diversity of some strains of Staphylococcus aureus isolated from kitchens at primary schools in Hanoi in 2015", VNU Journal of Science: Natural Sciences and Technology, Vol.33, No.1S, 2017, p.119-126.

Nguyen Thi Giang, Luu Quoc Toan, Pham The Hai, Pham Xuan Da (2018), “Quantitative assessment of Staphylococcus aureus poisoning due to consumption of infected pork and poultry eggs in Ha Noi primary schools”, Vietnam Journal of Preventive Medicine, Vol.28, No. 12-2018. p.35-45.