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Risk-based approach to food safety research: Application to pork value chains in Vietnam

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Title Risk-based approach to food safety research: Application to pork value chains in Vietnam
 
Creator Hung Nguyen-Viet
Sinh Dang Xuan
Tran Thi Tuyet Hanh
Phuc Pham Duc
Grace, Delia
Unger, Fred
Makita, K.
 
Subject health
 
Description Introduction: Food-borne disease is a major public health issue in Vietnam. The contamination of
popular foods can occur all along the food value chains. It is important to understand how and where
food safety issues arise in order to mitigate and prevent food-borne diseases. Risk-based approach is
a tool for managing food safety, however in Vietnam it is rarely applied and the capacity for
application is still lacking. This paper describes how food safety risk assessment research has been
applied for the pork value chain in Vietnam.
Methods: We have conducted a risk assessment research to assess health risks related to pork
consumption in the context of pig smallholder value chains and pork traded in informal markets. We
collected 216 samples from 72 pig farms (floor swab, drinking and waste water), 545 samples from 49
slaughterhouses (carcass swab, lymph node, rectal feces, floor swab and washing water) and 514
samples from 220 pork retailed shops at informal markets (pork cuts, ground pork and cutting board
swab) in Hung Yen and Nghe An provinces in the north and central of Vietnam. These 1275 samples
were analyzed to detect qualitatively and quantitatively for Salmonella and E. coli. Chemical hazards
(antibiotic, growth promoters, and heavy metal residues) in 190 pork samples from informal markets
were also analyzed. Pork consumption behavior and cross-contamination modalities during pork
preparation were assessed.
Findings and interpretations: Overall prevalence of Salmonella combined from all types of above
mentioned samples at pig farms, slaughterhouses and pork shops were 35%, 30% and 37%,
respectively. Salmonella contamination in the final product (pork at market) was 45% and an average
concentration of 9 MPN/g was recorded. E. coli average loads along different points of the chain were
5.3±1.4 (farm floor swabs), 2.9±0.9 (carcass swabs), 3.1±1.0 (slaughterhouse floor swabs), and 3.3±1.1
(market shop cutting board swabs) logCFU/cm2
, whereas pork from market had 3.4±0.9 logCFU/g.
Demonstrated high levels of Salmonella in the final product (pork at market) induces the potential
health risks for the consumers. High values for E. coli indicates general poor hygiene along the chain.
50% and 16.7% pooled samples were positive with sulfamethazine and chloramphenicol, with average
residue levels of 156 µg/kg and 0.54 µg/kg, respectively. A quantitative risk model is being developed
and integrates information on contamination along the pork value chain to characterize the health risk
caused by Salmonella. Appropriate hygiene practices and management are required to achieve better
pork quality and reduce the risk for the consumers.
 
Date 2015-06-03
2015-06-08T16:48:28Z
2015-06-08T16:48:28Z
 
Type Poster
 
Identifier Hung Nguyen-Viet, Sinh Dang-Xuan, Tran Thi Tuyet Hanh, Pham Duc Phuc, Grace, D., Unger, F. and Makita, K. 2015. Risk-based approach to food safety research: Application to pork value chains in Vietnam. Poster presented at the 5th Leverhulme Centre for Integrative Research on Agriculture and Health (LCIRAH) Annual Research Conference, London, UK, 3-4 June 2015. Nairobi, Kenya: ILRI.
https://hdl.handle.net/10568/67029
https://www.slideshare.net/ILRI/risk-based-approach-to-food-safety-research
 
Language en
 
Rights Open Access
 
Format application/pdf
 
Publisher International Livestock Research Institute