Record Details

Hygiene and microbial contamination along the pork value chain in Vietnam

CGSpace

View Archive Info
 
 
Field Value
 
Title Hygiene and microbial contamination along the pork value chain in Vietnam
 
Creator Sinh Dang Xuan
Hung Nguyen-Viet
Phuc Pham Duc
Ngan Tran Thi
Thanh Nguyen Tien
Unger, Fred
Makita, K.
Grace, Delia
 
Subject food safety
health
 
Description In Vietnam, pork accounts for 75% of total meat consumed
daily at households. However, pork may contain high levels of
microbial contamination such as Salmonella and Escherichia coli
which might cause harm to consumers. To determine microbial
contamination along the pork value chain, we collected 216
samples from 72 pig farms (floor swab, drinking and waste
water), 545 from 49 slaughterhouses (carcass swab, lymph node,
rectal feces, floor swab and washing water) and 514 from 220
pork shops in the informal markets (pork cuts, ground pork and
cutting board swab) in two provinces of Vietnam (Hung Yen
and Nghe An). Samples were analyzed to detect qualitatively
and quantitatively Salmonella and E. coli. 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 load along different
points of the chain was 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 the 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. Appropriate hygiene practices and management are
required to achieve better pork quality and reduce the risk for
the consumer. These data will serve as inputs for health risk
assessments related to pork consumption.
 
Date 2015-09-06
2015-09-24T12:59:37Z
2015-09-24T12:59:37Z
 
Type Poster
 
Identifier Sinh Dang-Xuan, Hung Nguyen-Viet, Phuc Pham-Duc, Ngan Tran-Thi, Thanh Nguyen-Tien, Unger, F., Makita, K. and Grace, D. 2015. Hygiene and microbial contamination along the pork value chain in Vietnam. Poster prepared for the 9th European Congress on Tropical Medicine and International Health, Basel, Switzerland, 6-10 September 2015. Hanoi, Vietnam: Hanoi School of Public Health.
https://hdl.handle.net/10568/68288
https://www.slideshare.net/ILRI/hygiene-vietnam-pork-value-chain
 
Language en
 
Rights Open Access
 
Format application/pdf
 
Publisher Hanoi School of Public Health