Rapid integrated assessment of food safety related to pork in Vietnam: A consumer perspective
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Rapid integrated assessment of food safety related to pork in Vietnam: A consumer perspective

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Presentation by Hung Nguyen-Viet, Nguyen Tien Thanh, Dang Xuan Sinh, Luu Quoc Toan, Pham Van Hung and Delia Grace at the First African Regional Conference of the International Association on Ecology ...

Presentation by Hung Nguyen-Viet, Nguyen Tien Thanh, Dang Xuan Sinh, Luu Quoc Toan, Pham Van Hung and Delia Grace at the First African Regional Conference of the International Association on Ecology and Health (Africa 2013 Ecohealth), Grand-Bassam, Côte d'Ivoire, 1-5 October 2013.

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Rapid integrated assessment of food safety related to pork in Vietnam: A consumer perspective Presentation Transcript

  • 1. Rapid Integrated Assessment of food safety related to pork in Vietnam: a consumer perspective Hung Nguyen-Viet1, Nguyen Tien Thanh1, Dang Xuan Sinh1 Luu Quoc Toan1, Pham Van Hung2, Delia Grace3 1CENPHER, Hanoi School of Public Health, HSPH 2Hanoi University of Agriculture, HUA 3International Livestock Research Institute, ILRI
  • 2. - Child Health Status Child Nutritional (Growth) Status Animals Owned Labor Allocated to Livestock Food Crop Production HH Crop Consumption Labor Demands on (Female) Caregiver Food Crop Purchase Food Crop sales HH Income ASF Purchase Animals & Product sales Traction; Nutrient Cycling; Fodder/feed Production Animal Production HH ASF Consumption Level of Care/Feeding practices Contact Zoonotic Pathogens Access Health Inputs Ingestion hazards + Participation ASF value chain Loss of Biodiversity and Ecosystem Pathogen Regulation Services Modified from Randolph et al., 2007
  • 3. PIGS AQUACULTURE SHEEP & GOATS DAIRY
  • 4. Issues and objectives • Pork contains high levels of pathogens, an issue of growing concern among the public, and policy makers alike. • To respond to these concerns, rapid integrated assessment (RIA) tool was developed to assess food safety and zoonosis related to pork value chain and tested it in different countries. • We conducted this RIA of food safety and zoonosis from a consumer perspective and with analysis of biological samples.
  • 5. Meat expenditures in Vietnam Pork accounts for 40% of meat expenditures by Vietnamese household consumers. 0 5 10 15 20 25 30 35 40 45 Current 10% 20% 50% 100% Fresh pork Fish Poultry Beef Seafood Percentage of consumer expenditure on meat Projected percentage increase in consumer income
  • 6. Preferred market outlets for fresh pork 0% 20% 40% 60% 80% 100% Hanoi HCMC Overall Modern retail outlets Permanent open market Traditional temporary outlet Traditional market outlets remain the most preferred purchase outlets for fresh pork by Vietnamese consumers.
  • 7. * Hung Yen: Population: 1.1 million Literacy: 95.8% ; Below poverty: 7.1 (2008) HDI rank: 24; GDP per capita: $1,986 * Nghe An: 3 million people Literacy: 94%; Below poverty: 24.9 (2008) HDI rank: 39; GDP per capita: $1,692 Study sites in Hung Yen and Nghe An province
  • 8. Focus Group Discussions (FGD) Regular pork consumers (18 FGDs*7 people) Pregnant women or mothers of young children (18 FGDs*7 people) Information collection Sample collection 50 porks at markets 30 carcass swabs 50 porks at slaughterhouses WHC (drip loss) pH TBC and coliforms ISO:4833 2003 and ISO: 4831-2006 Data analysis Hung Yen and Nghe An provinces PRA (FGD) and Biological sampling
  • 9. Insights from FGD • Pork is the main meat: eaten daily, represents 50-60% of total ASF consumption. • Bought from the wet market and quickly prepared, cooked and consumed. • High trust in pork safety and quality and rarely attributed health issues to pork consumption. • Raw pork is rarely eaten except for fermented pork (nem chua).
  • 10. Insights from FGD • Main concerns: growth promoters, pork refresher (chemicals used to make not fresh pork appear fresh) as well as diseased pork. • Little knowledge of zoonoses. • Pork portions perceived as rich in nutrients were used young children and special care was given to their preparation, such as cooking well or making into soup.
  • 11. Acceptability: nutritious vs delicious pig parts More delicious Less delicious More nutritious Heart, loin, hock, ham, spare ribs Brain Less nutritious Stomach, belly slice, rib toast Bones, skull, tail, intestines, liver How often do you buy these? • Two days out of three • One day out of three • One day a month • Less than one day a month
  • 12. Microbial quality of swab and meat samples Microbial quality of swab and meat samples in Hung Yen and Nghe An. (*): significant difference (T test, P=0.006) TBC and pH of pork were within the allowable range of standards of Vietnam whereas coliforms exceeded *
  • 13. Physico-chemical quality of swab and meat samples 0 1 2 3 4 5 6 7 Hung Yen Nghe An % 1h 4h 6h pH variation by time of pork samples (T test, P > 0.05). WHC variation of pork samples after 48h (T test, P > 0.05).Within limits– but indicates some problems with excessive stress before slaughter
  • 14. Conclusion • Meat is a main animal food source in Vietnam and women are responsible for buying and preparing pork. • Rapid assessment indicates relatively low risk from pork, in keeping with previous studies. • Hung Yen slaughterhouses and markets seemed to have better hygienic conditions than Nghe An. • While trust in pork quality was high, microbial and physico- chemical analyses suggest some problems. (Studies on chemical hazards are ongoing.) • Consumer beliefs are not well aligned with evidence
  • 15. Perspective: PigRISK – a food safety risk assessment project in Vietnam PigRISK: Reducing disease risks and improving food safety in smallholder pig value chains in Vietnam • To assess impacts of pork-borne diseases on human health and the livestock sector and identify critical points/opportunities for risk management • To develop and test incentive-based innovations to improve management of human and animal health risks in smallholder pig value chains. • To sustainably improve capacity to assess and manage risks in smallholder pig value chains by engaging stakeholders and co-generating evidence.
  • 16. Thank you!