FOOD SAFETY RELATED TO PORK CONSUMPTION: A RAPID INTEGRATED
ASSESSMENT IN HUNG YEN AND NGHE AN, VIETNAM
Nguyen Viet Hung1,2, Nguyen Tien Thanh1, Luu Quoc Toan1, Dang Xuan Sinh1, Pham Duc Phuc1, and Delia Grace2
1Center
for Public Health and Ecosystem Research (CENPHER), Hanoi School of Public Health, Hanoi, Vietnam, hung.nguyen@unibas.ch
Livestock Research Institute (ILRI), Hanoi, Vietnam and Nairobi, Kenya
2International
Meat quality
Introduction
In Vietnam, pork makes up 75% of meat consumed, with its production
delivering substantial benefits to the smallholders who supply 84% of the
market. However, pork contains high levels of pathogens, an issue of
growing concern among the public, and policy makers alike. To respond to
these concerns, we developed a rapid integrated assessment tool with
partners to assess food safety and zoonosis related to pork value chain and
tested it in different countries. This study presents the results of this rapid
assessment of food safety and zoonosis from a consumer perspective and
with analysis of biological samples.
2.E+06
Hung Yen
1.E+06
Nghe An
5.E+05
*
0.E+00
TBC
(CFU/g)
Materials and Methods
Study sites in Hung Yen and Nghe An province
* Hung Yen: Population: 1.1 million
Coliforms
(MPN/g)
Fig 1. Microbial quality of swap and meat samples in Hung Yen and
Nghe An. (*): significant difference (T test, P=0.006)
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
8
7
pH
1h
6h
4h
6
Hung Yen
5
Data collection process
Nghe An
4
Hung Yen and Nghe An
provinces
3
2
1
Information collection
Sample collection
Focus Group Discussions (FGD)
50 porks at
slaughterhouses
30 carcass 50 porks at
swabs
markets
0
Fig 2. pH variation by time of pork samples. No significant difference
between two provinces in pH measurement was observed (T test, P > 0.05).
%
Regular pork
consumers
(18 FGDs*7 people)
Pregnant women or
mothers of young
children
(18 FGDs*7 people)
WHC
(drip loss)
7
TBC and coliforms
pH
6
ISO:4833 2003
and ISO: 4831-2006
Data analysis
Results
FGD
Fig 3. WHC variation of pork
samples after 48h. No significant
difference between two
provinces in WHC was observed
(T test, P > 0.05).
5
4
3
2
1
0
Hung Yen
• Pork is the main meat eaten daily, representing 50-60% of total animal
source food consumption. Meat was bough mainly from the informal market
and quickly prepared, cooked and consumed. People had 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).
• Main concerns: growth promoters, pork refresher (chemicals used to make
not fresh pork appear fresh) as well as diseased pork.
• Little knowledge of zoonosis diseases.
• 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.
Nghe An
Conclusion and discussion
• TBC and pH of pork were within the allowable range of
standards of Vietnam whereas coliforms concentration was
exceeded (TCVN 7046: 2002, TBC ≤ 106 CFU/g and coliforms ≤
102 MPN/g).
• Hung Yen slaughterhouses and markets seemed to have better
hygienic conditions than Nghe An.
• Meat is a main animal food source in Vietnam and women are
responsible for buying and preparing pork.
• While the trust in pork quality was high, microbial and physiochemical analyses suggest further studies to address consumers’
concern on chemical contamination.
Center for Public Health and Ecosystem Research (CENPHER), Hanoi School of Public Health
138 Giang Vo, Ba Dinh, Hanoi, Vietnam, T: (+84) 4.62733162, F: (+84) 4.62733172
E: cenpher@hsph.edu.com; W: http://cenpher.hsph.edu.vn