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Safer pork for Vietnamese consumers

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Poster prepared for the ILRI Institute Planning Meeting, Addis Ababa, 17-19 September 2019

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Safer pork for Vietnamese consumers

  1. 1. Is pork safe? (PigRISK, 2012–17) Methods • Farm to fork approach • Risk assessment & cost of illness studies • Intervention trials  Participatory diagnostic and formative research (e.g. behavioral nudges) • Capacity building Contact F.Unger@cgiar.org ILRI Vietnam This document is licensed for use under the Creative Commons Attribution 4.0 International Licence. September 2019. Problems/issues • Pork is most widely consumed meat in Vietnam: 29.1Kg/theperson • Around 80% of pigs  comes from very small or small farms  processed in small slaughtering  marketed through traditional retail addressing preferences for fresh ‘warm’ pork • Food safety among the most pressing issues for consumers in Vietnam • Food exports relatively well managed but deficits in domestic markets • Public most concerned on chemical hazards but major health risk related to microbiological hazards • 1–2 person out of 10 (17%) estimated to suffer Salmonella caused food borne diseaes annually • Estimated hospitalisation costs of FBD: • 0.4% of GDP Safer pork for Vietnamese consumers Safe PORK project (2017–22) Focus on cheap, simple and scalable solutions to improve pork safety in partnership with private sector Results Assessment: Poor food safety outcomes (Salmonella) and hygienic deficits across all retail types At slaughter: Using of slaughter grid Supporting activities: Laboratory trials Behavioural nudges Selected solutions At slaughter: Introduction of slaughter grid to avoid floor slaughter Use of portable ozonised water for disinfection At retail: Tailored package: antimicrobial cutting boards, cotton cloths, frequent W&D and training Supporting activities: Increasing transparency in food systems Laboratory trials Behavioural nudges Before During After The improvement in hygiene (using grid versus floor) was shown by lower faecal bacteria (p = 0.002) on the grid carcass surface than the control. From left: Pig farm, butcher and retail in Vietnam, 2017. Clockwise: Ozone efficacy, Aqua 21; Grid, Sinh 2016; Soc Son Farm, Safe Pork 2019. Test of antimicrobial efficacy of cutting boards Impact Food safety risk management Vietnam https://www.worldbank.org/en/country/vietnam/publication/food-safety-risk- management-in-vietnam-challenges-and-opportunities New World Bank initiative for two urban centers of Vietnam Source ILRI/RVC 2019 Source ILRI SafePORK 2019 Slaughterhouse, Hung Yen with intervention, 2016–2018 Key pork value chains in Vietnam. Source: Research brief ILRI 2019. Acknowledgment: SafePORK team members, local authorities and value chain actors. Retailers consider the effect of colour on salience differently: Blue-clean & red-dirty

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