Two new research reports published in February 2017 show that pork in some provinces in Vietnam often carries microorganisms that can cause disease to consumers. The health burden posed by biological hazards is much greater than that posed by chemical hazards. Reports also show that it is possible to ensure a safe source of pork for consumption. Two reports under the framework of the project 'Reducing disease risk and improving food safety of the household-scale pig value chain in Vietnam' were published by the Australian Center for International Agricultural Research (ACIAR). funded, and funded by the Center for Ecosystem and Public Health Research (CENPHER) of the University of Public Health (HUPH) in collaboration with the International Livestock Research Institute (ILRI) and several other partners co-implementation.

Photo1. Pork stalls at traditional markets in Hung Yen province (photo: ILRI/HUPH/Tran Ngan)

Two studies were conducted in Hung Yen and Nghe An to assess the safety of pork sold in traditional markets. Many pork samples were found to be contaminated with Salmonella and other bacteria that pose a risk to humans. The researchers also found antibiotic residues in the pork samples. This increases the risk of antibiotic resistance in treatment in humans and animals. However, from a positive perspective, studies also show that the content of heavy metals/metals such as arsenic, cadmium, lead and mercury in pork samples are within the allowable limits.

The study 'Evaluation of exposure to chemical hazards in pork, liver, kidney and their effects on human health in Hung Yen and Nghe An, Vietnam' reported the results of analysis of residues residues of antibiotics and heavy metals in 514 samples, including pig feed, pork, liver and kidney samples collected from April 2014 to January 2015. Among the pig feed samples collected Research has found residues of antibiotics allowed for use in animal feed such as tetracyclines, fluoroquinolones and sulfonamides. Samples of meat, pig liver and animal feed also tested positive for the banned chemical beta-agonists. Lead was found in 28% of the pork samples, but at levels below the maximum allowable residue limit and no arsenic and cadmium residues were found in these meat samples. These are toxic chemicals but usually do not have a negative effect on consumer health if the content in meat is lower than the maximum allowable residue.

In this study, the researchers proposed a risk communication strategy, in which it was necessary to disclose the acceptable chemical concentrations found in the sampled pig feed and pork, while simultaneously while promoting public education about the real risks posed by consuming pork contaminated with Salmonella and other bacteria.

Photo 2. Pork is cooked daily in households in Vietnam (photo: ILRI/HUPH/Tran Ngan)

The study 'Quantitative assessment of the risk of Salmonella infection in humans in the household-scale pork production chain in urban Vietnam' provides quantitative results on the risk of Salmonella infection from pork consumption. cooked in Hung Yen, with special emphasis on the household-scale pig production chain. This study is considered one of the very few internationally published results on the quantitative assessment of the risk of foodborne microbial contamination in Vietnam.

From April 2014 to February 2015, the researchers analyzed 302 samples (collected from the floor of the pigsty, pork at slaughterhouse and pork at the market) using a quantitative risk assessment model. microorganism (QMRA). The study showed that the positive rate for Salmonella in the samples collected was 33% of the samples taken from the floor of the pigsty, 42% of the pork samples at the slaughterhouse and 44% of the pork samples at the market. From the research results, it is estimated that on average in a year, pork consumers in Hung Yen have an 18% probability of being infected with Salmonella from eating boiled pork.

In the report, the researchers suggest practical measures to improve household and traditional market practices, as well as other measures to improve pork safety. These measures are being implemented by a new research project (English name is SafePORK) implemented by the International Livestock Research Institute (ILRI), in close collaboration with a number of research units and companies. private sector and relevant agencies such as the Food Safety Risk Assessment Action Group in Vietnam.

While “completely eliminating the risk” is not an optimal option, it is important to maintain highly effective risk reduction methods or provide basic food safety practices. From the process of raising pigs, to the processing, display, cooking and consumption of pork, in order to limit the risk of Salmonella infection and ensure that the source of animal feed for pigs does not contain banned chemicals. .

Researchers, communicators and authorities need to do a better job of communicating with consumers, business households, farmers and policy makers about the current state of safety risks. food safety and the most effective and practical way to manage those hazards.

See more research articles at:

Exposure assessment of chemical hazards in pork meat, liver, and kidney, and health impact implication in Hung Yen and Nghe An provinces, Vietnam, by Tran Thi Tuyet Hanh (University of Public Health, Hanoi), Dang Xuan Sinh (CENPHER, Hanoi), Pham Duc Phuc (CENPHER), Tran Thi Ngan (CENPHER), Chu Van Tuat (Central Veterinary Hygiene Center 1-Department of Animal Health), Delia Grace (ILRI), Fred Unger (ILRI) ) and Nguyen Viet Hung (ILRI), International Journal of Public Health, February 2017, Volume 62, Supplement 1, pp. 75–82.

Quantitative risk assessment of human salmonellosis in the smallholder pig value chains in urban of Vietnam, conducted by Dang Xuan Sinh (CENPHER, Hanoi), Nguyen Viet Hung (ILRI), Fred Unger (ILRI), Pham Duc Phuc (CENPHER), Delia Grace (ILRI), Tran Thi Ngan (CENPHER), Max Barot (ILRI), Pham Thi Ngoc (Institute of Veterinary Medicine, Hanoi) and Kohei Makita (ILRI and Rakuno Gakuen University, Japan), International Journal of Public Health , February 2017, Volume 62, Supplement 1, pp. 93–102.

Related documents
Refer to relevant documents on the PigRisk Project (‘Reducing disease risk and improving food safety of the household-scale pig value chain in Vietnam’).

Or visit the PigRisk wiki site.

For further information, please contact at:
Fred Unger - Senior Research Fellow, ILRI: f.unger@cgiar.org