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Hội thảo báo cáo kết quả dự án PigRISK tại Nghệ An và Hưng Yên

In two days, April 28 and May 5, 2017, a workshop to report on the implementation of the project "Reducing disease risk and improving food safety in the pig farming value chain in Vietnam. ” (PigRISK), was held in two provinces of Nghe An and Hung Yen.

The PigRISK project is funded by the Australian Center for International Agricultural Research (ACIAR) and co-implemented by the Center for Ecosystem and Public Health Research (CENPHER) at the University of Public Health (HUPH). ), Vietnam National Academy of Agriculture (VNUA), and the International Livestock Research Institute (ILRI).

Participants in the workshop included representatives of agriculture, health and food safety (food safety) agencies at all levels in Nghe An and Hung Yen, representatives of ACIAR donors, as well as representatives of actors in the field. value chain of pork production at household scale such as breeders, slaughterhouses, retailers and consumers.

Photo 1. Delegates attending the Workshop Report project results in Nghe An (source: source: PigRisk research group - Vietnam Academy of Agriculture)

In the seminar program, the research groups reported the main results achieved by the project during the implementation period from June 2012 to May 2017 in the study area. Research results highlight issues related to food safety such as the risk of microbial contamination - Salmonella, heavy metals and antibiotic residues; risk factors for infection and the possibility of cross-contamination among agents in the chain; animal health risks.

The report shows that smallholder farmers often face limited livestock capital and fluctuations in input markets (seeds, feed, drugs and vaccines) and outputs (prices and market demand). ). Farmers are also at risk from diseases in their pigs (such as foot-and-mouth disease, blue ear, pasteurellosis), and limitations on improving biosecurity as well as managing and taking care of new pigs. born.

As a result of the microbiological risk assessment for Salmonella, it is estimated that an average of 10-15% of the community is at risk of diarrhea from consuming pork contaminated with Salmonella. Notable factors of Salmonella contamination in the chain are the conditions and hygiene practices of actors in the production chain, such as drinking water for pigs at the farm, washing water for carcasses at the slaughterhouse, or separation of clean and dirty areas during slaughter, cleanliness of countertops and cutting boards used at the butcher's counter. Regarding the observance of hygiene procedures during slaughter, the research results show that only 41% of the interviewed slaughter people know about slaughter policies, and only 20% know about slaughtering policies. on food safety practices. The risk assessment model points to household hygiene practices (such as sharing knives, cutting boards, hand hygiene and food preparation utensils, etc.) as one of the risk factors for microbial cross-contamination. (Salmonella) between raw and cooked foods.

In addition, the results of chemical risk assessment in the pork production chain showed the presence of some banned substances such as Chloramphenicol, Salbutamol, and some heavy metals such as lead, cadmium were detected in the bran sample. , pig liver and kidney. According to the national technical regulation for the limit of heavy metal contamination in food issued by the Ministry of Health in 2011, the maximum allowable pollution limit of cadmium in pork is 0.05mg/kg; in pig liver is 0.5mg/kg, in pig kidney is 1mg/kg, lead pollution limit in pork is 0.1mg/kg; Pig by-products are 0.5mg/kg. However, the concentrations of substances found in the samples in this study were all below the maximum allowable limit.

Photo 2. Group discussion of delegates at the Workshop held in Hung Yen (source: PigRisk research group - Vietnam Academy of Agriculture)

Through the results of the report, the research groups also proposed solutions to improve hygiene practices to reduce the risks related to food safety. The research groups recommend that actors in the chain need to improve their practices and knowledge on livestock hygiene, slaughter, processing and consumption, in order to better ensure food safety.

The participants highly appreciated the project's results with specific and practical content, reflecting the actual situation of food safety in the study area. Delegates discussed a number of solutions to improve food safety for the household-scale pork production chain, including comments on difficulties and challenges in the implementation process, and sustainability. and the feasibility of these solutions. Contributions, additional comments, suggestions from the discussion have been recognized by the project research groups so that they can be integrated and supplemented for the upcoming project, which is a continuation of the PigRISK project, expected will be launched in September 2017.

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