Efficacy of Light-Touch Interventions to Improving the Safety of Pork From Small-Scale Pig Slaughterhouses and Traditional Pork Shops in Vietnam
- Hai Hoang Tuan Ngo (Hanoi University of Public Health)
- Sinh Dang-Xuan (Hanoi University of Public Health)
- Mats Målqvist (Uppsala University)
- Luong Nguyen-Thanh (Uppsala University)
- Phuc Pham-Duc (Hanoi University of Public Health)
- Phi Nguyen-Hong (Hanoi University of Public Health)
- Hang Le-Thi (Hanoi University of Public Health)
- Hung Nguyen-Viet (International Livestock Research Institute)
- Le-Thi-Huyen Trang (International Livestrock Research Institute)
- D. Grace (International Livestock Research Institute)
- Johanna F. Lindahl (International Livestock Research Institute)
- F. Unger (International Livestock Research Institute)
Abstract
Pork is one of the most widely eaten animal source food in Vietnam, consumed by more than 95% of the population. Most pork is produced by traditional farmers and sold in wet or informal markets which mostly do not benefit from cold chains. Numerous studies have found high levels of microbial contamination in pork products sold in traditional pork value chains in Vietnam. This urgently requires a feasible solution that improves pork safety. The International Livestock Research Institute and partners, supported by the Australian Centre for International Agriculture Research, have been working for several decades on small-scale pork value chains in Vietnam. They developed a hypothesis that to succeed interventions must be “light-touch” that is affordable, feasible, easy to apply, and supported by incentives. We tested this in a study to provide empirical evidence on the effectiveness of light-touch interventions to reduce the microbial contamination of pork by changing the behavior of slaughterhouse workers and traditional pork sellers.
How to Cite:
Ngo, H., Dang-Xuan, S., Målqvist, M., Nguyen-Thanh, L., Pham-Duc, P., Nguyen-Hong, P., Le-Thi, H., Nguyen-Viet, H., Trang, L., Grace, D., Lindahl, J. F. & Unger, F., (2023) “Efficacy of Light-Touch Interventions to Improving the Safety of Pork From Small-Scale Pig Slaughterhouses and Traditional Pork Shops in Vietnam”, SafePork 14(1).
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