Hygiene and microbial contamination along the pork value chain in Vietnam
In Vietnam, pork accounts for 75% of total meat consumed daily at households. However, pork may contain high levels of microbial contamination such as Salmonella and Escherichia coli which might cause harm to consumers. To determine microbial contamination along the pork value chain, we collecte...
| Autores principales: | , , , , , , , |
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| Formato: | Póster |
| Lenguaje: | Inglés |
| Publicado: |
Hanoi School of Public Health
2015
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/68288 |
| _version_ | 1855541497222397952 |
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| author | Sinh Dang Xuan Hung Nguyen-Viet Phuc Pham Duc Ngan Tran Thi Thanh Nguyen Tien Unger, Fred Makita, K. Grace, Delia |
| author_browse | Grace, Delia Hung Nguyen-Viet Makita, K. Ngan Tran Thi Phuc Pham Duc Sinh Dang Xuan Thanh Nguyen Tien Unger, Fred |
| author_facet | Sinh Dang Xuan Hung Nguyen-Viet Phuc Pham Duc Ngan Tran Thi Thanh Nguyen Tien Unger, Fred Makita, K. Grace, Delia |
| author_sort | Sinh Dang Xuan |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | In Vietnam, pork accounts for 75% of total meat consumed
daily at households. However, pork may contain high levels of
microbial contamination such as Salmonella and Escherichia coli
which might cause harm to consumers. To determine microbial
contamination along the pork value chain, we collected 216
samples from 72 pig farms (floor swab, drinking and waste
water), 545 from 49 slaughterhouses (carcass swab, lymph node,
rectal feces, floor swab and washing water) and 514 from 220
pork shops in the informal markets (pork cuts, ground pork and
cutting board swab) in two provinces of Vietnam (Hung Yen
and Nghe An). Samples were analyzed to detect qualitatively
and quantitatively Salmonella and E. coli. Overall prevalence of
Salmonella combined from all types of above mentioned samples
at pig farms, slaughterhouses and pork shops were 35%, 30%
and 37%, respectively. Salmonella contamination in the final
product (pork at market) was 45% and an average concentration
of 9 MPN/g was recorded. E. coli average load along different
points of the chain was 5.3 ± 1.4 (farm floor swabs), 2.9 ± 0.9
(carcass swabs), 3.1 ± 1.0 (slaughterhouse floor swabs), and
3.3 ± 1.1 (market shop cutting board swabs) logCFU/cm2,
whereas pork from the market had 3.4 ± 0.9 logCFU/g. Demonstrated
high levels of Salmonella in the final product (pork at
market) induces the potential health risks for the consumers.
High values for E. coli indicates general poor hygiene along the
chain. Appropriate hygiene practices and management are
required to achieve better pork quality and reduce the risk for
the consumer. These data will serve as inputs for health risk
assessments related to pork consumption. |
| format | Poster |
| id | CGSpace68288 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2015 |
| publishDateRange | 2015 |
| publishDateSort | 2015 |
| publisher | Hanoi School of Public Health |
| publisherStr | Hanoi School of Public Health |
| record_format | dspace |
| spelling | CGSpace682882025-11-04T18:07:10Z Hygiene and microbial contamination along the pork value chain in Vietnam Sinh Dang Xuan Hung Nguyen-Viet Phuc Pham Duc Ngan Tran Thi Thanh Nguyen Tien Unger, Fred Makita, K. Grace, Delia food safety health In Vietnam, pork accounts for 75% of total meat consumed daily at households. However, pork may contain high levels of microbial contamination such as Salmonella and Escherichia coli which might cause harm to consumers. To determine microbial contamination along the pork value chain, we collected 216 samples from 72 pig farms (floor swab, drinking and waste water), 545 from 49 slaughterhouses (carcass swab, lymph node, rectal feces, floor swab and washing water) and 514 from 220 pork shops in the informal markets (pork cuts, ground pork and cutting board swab) in two provinces of Vietnam (Hung Yen and Nghe An). Samples were analyzed to detect qualitatively and quantitatively Salmonella and E. coli. Overall prevalence of Salmonella combined from all types of above mentioned samples at pig farms, slaughterhouses and pork shops were 35%, 30% and 37%, respectively. Salmonella contamination in the final product (pork at market) was 45% and an average concentration of 9 MPN/g was recorded. E. coli average load along different points of the chain was 5.3 ± 1.4 (farm floor swabs), 2.9 ± 0.9 (carcass swabs), 3.1 ± 1.0 (slaughterhouse floor swabs), and 3.3 ± 1.1 (market shop cutting board swabs) logCFU/cm2, whereas pork from the market had 3.4 ± 0.9 logCFU/g. Demonstrated high levels of Salmonella in the final product (pork at market) induces the potential health risks for the consumers. High values for E. coli indicates general poor hygiene along the chain. Appropriate hygiene practices and management are required to achieve better pork quality and reduce the risk for the consumer. These data will serve as inputs for health risk assessments related to pork consumption. 2015-09-06 2015-09-24T12:59:37Z 2015-09-24T12:59:37Z Poster https://hdl.handle.net/10568/68288 en Open Access application/pdf Hanoi School of Public Health Sinh Dang-Xuan, Hung Nguyen-Viet, Phuc Pham-Duc, Ngan Tran-Thi, Thanh Nguyen-Tien, Unger, F., Makita, K. and Grace, D. 2015. Hygiene and microbial contamination along the pork value chain in Vietnam. Poster prepared for the 9th European Congress on Tropical Medicine and International Health, Basel, Switzerland, 6-10 September 2015. Hanoi, Vietnam: Hanoi School of Public Health. |
| spellingShingle | food safety health Sinh Dang Xuan Hung Nguyen-Viet Phuc Pham Duc Ngan Tran Thi Thanh Nguyen Tien Unger, Fred Makita, K. Grace, Delia Hygiene and microbial contamination along the pork value chain in Vietnam |
| title | Hygiene and microbial contamination along the pork value chain in Vietnam |
| title_full | Hygiene and microbial contamination along the pork value chain in Vietnam |
| title_fullStr | Hygiene and microbial contamination along the pork value chain in Vietnam |
| title_full_unstemmed | Hygiene and microbial contamination along the pork value chain in Vietnam |
| title_short | Hygiene and microbial contamination along the pork value chain in Vietnam |
| title_sort | hygiene and microbial contamination along the pork value chain in vietnam |
| topic | food safety health |
| url | https://hdl.handle.net/10568/68288 |
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