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...
| Main Authors: | , , , , , , , |
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| Format: | Ponencia |
| Language: | Inglés |
| Published: |
Chiang Mai University
2015
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| Online Access: | https://hdl.handle.net/10568/71008 |
| _version_ | 1855528639230115840 |
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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 2 provinces of Vietnam (Hung Yen and Nghe
An). Overall prevalence from combined all types of above mentioned
samples at pig farms, slaughterhouses and pork shops for Salmonella
were 35%, 30% and 37%, and for E. coli were 91%, 75% and 79%,
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 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. Detected
values for E. coli indicate 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 | Ponencia |
| id | CGSpace71008 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2015 |
| publishDateRange | 2015 |
| publishDateSort | 2015 |
| publisher | Chiang Mai University |
| publisherStr | Chiang Mai University |
| record_format | dspace |
| spelling | CGSpace710082025-11-04T19:54:05Z 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 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 2 provinces of Vietnam (Hung Yen and Nghe An). Overall prevalence from combined all types of above mentioned samples at pig farms, slaughterhouses and pork shops for Salmonella were 35%, 30% and 37%, and for E. coli were 91%, 75% and 79%, 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 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. Detected values for E. coli indicate 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. 2015-08-03 2016-02-11T20:15:07Z 2016-02-11T20:15:07Z Presentation https://hdl.handle.net/10568/71008 en Open Access application/pdf Chiang Mai University 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. Presented at the 4th Food Safety and Zoonoses Symposium for Asia Pacific and 2nd Regional EcoHealth Symposium, Chiang Mai, Thailand, 3-5 August 2015. Bangkok, Thailand: Chiang Mai University. |
| spellingShingle | 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 |
| url | https://hdl.handle.net/10568/71008 |
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