Microbial contamination and associated risk factors in retailed pork from key value chains in Northern Vietnam.

Food safety practices; Food services; Modern retail; Pork safety; Salmonella; Total bacterial count; Traditional retail; Animals; Bacteria/classification; Bacteria/genetics; Bacteria/isolation & purification; Consumer Product Safety; Cross-Sectional Studies; Food Contamination/analysis; Food Contamination/statistics & numerical data; Food Microbiology; Food Safety; Humans; Hygiene; Pork Meat/economics; Pork Meat/microbiology; Salmonella/classification; Salmonella/genetics; Salmonella/isolation & purification; Swine; Vietnam/epidemiology; Bacteria; Food Contamination; Pork Meat; Vietnam; Food Science; Microbiology; General Medicine

Abstract :

[en] Pork and pork products are important staple food in the diet of Vietnamese consumers. The safety of pork, including biological contamination, is a concern to several public authorities and value chain actors. This cross-sectional study aimed to identify Salmonella and total bacterial count (TBC) contamination of cut pork sold in different outlets, and determine the potential factors leading to contamination. A total of 671 pork samples were collected from different retail channels in three provinces in Northern Vietnam. Hygiene conditions and practices at pork vending premises were also observed and recorded. Data analysis used descriptive statistics and regression analysis. Overall, Salmonella prevalence in retailed pork was 58.1%. Salmonella contamination in pork from traditional retail, modern retail and food services were 60.5%, 50.9% and 80.5%, respectively. Eighty percent and 68% of fresh pork in canteen and street food was contaminated with Salmonella. Only a small proportion of a subset of the pork samples (6.2%) tested met the Vietnamese standard requirement for TBC contamination. Average concentration of TBC in fresh pork in traditional retail, modern retail and food services were 6.51 (SD: 0.64), 6.38 (0.65), and 6.96 (0.85) LogCFU/g, respectively. Transport time, use of the same tools for pork and other types of meat, storage temperature, and environment hygiene are important factors that might affect microbial contamination. The findings underline the high level of microbial contamination, which requires practical interventions to improve food safety hygiene practices and behavior of pork retailers.

Disciplines :

Food science
Microbiology

Author, co-author :

Ngo, Hai Hoang Tuan; Center for Public Health and Ecosystem Research, Hanoi University of Public Health, Hanoi, Viet Nam, Department of Women's and Children's Health, Uppsala Global Health Research on Implementation and Sustainability, Uppsala University, Uppsala, Sweden. Electronic address: nhth@huph.edu.vn

Nguyen Thanh Luong ; Université de Liège - ULiège

Pham-Duc, Phuc; Center for Public Health and Ecosystem Research, Hanoi University of Public Health, Hanoi, Viet Nam

Dang-Xuan, Sinh; Center for Public Health and Ecosystem Research, Hanoi University of Public Health, Hanoi, Viet Nam, International Livestock Research Institute, Hanoi, Viet Nam

Le-Thi, Hang; Center for Public Health and Ecosystem Research, Hanoi University of Public Health, Hanoi, Viet Nam

Denis-Robichaud, José; Veterinarians Without Borders, Canada

Nguyen-Viet, Hung; International Livestock Research Institute, Hanoi, Viet Nam

Le, Trang T H; International Livestock Research Institute, Hanoi, Viet Nam

Grace, Delia; International Livestock Research Institute, Nairobi, Kenya, Natural Resource Institute, University of Greenwich, Kent ME4 4TB, United Kingdom

Unger, Fred; International Livestock Research Institute, Hanoi, Viet Nam

Language :

English

Title :

Microbial contamination and associated risk factors in retailed pork from key value chains in Northern Vietnam.

Publication date :

2021

Journal title :

International Journal of Food Microbiology

ISSN :

0168-1605

eISSN :

1879-3460

Publisher :

Elsevier B.V., Netherlands

Volume :

346

Pages :

109163

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://api.elsevier.com/content/article/PII:S0168160521001227?httpAccept=text/xml

Funders :

ACIAR - Australian Centre for International Agricultural Research

Funding text :

This study was part of the SafePORK project, which is funded by the Australian Centre for International Agricultural Research ( ACIAR ) (Grant number: LPS/2016/143 ) and the CGIAR Research Program on Agriculture for Nutrition and Health (A4NH). The authors would like to thank Mr. Nguyen Van Quan for his field work support, the local authorities and participating retailers in Hung Yen, Nghe An, and Hanoi. The authors also would like to acknowledge colleagues in the National Institute of Veterinary Research for their sample analyses and Mr. Paul Karaimu from ILRI for English editing.This study was part of the SafePORK project, which is funded by the Australian Centre for International Agricultural Research (ACIAR) (Grant number: LPS/2016/143) and the CGIAR Research Program on Agriculture for Nutrition and Health (A4NH). The authors would like to thank Mr. Nguyen Van Quan for his field work support, the local authorities and participating retailers in Hung Yen, Nghe An, and Hanoi. The authors also would like to acknowledge colleagues in the National Institute of Veterinary Research for their sample analyses and Mr. Paul Karaimu from ILRI for English editing.

Available on ORBi :

since 24 April 2022

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