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Traditional pork value chains dominate the production and distribution of pork in Vietnam; however, the high level of microbiological contamination in pork may increase the risk of food-borne disease for consumers. There is limited evidence about how to feasibly and scalably reduce microbial contamination in pork sold in traditional markets. This study aimed to assess the effectiveness of light-touch interventions for changing worker behaviour in small-scale slaughterhouses and vendors at traditional pork shops, as well as to identify risk factors for pork contamination. The intervention packages consisted of providing hygiene tools and delivering a food safety training which had been designed in a participatory way and covered 10 small-scale slaughterhouses and 29 pork shops. Pig carcasses, retailed pork, contact surfaces, and hands were sampled to measure the total bacterial count (TBC) and Salmonella contamination before, three and six weeks after the intervention, and trainee practices were observed at the same time. Linear and generalized linear mixed effects models were constructed to identify risk factors for TBC and Salmonella contamination at the slaughterhouses and pork shops. The interventions at slaughterhouses and pork shops both showed a slight reduction of TBC contamination in pig carcasses and Salmonella prevalence in retailed pork, while the TBC in retailed pork decreased only marginally. For slaughterhouses, the regression model indicated that smoking or eating during slaughtering (indicating poor hygienic practices) was associated with TBC increasing, while cleaning floors and wearing boots reduced TBC contamination. For pork shops, using rough materials (cardboard or wood) to display pork was the only factor increasing TBC contamination in pork, whereas cleaning knives was associated with lower TBC. Besides, the presence of supporters and wearing aprons reduced the probability of Salmonella contamination in pork. The findings highlight the effectiveness of light-touch interventions in reducing microbial contamination in pig carcasses at small-scale slaughterhouses and pork at traditional shops over the study period., Competing Interests: Declaration of competing interest The authors declare they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Authors. Published by Elsevier B.V. All rights reserved.)

In Vietnam, pork is the most commonly consumed type of meat, and the demand is expected to rise even further. Nevertheless, food safety is a major concern, as the country bears a high burden of food-borne diseases, including these caused by pork products. Knowledge of the flows of pigs and pork from producers up to the consumers is important; however, up to now, a comprehensive overview is lacking. We addressed this by conducting a systematic review on the pork value chain (PVC) mapping for the country. Four international and three Vietnamese databases were searched for data on the pork value chain in Vietnam, and the results were reported according to the PRISMA guidelines. Data obtained from the retained records showed that 10 main PVC types are present in Vietnam, comprising of five main actors including: producers, middlemen, slaughter men, retailers and consumers. Among the identified chains, the one involving producers, slaughter men, retailers and consumers is the most common one, with up to 75% of pork following this route. In cities or export routes to other countries, middlemen and/or traders are important additional actors in the PVCs. The small scale of PVC linkages is prominent. The presence of middlemen, pig traders and pork traders is contributing to further distribution of pork products in geographical terms. Transactions between actors in the traditional PVCs in Vietnam are characterized by the absence of official contracts; therefore, the linkages in the chains are loose and the origin of pork is not traceable. More industrial forms of PVCs are slowly developing; however, the traditional PVCs are still prevailing in Vietnam. The weak linkages between actors and poor hygienic practices in these chains form a risk to pork safety.

Abstract: Antibiotic residues in consumer foods pose a threat to human health and contribute to increasing antimicrobial resistance. The study was conducted from January to July 2019 in six provinces in Vietnam. In total, 360 pork samples and 360 chicken samples were collected for analysis. The samples were first screened with an enzyme-linked immunosorbent assay test kit for residues in the beta-lactam, tetracycline, and sulfonamide groups. All positive and suspected positive samples were confirmed by liquid chromatography-tandem mass spectrometry to determine the concentration of ampicillin, amoxicillin, sulfamethazine, sulfaquinoxaline, oxytetracycline, and doxycycline residues. The final confirmed result showed that 13 (3.6%), 99 (27.5%), and 16 (4.4%) chicken samples and 13 (3.6%), 29 (8.1%), and 29 (8.1%) pork samples were positive or suspected positive with beta-lactam, tetracycline, and sulfonamide residues, respectively. The liquid chromatography-tandem mass spectrometry method detected amoxicillin (8.1 to 151.6 ng/g), ampicillin (1.9 to 7.5 ng/g), doxycycline (1.1 to 491.1 ng/g), oxytetracycline (1.1 to 12.9 ng/g), sulfaquinoxaline (1.1 to 7.3 ng/g), and sulfamethazine (1.0 to 1,556.5 ng/g) in positive or suspected positive pork and chicken samples. Tetracycline (18%) was the most frequently found residue, followed by sulfonamide (6%). The proportion of chicken samples with a residue level higher than the maximum residue limit (3%) and the level of tetracycline residue were significantly higher than pork (1%). A significantly higher proportion of samples with residue levels higher than MRL (4%) and the highest levels of tetracycline residue were observed in north Vietnam. This data can help motivate decision-making toward lowering the use of antimicrobials in livestock and antibiotic residue in livestock products., (Copyright ©, International Association for Food Protection.)

Background Hepatitis E virus (HEV) infection can occur through consumption of undercooked pork meat or exposure to animal feces. Because there are scarce data only in developing countries, we assessed whether pigs might be a potential source of human HEV infections in Vietnam. In addition, we determined anti-HEV seroprevalences in the general population and in individuals professionally exposed to pigs and pork meat. Methods The study took place in Hanoi, Vietnam. Liver tissues from domestic pigs (n = 210) and serum samples obtained from individuals occupationally exposed to pigs and pork meat (n = 283) and from unexposed healthy controls (n = 168) were screened for HEV-ribonucleic acid (RNA) by reverse-transcription polymerase chain reaction. The exposed group was divided into pork meat vendors (n = 81), pig farmers (n = 96), and slaughterers (n = 106). Serum samples were subjected to HEV immunoglobulin (Ig)G and IgM enzyme-linked immunosorbent assays. The HEV genotypes were assessed by direct sequencing, followed by phylogenetic analyses. Results Hepatitis E virus seroprevalence was higher among persons occupationally exposed to pigs/pork meat compared with unexposed individuals (anti-HEV IgM 11% vs 6%, P =.07; anti-HEV IgG 53% vs 31%, P <.0001). Positivity of anti-HEV IgG among slaughterhouse staff was 66%, followed by 51% in pig-farmers and 38% in pork meat vendors (P =.00073). A similar trend was observed for IgM positivity. Of the pig liver tissues, 26 of 210 (12.4%) were positive for HEV-RNA and assessed to be HEV genotype 3. Conclusions Hepatitis E virus circulates in domestic pigs in Hanoi and constitutes a permanent zoonotic disease risk. The high HEV seroprevalence among occupationally exposed individuals indicates an associated risk of HEV infection. [ABSTRACT FROM AUTHOR]