Current context of food safety in Vietnam: a glance at food of animal origin

Vietnam experiences a wet, tropical climate that encourages vector- and water-borne diseases. Official statistics of the Vietnam Food Administration point to microorganisms as the major cause of blood poisoning outbreaks. This paper reviews the current situation of food safety in Vietnam focusing on microbial hazards of food from animal origin. Retail meat sample analyses (pork and chicken meat) showed high prevalence of Salmonella spp. in different regions including the main cities Hanoi and Ho Chi Minh. High levels of antimicrobial resistance are reported for pathogens in food-producing animals and raw foods sold on the market. Multidrug resistant Salmonella spp. to up to 12 different antibiotics has been found. Escherichia coli has also been reported as a significant reservoir of resistance and virulence genes in chicken and pork. Furthermore, resistance to chloramphenicol still occurs at high frequency in pig isolates and in aquaculture, although this drug has been banned from use in food-producing animals for a decade, suggesting a misuse of the antibiotic or a cross-resistance provided by the use of other antibiotics. From this point of view, strengthening the legal framework of the food safety and quality system in Vietnam is required to improve the surveillance of pathogens in food and to mitigate the antibiotic resistance. The integration of Vietnam into the World Trade Organisation in 2007 has fostered the development of food safety policy in the country. Based on the new food law issued in 2010, a national strategy for food safety was approved for the period 2011-2020.