Market-based approaches to improving the safety of pork in Vietnam (SafePORK)
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Item How do food safety technical working groups within a One Health framework work? Experiences from Vietnam and Ethiopia(Journal Article, 2024-09-02) Lam, Steven; Sinh Dang-Xuan; Bekele, Meseret; Amenu, Kebede; Alonso, Silvia; Unger, Fred; Hung Nguyen-VietBackground: Persistent challenges of fragmented, food safety management in low- and middle-income countries underscore the need for more robustly coordinated mechanisms. National food safety technical working groups, operating under a One Health framework, offer potential in streamlining coordination efforts to effectively address these challenges. However, more clarity regarding their formation and functioning is important for understanding how to best establish and support such groups. The aim of this study is to systematically document the development process of established groups in Vietnam and Ethiopia. Methods: We assess the process used to establish and support the technical working groups against six critical success factors for multisectoral collaboration: drive change, define, design, realise, relate, and capture success. To do so, we review meeting minutes, Terms of Reference, and other related publications. Results: The analysis underscores the importance of financial and technical support by development partners in initiating working groups while also highlighting the challenge posed by the absence of legal frameworks to secure government commitment. Embedding the technical working groups within existing government structures – such as One Health platforms – from the outset could help to ensure the active participation and sustainability of such groups. Conclusion: Both Vietnam and Ethiopia have established operational and institutionalized technical working groups to bolster national food safety efforts under a One Health framework. The approaches employed in these countries could serve as valuable models for others seeking to establish comparable multisectoral collaborative mechanisms to address emerging health risks.Item Safer pork originated from traditional food markets for consumers in Vietnam and Cambodia(Poster, 2023-10-30) Unger, Fred; Hung Nguyen-Viet; Sinh Dang-Xuan; Hung Pham Van; Phuc Pham-Duc; Huyen Le Thi Thanh; Tum, S.; Chea, R.; Ty, C.; Grace, DeliaItem Food safety risk communication: A One Health approach to improve knowledge and practices along pork value chains in Vietnam(Poster, 2023-10-30) Sinh Dang-Xuan; Trang Le Thi Huyen; Ngo Hoang Tuan Hai; Hung Nguyen-Viet; Nga Nguyen Thi Duong; Hung Pham Van; Huyen Le Thi Thanh; Phuc Pham-Duc; Phi Nguyen Hong; Toribio, Jenny-Ann; Unger, FredItem Safer pork originated from traditional food markets for consumers in Vietnam and Cambodia(Poster, 2023-09-19) Unger, Fred; Hung Nguyen-Viet; Sinh Dang-Xuan; Chea, R.; Ngo Hoang Tuan Hai; Grace, DeliaItem Traditional food markets—gains, threats, and ways to de-risk them: Intervention studies with focus on changing practice and behaviour(Presentation, 2023-09-19) Unger, Fred; Hung Nguyen-Viet; Sinh Dang Xuan; Chea, R.; Ngo Hoang Tuan Hai; Grace, DeliaItem Safe pork from traditional markets for Vietnam and Cambodia through light-touch interventions(Presentation, 2023-11-21) Unger, Fred; Hung Nguyen-Viet; Sinh Dang-Xuan; Chea, R.; Tum, S.; Ngo Hoang Tuan Hai; Phuc Pham-Duc; Grace, DeliaItem Effect of light-touch intervention and associated factors to microbial contamination at small-scale pig slaughterhouses and traditional pork shops in Vietnam(Journal Article, 2023-12) Hai Hoang Tuan Ngo; Sinh Dang-Xuan; Målqvist, M.; Luong Nguyen-Thanh; Phuc Pham-Duc; Phi Nguyen-Hong; Hang Le-Thi; Hung Nguyen-Viet; Trang Thi-Huyen Le; Grace, Delia; Lindahl, Johanna F.; Unger, FredTraditional 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.Item Food safety risk prioritization: Case studies from Asia(Presentation, 2023-06-14) Hung Nguyen-Viet; Sinh Dang-Xuan; Grace, DeliaItem Gender roles in the perception of safe pork and its organoleptic characteristics in Vietnam(Brief, 2023-03-31) Nguyen Thi Minh Phuong; Pham Van Hung; Pham Duc Phuc; Le Thi Thanh Huyen; Toribio, Jenny-Ann; Unger, FredItem Opportunities for ethnic Ban pig smallholders in the safe pork value chain in Hoa Binh Province, Vietnam(Brief, 2023-06-15) Huyen Le Thi Thanh; Le Tien Dung; Han Anh Tuan; Dinh Khanh Thuy; Unger, FredItem 3s-FSPT: A new tool for rapid assessment of food safety performance and identification of interventions applied to pork value chains in Vietnam(Poster, 2023-05-15) Grace, Delia; Sinh Dang-Xuan; Hung Nguyen-Viet; Mutua, Florence K.; Unger, FredItem Food safety risk communication: A One Health approach to improve knowledge and practices along pork value chains in Vietnam(Presentation, 2023-05-15) Sinh Dang-Xuan; Trang Huyen Le; Hai Hoang Tuan Ngo; Hung Nguyen-Viet; Grace, Delia; Hung Pham Van; Huyen Le Thi Thanh; Phuc Pham-Duc; Unger, FredItem Impact of perception and assessment of consumers on willingness to pay for pork from upgraded shops: An experimental approach(Presentation, 2023-05-15) Hai Hoang Tuan Ngo; Sinh Dang-Xuan; Målqvist, M.; Phuc Pham-Duc; Phi Nguyen-Hong; Hang Le-Thi; Hung Nguyen-Viet; Trang T.H. Le; Lindahl, Johanna F.; Unger, Fred; Grace, DeliaItem Risk-Based Meat Safety Assurance Systems (RB-MSAS): Perspective in low- and middle-income countries(Presentation, 2023-05-15) Grace, Delia; Unger, FredThis presentation at the 2023 SafePork Conference held in New Orleans, Louisiana on 15-17 May 2023 discusses pork value chains in low- and middle-income countries and risk-based approaches to detecting new pig diseases, reflecting on research carried out in Uganda and Vietnam.Item Behaviour-grounded, incentive-based training for pork butchers in traditional markets in Africa and Asia(Poster, 2023-05-15) Grace, Delia; Sinh Dang-Xuan; Hung Nguyen-Viet; Mutua, Florence K.; Unger, FredItem Effectiveness of light-touch intervention at small-scale slaughterhouses and traditional pork shops in Vietnam(Presentation, 2023-05-17) Hai Hoang Tuan Ngo; Sinh Dang-Xuan; Målqvist, M.; Luong Nguyen-Thanh; Phuc Pham-Duc; Phi Nguyen-Hong; Hang Le-Thi; Hung Nguyen-Viet; Trang Thi-Huyen Le; Grace, Delia; Lindahl, Johanna F.; Unger, FredItem Evaluating implementation strategies for improved food safety in Vietnam(Thesis, 2023-04-28) Hai Hoang Tuan NgoPork is the most popular and consumed meat in Vietnam, and the preference among consumers for fresh and “warm” pork makes the traditional pork value chain dominate the pork industry. This thesis assessed microbial contamination in pork, then evaluated the technical and economic aspects of light-touch interventions in improving the safety of pork in the small-scale value chain. A total of 671 specimens of retailed pork were collected from traditional retail, modern retail, and food services to assess total bacterial count (TBC) and Salmonella prevalence. The results showed that 58% of samples were contaminated with Salmonella, and 93% of samples did not qualify for the Vietnamese standard of TBC in meat. The contamination of pork was not significantly different between the traditional and modern retail while hygiene practices were associated with lower microbial contamination. Subsequently, light-touch intervention packages were co-designed and implemented at ten small-scale slaughterhouses and 29 traditional pork shops. The packages consisted of providing tools and delivering training for participants. Results showed a reduction of TBC in pig carcasses (from 4.46 to 4.24 log10 colony forming units (CFU)/cm2, p = 0.09) and Salmonella prevalence in retailed pork (from 52% to 24% detection, p = 0.08). The upgraded pork shop was then introduced to local consumers in a Becker-DeGroot-Marschak auction game. Consumers showed a strong belief in the intervention at retail stage and were willing to pay 13,000 Vietnam Dong (VND), or 20% higher price, (p < 0.01) for each kilogram intervened pork compared to a typical one. This premium payment would cover the investment to upgrade most shops (varied from 421 to 4,146 VND/kg pork). Besides, consuming intervened pork was predicted to reduce annual risk of salmonellosis from 12% to 6%. This reduction could lead to a net benefit of 27,696,241 VND (95% CI: -546,816 – 117,515,493) for consumers and 207,788 VND (95% CI: -38,941 – 658,884) for pork sellers. This thesis provides a sustainable solution to improve pork safety across the small-scale value chain in Vietnam. An appropriate strategy to motivate these actors to implement the light-touch intervention could significantly improve the well-being of community.Item Insights in improving food safety in smallholder pig value chains in Vietnam(Brief, 2023-03-15) Chi Nguyen; Pham Van Hung; Nguyen Thi Duong Nga; Duong Nam Ha; Phuc Pham-Duc; Le Thi Thanh Huyen; Toribio, Jenny-Ann; Sinh Dang-Xuan; Le Thi Huyen Trang; Hung Nguyen-Viet; Grace, Delia; Jones, Elizabeth; Unger, FredItem How can climate change and its interaction with other compounding risks be considered in evaluation? Experiences from Vietnam(Journal Article, 2023-04) Lam, S.; Dodd, W.; Hung Nguyen-Viet; Unger, Fred; Trang T.H. Le; Sinh Dang-Xuan; Skinner, K.; Papadopoulos, A.; Harper, S.L.While evaluations play a critical role in accounting for and learning from context, it is unclear how evaluations can take account of climate change. Our objective was to explore how climate change and its interaction with other contextual factors influenced One Health food safety programs. To do so, we integrated questions about climate change into a qualitative evaluation study of an ongoing, multi-sectoral program aiming to improve pork safety in Vietnam called SafePORK. We conducted remote interviews with program researchers (n = 7) and program participants (n = 23). Based on our analysis, researchers believed climate change had potential impacts on the program but noted evidence was lacking, while program participants (slaughterhouse workers and retailers) shared how they were experiencing and adapting to the impacts of climate change. Climate change also interacted with other contextual factors to introduce additional complexities. Our study underscored the importance of assessing climate factors in evaluation and building adaptive capacity in programming.Item Impact of perception and assessment of consumers on willingness to pay for upgraded fresh pork: An experimental study in Vietnam(Journal Article, 2023-02-23) Hai Hoang Tuan Ngo; Sinh Dang-Xuan; Målqvist, M.; Phuc Pham-Duc; Phi Nguyen-Hong; Hang Le-Thi; Hung Nguyen-Viet; Trang T.H. Le; Grace, Delia; Lindahl, Johanna F.; Unger, FredTraditional pork shops play an essential role in delivering pork, the most popular food in Vietnam, to consumers. Studies have shown the need for investment in training and equipment to improve the safety of pork sold at traditional shops. However, it remains unclear how consumers perceived improvement to the hygiene in pork shops and if they are ready to pay premium prices for safer products. This study used an experimental approach to determine consumers' perception and assessment of improved pork shops and their willingness to pay (WTP) for pork products. A total of 152 respondents in two provinces in Vietnam joined in a Becker–DeGroot–Marschak (BDM) mechanism experiment to collect data on WTP for pork from typical and upgraded pork shops. A questionnaire was used to record consumers' perceptions and assessments of the pork shops and products. Overall, consumers were willing to pay 20% more for upgraded fresh pork than for what is currently available on the market. Consumers trusted in the effectiveness of the upgraded intervention and the quality of pork at the pork shop, which increased their WTP for the upgraded pork. Concerns about contaminated pork had a negative impact on the WTP for typical pork, while the high frequency of pork consumption and the existence of elderly family members led to higher WTP for both products. The findings indicate the potential economic benefit of upgrading pork shops, which would be an important driver to motivate sellers to improve food safety.