Chemical hazards in pork and health risk: A review

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cg.contributor.crpAgriculture for Nutrition and Health
cg.coverage.countryVietnam
cg.coverage.iso3166-alpha2VN
cg.coverage.regionAsia
cg.coverage.regionSouth-eastern Asia
cg.creator.identifierHung Nguyen-Viet: 0000-0003-1549-2733
cg.identifier.urlhttp://www.vpha.org.vn/attachments/article/1001/7-16.pdfen
cg.journalVietnam Journal of Public Healthen
cg.reviewStatusPeer Reviewen
cg.subject.ilriFOOD SAFETYen
cg.subject.ilriHEALTHen
cg.subject.ilriPIGSen
cg.subject.ilriRESEARCHen
dc.contributor.authorTran Thi Tuyet Hanhen
dc.contributor.authorNguyen Thi Minh Ducen
dc.contributor.authorPhuc Pham Ducen
dc.contributor.authorChu Van Tuaten
dc.contributor.authorHung Nguyen-Vieten
dc.date.accessioned2015-04-21T14:38:47Zen
dc.date.available2015-04-21T14:38:47Zen
dc.identifier.urihttps://hdl.handle.net/10568/65157
dc.titleChemical hazards in pork and health risk: A reviewen
dcterms.abstractPork is consumed daily at large quantities in many countries in the world and global pork consumption accounted for 36% of all meat consumed in 2007 and 75% for Viet Nam in 2013 (GSO, 2013). Currently, the issue of toxic chemicals in pork and pork products is of concern by organizations and consumers. A number of studies have documented elevated levels of chemicals found in pork and pork products, which potentially result in negative impacts on consumers' health. However, in developing countries, including Viet Nam, chemicals in pork and health risks have been given inadequate attention. There have been currently very few publications on international peer-reviewed literature and little research on the impacts of chemicals in pork on consumers' health in the country. This review summarizes data available on ScienceDirect database and Vietnamese scientific journals to synthesize information about chemical hazards in pork, pork products and related health risks. The chemical hazards mentioned in this review are mostly common toxic chemicals such as heavy metals, residues of veterinary drugs, dioxin, additives and toxic substances generated during meat processing. In addition, the review also provides recommendations for future research.en
dcterms.accessRightsOpen Access
dcterms.audienceScientistsen
dcterms.bibliographicCitationTran Thi Tuyet Hanh, Nguyen Thi Minh Duc, Pham Duc Phuc, Chu Van Tuat and Hung Nguyen-Viet. 2015. Chemical hazards in pork and health risk: A review. Vietnam Journal of Public Health 35: 7–16.en
dcterms.extentp. 7-16en
dcterms.issued2015-03
dcterms.languagevi
dcterms.subjectfood safetyen
dcterms.subjecthealthen
dcterms.typeJournal Article

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