Transition of Salmonella prevalence in pork value chain from pig slaughterhouses to markets in Hung Yen, Vietnam

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cg.authorship.typesCGIAR and developing country instituteen
cg.authorship.typesCGIAR and advanced research instituteen
cg.contributor.affiliationRakuno Gakuen Universityen
cg.contributor.affiliationHanoi School of Public Healthen
cg.contributor.affiliationInternational Livestock Research Instituteen
cg.contributor.affiliationSwiss Tropical and Public Health Instituteen
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.donorJapan International Research Center for Agricultural Sciencesen
cg.contributor.donorAustralian Centre for International Agricultural Researchen
cg.coverage.countryVietnam
cg.coverage.iso3166-alpha2VN
cg.coverage.regionAsia
cg.coverage.regionSouth-eastern Asia
cg.creator.identifierHung Nguyen-Viet: 0000-0003-1549-2733en
cg.creator.identifierMa. Lucila Lapar: 0000-0002-4214-9845en
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.2743/jve.20.51en
cg.isijournalISI Journalen
cg.issn1343-2583en
cg.issue1en
cg.journalJournal of Veterinary Epidemiologyen
cg.reviewStatusPeer Reviewen
cg.subject.ilriFOOD SAFETYen
cg.subject.ilriMARKETSen
cg.subject.ilriPIGSen
cg.volume20en
dc.contributor.authorYokozawa, T.en
dc.contributor.authorSinh Dang Xuanen
dc.contributor.authorHung Nguyen-Vieten
dc.contributor.authorLapar, Ma. Lucilaen
dc.contributor.authorMakita, K.en
dc.date.accessioned2017-02-07T13:22:17Zen
dc.date.available2017-02-07T13:22:17Zen
dc.identifier.urihttps://hdl.handle.net/10568/79777
dc.titleTransition of Salmonella prevalence in pork value chain from pig slaughterhouses to markets in Hung Yen, Vietnamen
dcterms.abstractIn Vietnam, pork is the most consumed meat, and contamination of pork with Salmonella spp. is a serious public health problem. This study aimed to trace the value chain forward from pig slaughterhouses to markets in order to elucidate the dynamics of Salmonella contamination on the pork value chain in Hung Yen, Vietnam. This survey was conducted between January and February 2014 in two randomly selected slaughterhouses in Hung Yen. Swab samples were collected from 88 carcasses and of them, 21 carcasses were traced to the markets and pork samples were collected from these samples. Microbial tests were performed to detect the presence of Salmonella from carcass samples at slaughterhouses. MPN was determined in addition to the presence of Salmonella for pork at markets. The Salmonella prevalence on carcasses was 25.0% (22/88, 95%CI : 16.7%-35.6%), and on pork at markets was 28.6% (6/21, 95%CI : 12.2%-52.3%). There was no significant difference in prevalence between carcasses (25.0%) and pork (28.6%, x2＝0.0034, df＝1, p＝0.95). There was no significant difference in the prevalence of Salmonella on pig carcass samples between the two slaughterhouses (22.2% (10/45) and 27.9% (12/43), x2＝0.18, df＝1, p＝0.71). The transition of Salmonella contamination status on pork was observed, and the kappa value 0.53, and attributable risk percent 53.3% calculated suggested that more than half of the Salmonella prevalence in marketed pork can be attributable to contamination in slaughterhouse. MPN of positive pork samples ranged from < 0.3 to 1.5MPN/g. The prevalence remained high at the same level between the slaughterhouse and market, and the contamination largely occurs before the end of slaughtering due to inadequate hygiene, but cross-contamination during transportation and marketing also poses a risk to humans.en
dcterms.accessRightsOpen Access
dcterms.audienceScientistsen
dcterms.bibliographicCitationYokozawa, T., Sinh Dang-Xuan, Hung Nguyen-Viet, Lapar, L. and Makita, K. 2016. Transition of Salmonella prevalence in pork value chain from pig slaughterhouses to markets in Hung Yen, Vietnam. Journal of Veterinary Epidemiology 20(1): 51–58.en
dcterms.extentp. 51-58en
dcterms.issued2016en
dcterms.languageen
dcterms.publisherJapan Society of Veterinary Epidemiologyen
dcterms.subjectfood safetyen
dcterms.typeJournal Article

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Reducing disease risks and improving food safety in smallholder pig value chains in Vietnam (PigRisk)