Effect of light-touch intervention and associated factors to microbial contamination at small-scale pig slaughterhouses and traditional pork shops in Vietnam

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cg.authorship.typesCGIAR and developing country instituteen
cg.authorship.typesCGIAR and advanced research instituteen
cg.contributor.affiliationHanoi University of Public Healthen
cg.contributor.affiliationInternational Livestock Research Instituteen
cg.contributor.affiliationUppsala Universityen
cg.contributor.affiliationInstitute of Environmental Health and Sustainable Development, Vietnamen
cg.contributor.affiliationUniversity of Greenwichen
cg.contributor.affiliationSwedish University of Agricultural Sciencesen
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.donorAustralian Centre for International Agricultural Researchen
cg.contributor.donorCGIAR Trust Funden
cg.contributor.initiativeOne Health
cg.coverage.countryVietnam
cg.coverage.iso3166-alpha2VN
cg.coverage.regionAsia
cg.coverage.regionSouth-eastern Asia
cg.creator.identifierHai Hoang Tuan Ngo: 0000-0001-6498-6946en
cg.creator.identifierSinh Dang-Xuan: 0000-0002-0522-7808en
cg.creator.identifierTrang Le: 0000-0001-8978-040Xen
cg.creator.identifierDelia Grace: 0000-0002-0195-9489en
cg.creator.identifierJohanna Lindahl: 0000-0002-1175-0398en
cg.creator.identifierHung Nguyen-Viet: 0000-0003-1549-2733en
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1016/j.ijfoodmicro.2023.110351en
cg.isijournalISI Journalen
cg.issn0168-1605en
cg.journalInternational Journal of Food Microbiologyen
cg.reviewStatusPeer Reviewen
cg.subject.actionAreaResilient Agrifood Systems
cg.subject.ilriANIMAL PRODUCTSen
cg.subject.ilriFOOD SAFETYen
cg.subject.ilriPIGSen
cg.subject.impactAreaNutrition, health and food security
cg.subject.sdgSDG 2 - Zero hungeren
cg.volume406en
dc.contributor.authorHai Hoang Tuan Ngoen
dc.contributor.authorSinh Dang-Xuanen
dc.contributor.authorMålqvist, M.en
dc.contributor.authorLuong Nguyen-Thanhen
dc.contributor.authorPhuc Pham-Ducen
dc.contributor.authorPhi Nguyen-Hongen
dc.contributor.authorHang Le-Thien
dc.contributor.authorHung Nguyen-Vieten
dc.contributor.authorTrang Thi-Huyen Leen
dc.contributor.authorGrace, Deliaen
dc.contributor.authorLindahl, Johanna F.en
dc.contributor.authorUnger, Freden
dc.date.accessioned2023-08-14T10:37:22Zen
dc.date.available2023-08-14T10:37:22Zen
dc.identifier.urihttps://hdl.handle.net/10568/131537
dc.titleEffect of light-touch intervention and associated factors to microbial contamination at small-scale pig slaughterhouses and traditional pork shops in Vietnamen
dcterms.abstractTraditional 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.en
dcterms.accessRightsOpen Access
dcterms.audienceAcademicsen
dcterms.audienceScientistsen
dcterms.available2023-08-09en
dcterms.bibliographicCitationHai 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, D., Lindahl, J.F. and Unger, F. 2023. Effect of light-touch intervention and associated factors to microbial contamination at small-scale pig slaughterhouses and traditional pork shops in Vietnam. International Journal of Food Microbiology 406: 110351.en
dcterms.extent110351en
dcterms.issued2023-12en
dcterms.languageen
dcterms.licenseCC-BY-4.0
dcterms.publisherElsevieren
dcterms.subjectfood safetyen
dcterms.subjectanimal productsen
dcterms.subjectswineen
dcterms.typeJournal Article

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Market-based approaches to improving the safety of pork in Vietnam (SafePORK)