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_US
cg.authorship.typesCGIAR and advanced research instituteen_US
cg.contributor.affiliationHanoi University of Public Healthen_US
cg.contributor.affiliationInternational Livestock Research Instituteen_US
cg.contributor.affiliationUppsala Universityen_US
cg.contributor.affiliationInstitute of Environmental Health and Sustainable Development, Vietnamen_US
cg.contributor.affiliationUniversity of Greenwichen_US
cg.contributor.affiliationSwedish University of Agricultural Sciencesen_US
cg.contributor.crpAgriculture for Nutrition and Healthen_US
cg.contributor.donorAustralian Centre for International Agricultural Researchen_US
cg.contributor.donorCGIAR Trust Funden_US
cg.contributor.initiativeOne Healthen_US
cg.coverage.countryVietnamen_US
cg.coverage.iso3166-alpha2VNen_US
cg.coverage.regionAsiaen_US
cg.coverage.regionSouth-eastern Asiaen_US
cg.creator.identifierHai Hoang Tuan Ngo: 0000-0001-6498-6946en_US
cg.creator.identifierSinh Dang-Xuan: 0000-0002-0522-7808en_US
cg.creator.identifierTrang Le: 0000-0001-8978-040Xen_US
cg.creator.identifierDelia Grace: 0000-0002-0195-9489en_US
cg.creator.identifierJohanna Lindahl: 0000-0002-1175-0398en_US
cg.creator.identifierHung Nguyen-Viet: 0000-0003-1549-2733en_US
cg.howPublishedFormally Publisheden_US
cg.identifier.doihttps://doi.org/10.1016/j.ijfoodmicro.2023.110351en_US
cg.isijournalISI Journalen_US
cg.issn0168-1605en_US
cg.journalInternational Journal of Food Microbiologyen_US
cg.reviewStatusPeer Reviewen_US
cg.subject.actionAreaResilient Agrifood Systemsen_US
cg.subject.ilriANIMAL PRODUCTSen_US
cg.subject.ilriFOOD SAFETYen_US
cg.subject.ilriPIGSen_US
cg.subject.impactAreaNutrition, health and food securityen_US
cg.subject.sdgSDG 2 - Zero hungeren_US
cg.volume406en_US
dc.contributor.authorHai Hoang Tuan Ngoen_US
dc.contributor.authorSinh Dang-Xuanen_US
dc.contributor.authorMålqvist, M.en_US
dc.contributor.authorLuong Nguyen-Thanhen_US
dc.contributor.authorPhuc Pham-Ducen_US
dc.contributor.authorPhi Nguyen-Hongen_US
dc.contributor.authorHang Le-Thien_US
dc.contributor.authorHung Nguyen-Vieten_US
dc.contributor.authorTrang Thi-Huyen Leen_US
dc.contributor.authorGrace, Deliaen_US
dc.contributor.authorLindahl, Johanna F.en_US
dc.contributor.authorUnger, Freden_US
dc.date.accessioned2023-08-14T10:37:22Zen_US
dc.date.available2023-08-14T10:37:22Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/131537en_US
dc.titleEffect of light-touch intervention and associated factors to microbial contamination at small-scale pig slaughterhouses and traditional pork shops in Vietnamen_US
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_US
dcterms.accessRightsOpen Accessen_US
dcterms.audienceAcademicsen_US
dcterms.audienceScientistsen_US
dcterms.available2023-08-09en_US
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_US
dcterms.extent110351en_US
dcterms.issued2023-12en_US
dcterms.languageenen_US
dcterms.licenseCC-BY-4.0en_US
dcterms.publisherElsevieren_US
dcterms.subjectfood safetyen_US
dcterms.subjectanimal productsen_US
dcterms.subjectswineen_US
dcterms.typeJournal Articleen_US

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