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Effect of light-tou...
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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- Ngo, Hai Hoang Tuan (author)
- Uppsala universitet,SWEDESD - Centrum för forskning och utbildning om lärande för hållbar utveckling,Center for Public Health and Ecosystem Research, Hanoi University of Public Health, Hanoi, Vietnam;International Livestock Research Institute, Hanoi, Vietnam
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Dang-Xuan, Sinh (author)
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- Målqvist, Mats, 1971- (author)
- Uppsala universitet,SWEDESD - Centrum för forskning och utbildning om lärande för hållbar utveckling
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- Nguyen Thanh, Luong (author)
- Uppsala universitet,SWEDESD - Centrum för forskning och utbildning om lärande för hållbar utveckling
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Pham-Duc, Phuc (author)
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Nguyen-Hong, Phi (author)
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Le-Thi, Hang (author)
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Nguyen-Viet, Hung (author)
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Le, Trang Thi-Huyen (author)
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Grace, Delia (author)
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- Lindahl, Johanna (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Uppsala universitet,SWEDESD - Centrum för forskning och utbildning om lärande för hållbar utveckling,International Livestock Research Institute, Hanoi, Vietnam;Department of Clinical Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden,Institutionen för kliniska vetenskaper (KV),Department of Clinical Sciences,International Livestock Research Institute (ILRI),Uppsala University
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Unger, Fred (author)
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(creator_code:org_t)
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- Elsevier, 2023
- 2023
- English.
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In: International Journal of Food Microbiology. - : Elsevier. - 0168-1605 .- 1879-3460. ; 406
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Abstract
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- Traditional 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.
Subject headings
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Folkhälsovetenskap, global hälsa, socialmedicin och epidemiologi (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Public Health, Global Health, Social Medicine and Epidemiology (hsv//eng)
- NATURVETENSKAP -- Biologi -- Mikrobiologi (hsv//swe)
- NATURAL SCIENCES -- Biological Sciences -- Microbiology (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Pork value chain
- Salmonella
- Total bacterial coun
- t Food safety
- Hygiene
Publication and Content Type
- ref (subject category)
- art (subject category)
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Ngo, Hai Hoang T ...
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Dang-Xuan, Sinh
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Målqvist, Mats, ...
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Nguyen Thanh, Lu ...
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Pham-Duc, Phuc
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Nguyen-Hong, Phi
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Le-Thi, Hang
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Nguyen-Viet, Hun ...
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Le, Trang Thi-Hu ...
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Grace, Delia
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Lindahl, Johanna
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Unger, Fred
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- MEDICAL AND HEALTH SCIENCES
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MEDICAL AND HEAL ...
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and Health Sciences
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and Public Health Gl ...
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- NATURAL SCIENCES
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NATURAL SCIENCES
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and Biological Scien ...
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and Microbiology
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AGRICULTURAL SCI ...
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and Agriculture Fore ...
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and Food Science
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Uppsala University
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Swedish University of Agricultural Sciences