| 1. |
- Feigin, Valery L, et al.
(author)
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Global, Regional, and Country-Specific Lifetime Risks of Stroke, 1990 and 2016.
- 2018
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In: The New England journal of medicine. - 1533-4406 .- 0028-4793. ; 379:25, s. 2429-2437
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Journal article (peer-reviewed)abstract
- The lifetime risk of stroke has been calculated in a limited number of selected populations. We sought to estimate the lifetime risk of stroke at the regional, country, and global level using data from a comprehensive study of the prevalence of major diseases.We used the Global Burden of Disease (GBD) Study 2016 estimates of stroke incidence and the competing risks of death from any cause other than stroke to calculate the cumulative lifetime risks of first stroke, ischemic stroke, or hemorrhagic stroke among adults 25 years of age or older. Estimates of the lifetime risks in the years 1990 and 2016 were compared. Countries were categorized into quintiles of the sociodemographic index (SDI) used in the GBD Study, and the risks were compared across quintiles. Comparisons were made with the use of point estimates and uncertainty intervals representing the 2.5th and 97.5th percentiles around the estimate.The estimated global lifetime risk of stroke from the age of 25 years onward was 24.9% (95% uncertainty interval, 23.5 to 26.2); the risk among men was 24.7% (95% uncertainty interval, 23.3 to 26.0), and the risk among women was 25.1% (95% uncertainty interval, 23.7 to 26.5). The risk of ischemic stroke was 18.3%, and the risk of hemorrhagic stroke was 8.2%. In high-SDI, high-middle-SDI, and low-SDI countries, the estimated lifetime risk of stroke was 23.5%, 31.1% (highest risk), and 13.2% (lowest risk), respectively; the 95% uncertainty intervals did not overlap between these categories. The highest estimated lifetime risks of stroke according to GBD region were in East Asia (38.8%), Central Europe (31.7%), and Eastern Europe (31.6%), and the lowest risk was in eastern sub-Saharan Africa (11.8%). The mean global lifetime risk of stroke increased from 22.8% in 1990 to 24.9% in 2016, a relative increase of 8.9% (95% uncertainty interval, 6.2 to 11.5); the competing risk of death from any cause other than stroke was considered in this calculation.In 2016, the global lifetime risk of stroke from the age of 25 years onward was approximately 25% among both men and women. There was geographic variation in the lifetime risk of stroke, with the highest risks in East Asia, Central Europe, and Eastern Europe. (Funded by the Bill and Melinda Gates Foundation.).
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| 2. |
- Lam, Steven, et al.
(author)
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Unpacking the Theory Behind One Health Food Safety Programs : A Vietnam Case Study
- 2021
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In: Frontiers in Veterinary Science. - : Frontiers Media S.A.. - 2297-1769. ; 8
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Journal article (peer-reviewed)abstract
- Many One Health programs are inherently complex, characterized by multiple perspectives from multiple sectors, delivery across various scales, and a focus on complex problems at the convergence of people, animals, and the environment. This complexity makes them difficult to conceptualize, requiring frameworks to organize the different program components. Evaluation frameworks that unpack the sequence of events linking program activities to outcomes (e.g., Theory of Change) and track outcomes (e.g., Outcome Mapping) show promise in supporting the development of One Health programs. While widely used in international development and health contexts, there has been little reflection on the use of Theory of Change and Outcome Mapping within One Health efforts. This paper reflects on the process of applying these frameworks to conceptualize a One Health food safety program in Vietnam. We find Theory of Change fostered the characterization of a change pathway toward safer pork, while Outcome Mapping kept us informed of where along the change pathway we were. One Health programs considering evaluation frameworks should adopt elements that make sense to them, be intentional about co-designing the evaluation, and view evaluation as a process, not a product.
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| 3. |
- Ngo, Hai Hoang Tuan, et al.
(author)
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Effect of light-touch intervention and associated factors to microbial contamination at small-scale pig slaughterhouses and traditional pork shops in Vietnam
- 2023
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In: International Journal of Food Microbiology. - : Elsevier. - 0168-1605 .- 1879-3460. ; 406
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Journal article (peer-reviewed)abstract
- 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.
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| 4. |
- Ngo, Hoang Tuan Hai, et al.
(author)
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Assessment of a light-touch intervention to reduce microbial contamination at small-scale pig slaughterhouses and traditional pork shops in Vietnam
- 2023
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In: International Journal of Food Microbiology. - : Elsevier. - 0168-1605 .- 1879-3460. ; 406
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Journal article (peer-reviewed)abstract
- Traditional pork value chains dominate the production and distribution of pork in Vietnam; however, there high microbiological contamination of pork may lead to health risks. There is limited evidence about how to sustainably 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 retailers 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 and trainee practices were observed before, three and six weeks after the intervention. Linear and generalized linear mixed effects models were constructed to identify risk factors for TBC and Salmonella contamination at the slaughterhouses and pork shops. Intervention results showed a slight reduction of TBC contamination in pig carcasses from 4.46 to 4.23 log10 CFU/cm2 (p = 0.09) and Salmonella prevalence in retailed pork (reduction from 52% to 24% detection, p = 0.08), while the TBC in retailed pork decreased only marginally (5.47 vs. 5.36 log10 CFU/g, p = 0.23). For slaughterhouses, the regression model indicated that smoking or eating during slaughtering was a risk factor, associated with TBC increasing by 0.60 log10 CFU/g (95% confidence interval (CI): 0.12 to 0.96, p =0.02), while cleaning floors and wearing boots reduced TBC contamination with 0.53 log10 CFU/g (CI: –0.83 to 0.01, p = 0.03) and 1.04 log10 CFU/g (CI: –1.50 to –0.26, p = 0.03), respectively. For pork shops, using rough materials (cardboard or wood) to display pork was the only factor increasing TBC contamination in pork with 0.57 log10 CFU/g (CI: 0.22 to 0.91, p < 0.001), whereas wearing aprons was associated with lower TBC, with 0.45 log10 CFU/g (CI: –0.79 to –0.12, p = 0.02), and Salmonella contamination in pork (odds ratio (OR) = 0.13, CI: 0.02 to 0.72, p = 0.03). The findings highlight the effectiveness of light-touch interventions in reducing microbial contamination in pig carcasses and pork over the study period.
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| 5. |
- Le, Trang Thi-Huyen, et al.
(author)
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Food safety knowledge, needed and trusted information of pork consumers in different retail types in Northern Vietnam
- 2022
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In: Frontiers in Sustainable Food Systems. - : Frontiers Media S.A.. - 2571-581X. ; 6
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Journal article (peer-reviewed)abstract
- Introduction: Food safety is an important public health concern globally. Risk communication is one of crucial element to manage food safety. While current food safety studies have focused on contamination of hazards or risk factors, limited research exists on consumer concerns, knowledge and perception about the actual risk food poses to their health. This study aimed to assess and compare the knowledge and perceptions regarding food safety, and the information needed and trusted by pork consumers in Northern Vietnam.Methods: A total of 225 consumers recruited from three different market types: modern urban, traditional urban and traditional rural, were interviewed using a questionnaire between November to December 2019.Results: The majority of participants (81.8%) were female and consumers interviewed at modern urban retail were younger than those interviewed at traditional retail settings (p < 0.01). Sixty-five percent of participants across the three retail types agreed that microbes were the most common hazards which can make them sick, but the adverse health effect due to chemical hazards was ranked higher than that of biological hazards. Most participants often received food safety information that was about animal diseases (such as African swine fever most recently), chemical contamination and the unknown origin of food rather than about food poisoning and measures to prevent it. Food safety messages from television and professional experts were the most trusted sources and consumer preference was for information about the origin of food (traceability) and how to choose safe food. Participants were willing to receive food safety information daily to weekly. A lack of perception and awareness about animal welfare related to pig farming or slaughtering was reported by most respondents (84.3%).Discussion: These findings provide insight on Vietnamese consumer knowledge gaps, information demand and communication channels for food safety, so that risk communicators and managers can implement better food safety awareness campaigns and communication to consumers.
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| 6. |
- Ngo, Hai Hoang Tuan, et al.
(author)
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Microbial contamination and associated risk factors in retailed pork from key value chains in Northern Vietnam
- 2021
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In: International Journal of Food Microbiology. - : Elsevier. - 0168-1605 .- 1879-3460. ; 346
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Journal article (peer-reviewed)abstract
- Pork and pork products are important staple food in the diet of Vietnamese consumers. The safety of pork, including biological contamination, is a concern to several public authorities and value chain actors. This crosssectional study aimed to identify Salmonella and total bacterial count (TBC) contamination of cut pork sold in different outlets, and determine the potential factors leading to contamination. A total of 671 pork samples were collected from different retail channels in three provinces in Northern Vietnam. Hygiene conditions and practices at pork vending premises were also observed and recorded. Data analysis used descriptive statistics and regression analysis. Overall, Salmonella prevalence in retailed pork was 58.1%. Salmonella contamination in pork from traditional retail, modern retail and food services were 60.5%, 50.9% and 80.5%, respectively. Eighty percent and 68% of fresh pork in canteen and street food was contaminated with Salmonella. Only a small proportion of a subset of the pork samples (6.2%) tested met the Vietnamese standard requirement for TBC contamination. Average concentration of TBC in fresh pork in traditional retail, modern retail and food services were 6.51 (SD: 0.64), 6.38 (0.65), and 6.96 (0.85) LogCFU/g, respectively. Transport time, use of the same tools for pork and other types of meat, storage temperature, and environment hygiene are important factors that might affect microbial contamination. The findings underline the high level of microbial contamination, which requires practical interventions to improve food safety hygiene practices and behavior of pork retailers.
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| 7. |
- Quang-Thuy, Ha, et al.
(author)
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A Bisimulation-based Method of Concept Learning for Knowledge Bases in Description Logics
- 2012
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In: SoICT 2012 - 3rd International Symposium on Information and Communication Technology. - New York, New York, USA : ACM Press. ; , s. 241-249
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Conference paper (peer-reviewed)abstract
- We develop the first bisimulation-based method of concept learning, called BBCL, for knowledge bases in description logics (DLs). Our method is formulated for a large class of useful DLs, with well-known DLs like ALC, SHIQ, SHOIQ, SROIQ. As bisimulation is the notion for characterizing indis-cernibility of objects in DLs, our method is natural and very promising.
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| 8. |
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| 9. |
- Stefansdottir, Halla Steinunn
(creator_code:cre_t)
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strengur
- 2022
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Artistic work (other academic/artistic)abstract
- An album released by Carrier Records. It includes performances and compositions and videographic works by Davíð Brynjar Franzson, Luong Hue Trinh, Kent Olofsson, Halla Steinunn Stefánsdóttir and Mirjam Tally. Information by Stefánsdóttir, taken from the album website:strengur is a set of five groups of three pieces, each group created in deep collaboration with a long-term creative partner. For the project, I asked each collaborator if they were willing to explore modulating the traditional roles of performer and composer, by performing a score created by my gut strings—the very same technology they had to consider as they in parallel composed a separate set of written solo works for me. Much to my gratitude they graciously accepted the invite, and the journey began. As often with long creative processes, the project took unexpected twists and turns and so, what started off as a wish to collaborate differently, ended up as a deep and personal journey mediated by these longstanding creative relationships.
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| 10. |
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