Pork Safety Assessment and First Results from Pilot Interventions Targeting Slaughter and Retail in Selected Provinces of Northern Vietnam
- B. Häsler (Royal Veterinary College)
- D. Grace (International Livestock Research Institute)
- F. Unger (International Livestock Research Institute)
- H. Nguyen (International Livestock Research Institute)
- K. Makita (Rakuno Gakuen University)
- M. Hennessey (Royal Veterinary College)
- P.-D. Phuc (Hanoi University of Public Health)
- P.-V. Hung (Vietnam National University of Agriculture)
- S. Kim (Royal Veterinary College)
- T. Huyen Le Thi (National Institute for Animal Science)
Abstract
Pork constitutes 75 % of the meat consumed in Vietnam with 80% of pork products produced by smallholders, slaughtered in small scale facilities and sold in traditional markets. Food safety is one of the most pressing concerns of Vietnamese consumers. In this research programme we address whether pork in Vietnam is safe to consume and investigate what mitigation options are feasible, acceptable and effective.
How to Cite:
Häsler, B., Grace, D., Unger, F., Nguyen, H., Makita, K., Hennessey, M., Phuc, P., Hung, P., Kim, S. & Huyen Le Thi, T., (2019) “Pork Safety Assessment and First Results from Pilot Interventions Targeting Slaughter and Retail in Selected Provinces of Northern Vietnam”, SafePork 13(1), 80–81. doi: https://doi.org//safepork.11186
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