Salmonella prevalence across different pork value chains in Hanoi, Vietnam
- D. Grace (International Livestock Research Institute)
- F. Unger (International Livestock Research Institute)
- M. Cook (Hanoi University of Public Health)
- N. T. Luong (Hanoi University of Public Health)
- N. V. Hung (International Livestock Research Institute)
- N. V. Quan (Hanoi University of Public Health)
- P.-D. Phuc (Hanoi University of Public Health)
- Sinh Dang-Xuan (Hanoi University of Public Health)
Abstract
In Vietnam, pork and pork products still play an important role in food security which contributes more than 56 % of total meat intake [1]. Each Vietnamese consumed approximately 29,1 kg pork/year, among the highest in the world [2]. However, along with the development, the pork value chain has been criticised for its quality degradation and lessened the trust of community, in which microbiology contaminated pork has been a critical issue. Previous studies reveal that salmonella contaminated in pork was so prevalence with 44.4 % to 70.7 % of pork in markets positive with Salmonella [3, 4], leading to human salmonellosis with 17.7 % cases out of whole Vietnamese population [5].
How to Cite:
Grace, D., Unger, F., Cook, M., Luong, N., Hung, N., Quan, N., Phuc, P. & Dang-Xuan, S., (2019) “Salmonella prevalence across different pork value chains in Hanoi, Vietnam”, SafePork 13(1), 185-186. doi: https://doi.org//safepork.11443
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