Poster by Sinh Dang-Xuan, Hung Nguyen-Viet, Phuc Pham-Duc, Ngan Tran-Thi, Thanh Nguyen-Tien, Fred Unger, Kohei Makita and Delia Grace presented at the 9th European Congress on Tropical Medicine and International Health, Basel, Switzerland, 6-10 September 2015.

1. Fig 1. Studied districts in Hung Yen and Nghe An provinces
Fig 2. Sample types collected along 3 nodes on the pork value chain
Sinh Dang-Xuan
Email: dxs@hsph.edu.vn ● Center for Public Health and Ecosystem Research, Hanoi School of Public
Health, Hanoi, Vietnam ● +84 969 813 048 (mobile) ● W: cenpher.hsph.edu.vn
Smallholder pig farms
• Pen floor swab
• Drink water
• Waste water
Pig slaughterhouses
• Mesenteric lymph node
• Rectal faeces
• Carcass swabs
• Slaughterhouse floor swabs
• Cleaning/washing water
Wet markets
• Cutting board swab
• Cut pork
• Ground pork
Biological analyses:
weigh (g), volume (ml)
and square (cm2)
Salmonella: Qualitative and quantitative
ISO 6579:2002 and 3-tube MPN
E. coli: Ten folds dilution series (CFU)
Plate count (CM1046 medium)
Salmonella contamination
E. coli contamination
36.1
33.4
31.5
0 50
Pork shops
Pig slaughterhouses
Pig farms
Fig 4. Overall prevalence of Salmonella combined at 3 nodes in the pork chain
44.7
25.3
38.9
22.4
38.9
19.4
0 10 20 30 40 50
Cut pork at shop
Cutting board at shop
Pig carcass swab
Slaughterhouse floor
Farm floor swab
Farm drinking water
Fig 3. Salmonella prevalence in different samples
Table 1. Salmonella quantification in pork
Samples
No. of
positive/n
MPN/g
[µ(min - max)]
Cut pork 97/217 8.8 (<0.3 - >110)
Ground pork 33/80 17.7 (<0.3 - >110)
Overall 130/297 11.4 (<0.3 - >110)
Fig 5. Overall prevalence of Salmonella combined between 2 studied provinces
Fig 6. E. coli average loads along to the pork chain
• PigRISK project: “Reducing disease risks and improving food safety in
smallholder pig value chains in Vietnam”.
• Farmers, slaughterhouses, sellers and local authorities in Hung Yen and
Nghe An provinces.
• This project is funded by the Australian Centre for International Agricultural
Research (ACIAR) and the CGIAR Research Program Agriculture for
Nutrition and Health (A4NH).
Hygiene and microbial contamination along the
pork value chain in Vietnam
Sinh Dang-Xuan1, Hung Nguyen-Viet1,2,3, Phuc Pham-Duc1, Ngan Tran-Thi1, Thanh Nguyen-Tien4 Fred Unger2, Kohei
Makita2,5, Delia Grace2
1Center for Public Health and Ecosystem Research, Hanoi School of Public Health, Vietnam; 2International Livestock Research Institute (ILRI), Vietnam and Kenya; 3Swiss Tropical
and Public Health Institute, Switzerland, 4National Institute of Veterinary Research, Vietnam; 5Rakuno Gakuen University, Japan;
Pig farms Pig slaughterhouses Pork shops
Hung Yen 36.1 35.3 34.2
Nghe An 26.9 31.5 38.0
Overall 31.5 33.4 36.1
0
10
20
30
40
50
2.8
5.3
3.1 2.9 3.3 3.4
0
2
4
6
8 Log CFU/g (mL, cm2)
138 Giang Vo Str - Ba Dinh - Hanoi www.hsph.edu.vn
Introduction
Methods
Acknowledgments
Results
Conclusions
Pork accounts for 75% meat consumed in Vietnam and the most
popular protein food. Contamination of food may occur at any stage in
the process from food production to consumption (“farm to fork”).
Among many potential food-borne pathogens, Salmonella and E. coli
were selected for investigation along the smallholder pig value chain
and were assessed at pig farm, pig slaughterhouse and pork market.
Thus, this study aimed to assess the hygiene and microbial
contamination along the pork value chain in Vietnam with a focus at
those three nodes.
• We found high levels of Salmonella in the final product (pork at market)
implying a potential health risks for the consumers.
• We found high values of E. coli along the chain, indicating general poor
hygiene. Appropriate hygiene practices and management are required to
achieve better pork quality and reduce the risk for the consumer.
• These data will serve as inputs for health risk assessments related to pork
consumption.
Among pork samples, 180/297 (61%) samples exceeded the Vietnamese
standard (QCVN 8-3:2012/BYT) on E. coli in fresh meat.