Nearly two in every 10 consumers of pork in Vietnam get sick yearly from salmonellosis and a staggering USD 2.5 to 7.6 million is spent on hospital costs in the country yearly due to food-borne diarrhoea.
Food safety is a popular subject in Vietnam, particularly in relation to pork, which accounts for 75% of total meat consumed daily by households.
From 2012 to 2017, the International Livestock Research Institute (ILRI) led a research project, which was funded by the Australian Centre for International Agricultural Research, on improving pork safety in the smallholder value chain in two provinces of Hung Yen (Red Mekong Delta) and Nghe An (Central Vietnam), known as PigRISK.
This ILRI brief highlights key policy messages from the project’s findings, which include.
- Biological contamination is the main cause of health risks, while chemical-associated hazards are less important. Enhancing risk communications is critical to improving the…
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