Risk-based approach for food safety applied to pork value chain in Vietnam

Introduction • Food-borne disease is a major public health issue in

Vietnam and the contamination of popular foods can occur along the entire food value chain.

• Risk-based approach contains tools for managing food safety (e.g. risk assessment) , however in Vietnam it is rarely used and the capacity for application is still limited.

• We assessed the health risks related to pork consumption in the context of small scale pig value chains and pork traded in informal markets.

Methods We applied the quantitative risk assessment with biological and chemical sampling and analyses, coupled with practice along the pig value chain and pork consumption assessment and modelling.

Hung Nguyen-Viet – Scientist Food Safety and Ecohealth

h.nguyen@cgiar.org ● ILRI Vietnam

17a Nguyen Khang, Trung Hoa, Cau Giay, Hanoi, Vietnam ● ilri.org

This document is licensed for use under a Creative Commons Attribution –Non commercial-Share Alike 3.0 Unported License September 2015

September 2015

Hung Nguyen-Viet1, Sinh Dang-Xuan2, Tran Thi Tuyet Hanh3, Pham Duc Phuc2, Delia Grace1, Fred Unger1, Kohei Makita4

1 International Livestock Research Institute, Hanoi, Vietnam & Nairobi, Kenya; 2 Center for Public Health and Ecosystem Research, Hanoi School of Public Health, Hanoi, Vietnam; 3 Environmental Health Department, Hanoi School of Public Health, Hanoi, Vietnam; 4 Rakuno Gakuen University, Ebetsu, Hokkaido, Japan

Salmonella (n=1,275)

ISO 6579:2002

Biological analysis (All sample types)

Study locations and sampling

Market Pig

slaughter-houses

Smallholder pig farms

Hung Yen and Nghe An province

Small scale pig value chain and related informal markets

- Pen floor swab - Drinking water - Waste water

- Mesenteric lymph node - Rectal feces - Carcass swabs - Slaughterhouse floor swabs - Cleaning / washing water

- Cutting board swab - Cut pork

Chemical analysis (Pork samples)

Heavy metals (n=18, pooled)

AAS

E. coli (n=1,256) Plate count

Growth promoter (n=18, pooled)

ELISA and LC-MS/MS

Antibiotic residue (n=18, pooled)

ELISA and LC-MS/MS

Acknowledgement

The research is under PigRISK project (2012-2017) funded by Australian Center for International Agricultural Research (ACIAR) and the CGIAR Research Program (CRP) on Agriculture for Nutrition and Health (A4NH), and coordinated by the International Livestock Research Institute (ILRI).

Lab analyses: microbial and chemical focus

• High values for E. coli presence indicates general poor hygiene along the chain. • High levels of Salmonella in the final pork at market and presence of the banned chemicals (sulfonamid and chloramphenicol) can induce potential health risks for the consumers. • These data will serve as inputs for more in-depth health risk assessments related to pork consumption.

Key findings

Salmonella and E. coli contamination

Chemical contamination from pooled pork samples

31.5 33.4

36.0

44.7 5.3

2.9

3.3

0

1

2

3

4

5

6

0

5

10

15

20

25

30

35

40

45

50

Pig farms Slaughterhouses Pork shops Cut pork

3.4

Salm

on

ella

co

nta

min

atio

n p

reva

len

ce

E. c

oli

con

tam

inat

ion

load

(Lo

gCFU

/cm

2o

r /g

)

Figure 1. Overall Salmonella contamination prevalence ( , left axis) and E. coli average loads ( , right axis) along different points of the chain at pig farms, slaughterhouses, pork shops, pork.

Chemical No. positive or detected/n (%)

Residue µ (min-max) (µg/kg)

Lead 5/18 (28) 74.1 (70.14-78.7) Cadmium, Arsenic 0/18 (0) - β-agonist group 1/18 (5) 1.09a

Tetracycline group 0/18 (0) - Flourquinolones group 0/18 (0) - Sulfonamides group 9/18 (50) 155.5 (35.6-263.2)b

Chloramphenicol 3/18 (16.7) 0.54 (0.34-0.76)

Table 1. Prevalence and residue level of analysed chemical on pork

a Salbutamol, bSulfamethazine

Conclusion and next steps

Salmonella in pork from the markets was 11.4±23.9 MPN/g