Animal health and food safety in smallholder pig value chains in Vietnam

Pork represents more than 70% of meat consumption in Vietnam and
production delivers significant benefits to smallholders who supply 80%
of the market. Lack of technologies and poor hygienic/biosecurity
measures are common challenges resulting in increased disease risk
(including food borne) along the chain. Vietnamese consumers prefer
fresh, un-chilled pork provided at outlets supplied by smallholders but
increasingly concerns about pig diseases and food safety are expressed
by consumers. While research has been done at selected nodes of the
chain (e.g. slaughterhouses), “farm to fork” approaches are still lacking.
Here we present selected results and the development of feasible
interventions from an ongoing study involving two provinces of
Vietnam (Nghe An and Hung Yen) that aims for improved productivity
and food safety in smallholder pig value chains. An initial assessment
phase (finalized) is followed by interventions targeting identification of
“best bets” (ongoing). Involved chain actors range from suppliers, via
producers, slaughterhouses/markets to consumers. Data collection
comprises quantitative and qualitative tools supported by a microbiological
risk assessment. Identified constraints along key nodes of the
chain include, for example, poor on-farm and slaughterhouse hygiene
determined by presence of biological hazards aligned with rudimentary
control/prevention measures. Selected results on food safety include
considerable high pathogen loads for Salmonella along the chain (e.g.
on-farm drinking water, 19%; slaughterhouses, floor swabs 22%; and,
pork cuts at markets, 45%). Basic on-farm biosecurity is rare (e.g. use of
disinfection matrices, quarantine or visitor control). Examples for the
development of specific interventions will be discussed.