Dang-Xuan Sinh, Nguyen-Viet Hung, Meeyam Tongkorn, Fries Reinhard, Nguyen-Thanh Huong, Pham-Duc Phuc, Lam Steven, Grace Delia, Unger Fred
Center for Public Health and Ecosystem Research, Hanoi School of Public Health, 138 Giang Vo Street, Hanoi 10000, Vietnam.
International Livestock Research Institute, 298 Kim Ma Street, Hanoi 10000, Vietnam.
J Food Prot. 2016 Sep;79(9):1490-1497. doi: 10.4315/0362-028X.JFP-15-402.
Pork safety is an important public health concern in Vietnam and is a shared responsibility among many actors along the pork value chain. We examined the knowledge, perceptions, and practices regarding food safety, disease, and health risk among selected pork value chain actors (slaughterhouse owners and workers, people living around slaughterhouses, pork sellers, consumers, and veterinary and public health staff) in three districts in Hung Yen Province, Vietnam. We randomly selected 52 pork value chain actors to be surveyed through questionnaires, observation checklists, key informant interviews, and focus group discussions. Most slaughterhouse workers acquired knowledge and experience of food safety through "learning by doing" rather than from training by a veterinary or public health professional. Both slaughterhouse worker and pork seller groups had some accurate perceptions about pig diseases and foodborne diseases; however, misperceptions of risk and, especially, of zoonoses were present. Furthermore, while workers and sellers often use cloths to dry the meat and clean equipment, they did not think this was a risk for meat contamination. Moreover, when sellers wear protective equipment, such as gloves, masks, or hats, consumers perceive that the sellers may have health issues they are trying to conceal and so consumers avoid buying from them. The perceived freshness of pork, along with trust in the seller and in the pork production process, were strong indicators of consumer preference. And yet, pork value chain actors tend to trust their own individual food safety practices more, rather than the practices of other actors along the chain. Veterinary and public health staff emphasized the gap between regulations and food safety practices. Education and training on food safety risks and proper handling are priorities, along with integrated and intensive efforts to improve food safety among pork value chain actors.
猪肉安全是越南一个重要的公共卫生问题，也是猪肉价值链上众多行为主体的共同责任。我们调查了越南兴安省三个地区选定的猪肉价值链行为主体（屠宰场业主和工人、屠宰场周边居民、猪肉销售商、消费者以及兽医和公共卫生工作人员）对食品安全、疾病和健康风险的知识、认知及做法。我们通过问卷调查、观察清单、关键信息人访谈和焦点小组讨论，随机挑选了52名猪肉价值链行为主体进行调查。大多数屠宰场工人通过“边干边学”获得食品安全知识和经验，而非来自兽医或公共卫生专业人员的培训。屠宰场工人和猪肉销售商群体对猪病和食源性疾病都有一些准确的认知；然而，对风险尤其是人畜共患病存在误解。此外，虽然工人和销售商经常用布擦干肉类并清洁设备，但他们并不认为这会有肉类污染风险。而且，当销售商佩戴手套、口罩或帽子等防护装备时，消费者会认为销售商可能有健康问题试图隐瞒，因此会避免从他们那里购买。猪肉的新鲜度以及对销售商和猪肉生产过程的信任，是消费者偏好的有力指标。然而，猪肉价值链行为主体往往更信任自己的食品安全做法，而非价值链上其他行为主体的做法。兽医和公共卫生工作人员强调了法规与食品安全做法之间的差距。食品安全风险教育和培训以及正确处理方法是当务之急，同时还需做出综合和集中的努力，以提高猪肉价值链行为主体的食品安全水平。
