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Objectives: We investigated how the consumers’ practices of eating and handling pork are related to food safety in Hung Yen and Nghe An provinces, Vietnam. Methods: A cross-sectional survey with interview of 416 respondents and six focus group discussions were conducted. Information on household ...
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) alon...
Food borne diseases (FBD) are an increasing global public health concern with estimated 1 in 10 people falling ill every year from eating contaminated food causing 420,000 deaths. Diarrheal diseases accounted for more than half of the global burden with children at especial risk (WHO 2015). Evide...
Objectives: In Vietnam, pork accounts for 75% of total meat consumed by households. However, pork may contain high levels of microbial contaminants such as Salmonella and Escherichia coli which can cause harm to consumers. We conducted the first risk assessment for salmonellosis risk through boil...
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