A4NH / Agri-Health / AHH / Animal Products / Countries / Food Safety / Health (human) / ILRI / Pigs / Regions / South East Asia / Vietnam

Bacteria pose bigger risk than chemical contamination of Vietnamese pork—New research

ILRI Clippings

Selling pork in a traditonal Vietnamese market

Selling pork at a traditional ‘wet’ market in Hung Yen province, northern Vietnam (photo credit: ILRI/HUPH/Ngan Tran).

‘Forty eight out of 108 (44 per cent) cut pork meat samples collected at wet markets in Hưng Yên Province were found to contain the disease-causing bacteria Salmonella. . . .

‘The researchers determined that the probability of pork eaters in northern Hưng Yên Province becoming ill with salmonellosis from consuming infected pork in a given year is 18 per cent. . . ..

‘Salmonella is a common pathogen causing diarrhea, abdominal pain, fever and septicaemia in humans.

‘Another article published by the same research team found the human antibiotic drug chloramphenicol was found in 11 per cent of the packaged feed samples tested and 4 per cent of the pork in Hưng Yên and Nghệ An provinces, despite being banned in livestock production. . . .

“The key finding of the researchers is…

View original post 438 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s