Health risk assessments of Salmonella spp. in pork in Hanoi, Vietnam
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Luu Quoc, T., Bui Mai, H., Danh, T. Le and Nguyen-Viet, H. 2012. Health risk assessments of Salmonella spp. in pork in Hanoi, Vietnam. Poster prepared for the World Congress on Risk 2012: Risk and development in a changing world, Sydney, Australia, 17-20 July 2012.
Permanent link to cite or share this item: http://hdl.handle.net/10568/24752
Quantitative Microbial Risk Assessment (QMRA) was used to assess health risk of pork meat contaminated by Salmonella spp. in Hanoi, Vietnam. A total 72 pork samples were collected from 4 formal markets in Long Bien district, Hanoi. Salmonella spp. was analyzed by the MPN method. A survey with 210 households was conducted to determine the consumption of pork and examine cooking and eating habit using self-administered structured questionnaires. The health risk assessment was done for 4 scenarios of cross-contamination of Salmonella spp. from raw meat to cooked food through hands, knife, cutting board and full cross-contamination. Results showed that Salmonella spp. was detected in 25% of pork samples (18/72). Concentration of Salmonella spp. varied from 100 to 27,500 per 25 grams of pork (mean: 673 per 25 grams). Average amount of pork consumption was 86.1 grams/person/day and pork meat was eaten 219 day/per person/year. Infection risk of Salmonella spp. was from 2.1×10-4 to 4.9×10-4 by single exposure (per consumption). The annual risk was from 4.3×10-2 to 9.5×10-2. Although this study considered only one stage of consumption within the “farm to table” chain, the findings showed this stage is critical and represents health risk for consumers. Appropriate practices for preparation and consumption of pork meat at the household level needs to me targeted as risk management measures.