Safer foods in Vietnam – measures in slaughterhouses and traditional markets

Foodborne illnesses cause major health problems and economic losses, particularly in low- and middle-income countries. Pork is one of the most common foods in Vietnam, but bacteria that can cause illness are present throughout the entire chain from production to consumption. Poor hygiene, limited access to clean water, and unsuitable work surfaces increase the risk of meat contamination. This dissertation therefore investigated whether simple and cost-effective measures can improve food safety in slaughterhouses and at traditional markets.

Slaughterhouses and traditional markets are particularly critical locations. Slaughter often takes place directly on the floor, with no clear separation between clean and unclean areas. At markets, meat may be placed on cardboard or cloth, while access to clean water, handwashing facilities, and disinfectants is limited. This makes it easy for bacteria to spread between hands, tools, surfaces, and meat. The dissertation evaluated simple and cost-effective measures to improve hygiene among slaughterhouse workers and vendors. The study was conducted in collaboration with local authorities and market managers. Participants received training and practical equipment, such as raised grids to prevent carcasses from lying directly on the ground, easily cleanable sales surfaces, separate containers for raw and cooked meat, and facilities for washing hands and disinfecting equipment. The measures implemented at the markets improved vendors’ knowledge and hygiene practices, and market stalls with better hygiene attracted more customers. At the slaughterhouses as well, training and simple equipment led to greater knowledge and improved hygiene practices. Raised stainless-steel racks made it possible to handle carcasses above the floor, which reduced the risk of bacterial contamination.

Despite these measures, the bacterial count in the meat remained high. Salmonella was detected in about 30 percent of the samples from slaughterhouses and in up to 75 percent of the samples from markets. The results show that training and simple equipment can contribute to better hygiene, but that such efforts are not enough to solve the problem. Improved infrastructure, clearer guidance from authorities, and increased consumer awareness are also needed. The measures must be adapted to local conditions and developed in collaboration with those working in the food supply chain. The results can be used to support future initiatives and policies aimed at ensuring safer food in Vietnam.

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