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Food Safety Perceptions and Practices among Smallholder Pork Value Chain Actors in Hung Yen Province, Vietnam

机译:越南兴安省小农猪肉价值链参与者对食品安全的认识和实践

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摘要

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.
机译:猪肉安全是越南重要的公共卫生问题,也是猪肉价值链上许多参与者的共同责任。我们研究了三个地区中精选的猪肉价值链参与者(屠宰场所有者和工人,屠宰场周围的人,猪肉出售者,消费者以及兽医和公共卫生人员)在食品安全,疾病和健康风险方面的知识,看法和做法。在越南兴安省。我们通过问卷,观察清单,关键知情人访谈和焦点小组讨论随机选择了52个猪肉价值链参与者进行调查。大多数屠宰场工人通过“边做边学”而不是从兽医或公共卫生专业人员的培训中获得食品安全的知识和经验。屠宰场工人和猪肉卖主群体对猪病和食源性疾病都有一些准确的认识。但是,人们对风险尤其是对人畜共患病的认识存在误解。此外,虽然工人和卖方经常使用布擦干肉和清洁设备,但他们认为这没有造成肉污染的风险。此外,当卖方穿戴防护设备,例如手套,口罩或帽子时,消费者会意识到卖方可能会隐瞒健康问题,因此消费者避免向他们购买。猪肉的新鲜度以及对卖方和猪肉生产过程的信任,是消费者偏爱的有力指标。但是,猪肉价值链参与者往往更信任自己的个人食品安全实践,而不是整个链中其他参与者的实践。兽医和公共卫生人员强调法规与食品安全实践之间的差距。有关食品安全风险和正确处理的教育和培训是优先事项,同时还进行了综合而深入的努力以改善猪肉价值链参与者之间的食品安全。

著录项

  • 来源
    《Journal of food protection》 |2016年第9期|1490-1497|共8页
  • 作者单位

    Center for Public Health Ecosystem Research and Hanoi School of Public Health, 138 Giang Vo Street, Hanoi 10000, Vietnam;

    Center for Public Health Ecosystem Research and Hanoi School of Public Health, 138 Giang Vo Street, Hanoi 10000, Vietnam,International Livestock Research Institute, 298 Kim Ma Street, Hanoi 10000, Vietnam;

    Veterinary Public Health Center for Asia Pacific, Faculty of Veterinary Medicine, Chiang Mai University, Mae Hia, Muang, Chiang Mai 50100, Thailand;

    Institute of Meat Hygiene and Technology, Freie Universitaet Berlin, 10 Bruemmerstrasse, Berlin 14195, Germany;

    Faculty of Social Science, Behavior and Health Education, Hanoi School of Public Health, 138 Giang Vo Street, Hanoi 10000, Vietnam;

    Center for Public Health Ecosystem Research and Hanoi School of Public Health, 138 Giang Vo Street, Hanoi 10000, Vietnam;

    Center for Public Health Ecosystem Research and Hanoi School of Public Health, 138 Giang Vo Street, Hanoi 10000, Vietnam;

    International Livestock Research Institute, 30709 Naivasha Street, Nairobi 00100, Kenya;

    International Livestock Research Institute, 298 Kim Ma Street, Hanoi 10000, Vietnam;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Food safety; Perception; Pig slaughterhouse; Pork; Practice; Vietnam;

    机译:食品安全;知觉;猪屠宰场;猪肉;实践;越南;

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