The CGIAR Initiative on One Health has concluded a two-year food safety intervention program across multiple Vietnamese provinces, targeting critical food safety challenges in slaughterhouses and traditional markets, according to cgiar.org. CGIAR describes itself as “the world’s largest global agriculture innovation network” providing “evidence to policy makers, innovation to partners, and new tools to harness the economic, environmental, and nutritional power of agriculture.”
The initiative, which ran from 2022 to 2024, addressed significant food safety concerns identified through earlier research by the International Livestock Research Institute (ILRI). Preliminary studies had revealed alarming levels of Salmonella contamination, with nearly 40% of pork samples from slaughterhouses and over 60% from traditional markets testing positive for the harmful bacterial pathogen.
The approach involved collaboration between research institutes, government agencies, and local authorities in Can Tho, Dong Nai, Hanoi, Thai Nguyen, and Thua Thien Hue provinces. The program focused on implementing practical interventions to improve food safety practices across different stages of meat production and distribution.
In slaughterhouses, the initiative targeted 16 facilities across four provinces. Interventions included providing essential hygiene tools such as stainless-steel floor mats, informative signage, soap, and disinfectants. The team conducted 16 comprehensive training sessions for more than 210 slaughterhouse owners and workers, emphasizing improved slaughtering practices.
A rigorous hygiene practice evaluation program was implemented in Can Tho and Hanoi, assessing workers and owners against nine key hygiene criteria. Preliminary results showed promising outcomes, with Salmonella contamination on pork carcasses decreasing by approximately 15% in intervention groups compared to control groups.
The initiative expanded its reach to 68 markets across five provinces, engaging nearly 500 food vendors. Of these, 399 received specialized training, and 155 were equipped with tools to enhance hygienic food handling practices. The training curriculum focused on three fundamental principles: maintaining clean tools and surfaces, separating raw and cooked foods, and practicing regular hand and tool washing.
Market interventions demonstrated tangible improvements in food safety. Salmonella contamination at targeted markets was reduced by 2-10% compared to control markets. The program also incorporated consumer awareness campaigns to further support food safety education.
Key stakeholders highlighted the initiative’s significance. Nguyen Van Hung from the Department of Animal Health and Livestock Production in Thua Thien Hue praised the enhanced coordination between veterinary and health sectors. ILRI scientist Sinh Dang-Xuan noted the program’s success in motivating vendors to adopt better hygiene practices.
Bui Nghia Vuong from the National Institute of Veterinary Research stressed the importance of multi-sectoral collaboration in addressing complex food safety challenges and expressed hope for continued stakeholder support to scale up these intervention models.
The final meeting on 27 December 2024 in Thua Thien Hue province brought together over 60 participants from state agencies, research institutes, universities, and the private sector to share and celebrate the initiative’s comprehensive results.
Commenting on this article, the nation’s leading Salmonella lawyer said, “This holistic approach to improving food safety shows how targeted interventions and collaborative efforts can significantly reduce health risks in food production and distribution systems. Hats off to CGIAR, its partners, and all those on the ground in slaughterhouses and local markets for their success.”
