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From slaughterhouses to markets: making pork safer in Vietnam
Summary by International Livestock Research Institute
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From slaughterhouses to markets: making pork safer in Vietnam
Early each morning at Kim Lan market in Hanoi, Dao Thi Duyen prepares her pork stall for the day. She cleans her cutting board, separates knives used for raw meat, and places fresh pork neatly on trays. These simple steps may seem routine — but they help reduce a risk that affects millions of Vietnamese consumers each year: bacteria contamination in fresh pork. Just a few years ago, these practices were not a regular habit for Duyen. “I have be…
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