How to keep pork safe at slaughterhouses and traditional market stalls in Vietnam

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dc.creatorSinh Dang-Xuan
dc.creatorTrang Le
dc.date2025-05-07
dc.date2025-07-03T05:58:49Z
dc.date2025-07-03T05:58:49Z
dc.date.accessioned2026-06-27T16:45:19Z
dc.descriptionThis video introduces simple and effective hygiene practices to improve pork safety in Vietnam’s pig slaughterhouses and traditional wet markets. At slaughterhouses, three key practices are recommended:<ul> <li>Separate clean and dirty zones</li> <li>Slaughter pigs on elevated surfaces</li> <li>Clean carcasses, hands, and tools regularly</li> </ul> At traditional pork stalls, five practices are recommended: <ul> <li>Keep surfaces clean</li> <li>Ensure proper separation between clean and dirty items</li> <li>Use adequate and appropriate materials</li> <li>Regularly wash tools</li> <li>Practice hand hygiene</li> </ul>
dc.identifierhttps://hdl.handle.net/10568/175459
dc.identifier.urihttp://hdl.handle.net/123456789/132276
dc.languageen
dc.languagevi
dc.publisherInternational Livestock Research Institute
dc.rightsOpen Access
dc.sourceSinh Dang-Xuan and Trang Le. 2025. How to keep pork safe at slaughterhouses and traditional market stalls in Vietnam. Video produced under the CGIAR One Health Initiative and Agroecology and Safe food System Transitions (ASSET) project. Nairobi, Kenya: ILRI.
dc.subjectanimal products
dc.subjectfood safety
dc.subjectswine
dc.titleHow to keep pork safe at slaughterhouses and traditional market stalls in Vietnam
dc.typeVideo

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Instituto Internacional de Investigaciones Pecuarias (ILRI)