Pork meat sold in Vietnam has been found by researchers to commonly carry bacteria that could cause disease—but they also found that the risk of that meat sickening people is largely reduced due to the Vietnamese habit of buying very fresh meat and cooking it shortly thereafter. The research results indicate ways that the safety of pork meat can be even further improved in this fast-growing and -evolving market. The bottom line is that ensuring safe pork consumption in Vietnam is very important—and very doable.
The experiences of developed countries, which now have relatively safe food, is that command-and-control approaches to food safety, which rely mainly on inspection and punishment, are less effective than approaches in which stakeholders are empowered and encouraged to self-regulate, motivated by the realisation that this is more profitable in the long term.
Nagaland launches a comprehensive state pig-breeding policy, the first of its kind in India, developed through participatory and consultative processes.
The Feed the Future Innovation Lab for Livestock Systems, led by the University of Florida, is currently organizing a number of stakeholder consultation meetings to identify high-priority needs in the six countries it will cover (Burkina Faso, Cambodia, Ethiopia, Mali, Nepal, Rwanda). ILRI is a close partner in this new initiative and it helped organize the Ethiopia consultation meeting in Feb 2016.
On the occasion of Vietnamese lunar New Year 2015, we wish you a New Year of the Goat good health, prosperity and happiness.—Hung Nguyen and the rest of the staff in the Hanoi office of the International Livestock Research Institute (ILRI)
In this short film (1:17 mins), Hung Nguyen, a food safety scientist with ILRI in Vietnam, reflects on a recent discussion at a regional workshop on livestock and One Health that identified research priorities in Southeast Asia for the next 40 years.