A4NH / Agri-Health / AHH / Article / Food Safety / Southeast Asia / Vietnam

ACIAR newsletter highlights ILRI project on risk assessment for improved food safety in Vietnam

Butchers of Hmong black pig meat in Northwest Vietnam

Hmong butchers selling pig meat from the indigenous Hmong black pig, recognizable from its thick layer of fat below the skin, Bac Ha, Lao Cai Province, Vietnam (photo credit: ILRI/Jo Cadilhon).

The July 2014 issue of Partners Magazine, the flagship publication of the Australian Centre for International Agricultural Research (ACIAR), features an article on an ACIAR-funded project led by the International Livestock Research Institute (ILRI) that uses a risk assessment approach towards improving the safety of pig and pork value chains in Vietnam.

Hung Nguyen-Viet, an ILRI scientist and deputy director of the Center for Public Health and Ecosystem Research (CENPHER) at the Hanoi School of Public Health, is playing a lead role in the project which is working to strengthen local capacity on risk assessment for effective management of food safety along the entire value chain.

Read the article Food safety from farm to fork

Read more about CENPHER in their new report, CENPHER five year report 2009–2014: From a research project to a research center

This article was originally written by Tezira Lore in the AgHealth blog.

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