Microbial contamination and associated risk factors in retailed pork from key value chains in Northern Vietnam

Pork and pork products are important staple food in the diet of Vietnamese consumers. The safety pork, including biological contamination, is a concern to several public authorities value chain actors. This cross-sectional study aimed identify Salmonella total bacterial count (TBC) contamination cut sold different outlets, determine potential factors leading contamination. A 671 samples were collected from retail channels three provinces Northern Vietnam. Hygiene conditions practices at vending premises also observed recorded. Data analysis used descriptive statistics regression analysis. Overall, prevalence retailed was 58.1%. traditional retail, modern services 60.5%, 50.9% 80.5%, respectively. Eighty percent 68% fresh canteen street contaminated with Salmonella. Only small proportion subset (6.2%) tested met standard requirement for TBC Average concentration 6.51 (SD: 0.64), 6.38 (0.65), 6.96 (0.85) LogCFU/g, Transport time, use same tools other types meat, storage temperature, environment hygiene that might affect microbial findings underline high level which requires practical interventions improve behavior retailers.