Choosing safe pork during the epidemic

Amid concerns about a potential resurgence of African swine fever in some localities, consumers are increasingly interested in choosing safe pork. From slaughterhouses and supermarkets to individual family kitchens, ensuring food hygiene, especially with pork, has become a hot topic.

Minh Cau Supermarket provides various food products, meat, and pork products that are traceable and have been inspected by veterinary authorities.

According to the Ministry of Agriculture , although African swine fever does not spread to humans, the virus can survive for a long time on meat that has not been properly processed. This poses many risks if consumers are careless in choosing and preparing food.

In the context of scattered cases of pig deaths occurring in several localities, proactively choosing safe food sources is a fundamental solution to protect public health.

At the centralized slaughterhouse in Thai Nguyen province, the atmosphere has become even more hectic these days. Mr. Hoang Cong Bang, Director of Huong Nguyen Thinh Joint Stock Company, the owner of a slaughterhouse, said: "Each pig undergoes a health check and receives a quarantine stamp from the veterinary agency before being brought in for slaughter. After slaughter, the meat is stored under strictly cold conditions before being released to the market. This is a mandatory principle to maintain reputation and protect consumers."

Pigs that have passed veterinary inspection are transported to the centralized slaughterhouse of Huong Nguyen Thinh Joint Stock Company in Tan Cuong commune.

At the fresh food counter of Minh Cau Supermarket, one of the largest pork suppliers in Thai Nguyen province, quality control is being tightened.

Ms. Pham Thi Ngoc Ha, Head of Sales Department, Minh Cau Supermarket, shared: "All pork sold here has a clear origin, is raised according to VietGap standards, has quarantine stamps, and is transported from licensed slaughterhouses. Supermarket staff also receive regular training on the inspection and preservation of fresh meat. In the context of the epidemic, the supermarket has also added safety criteria such as storage time, storage temperature, and hygiene regulations for the sales area."

Nowadays, many consumers tend to choose fresh food at supermarkets.

Ms. Chu Thanh Huong from Gia Sang ward said: "My family now only buys meat from supermarkets or reputable stores. Not only is it clean and the prices are clearly displayed, but I also feel secure because it is inspected and its origin can be traced."

According to a representative from the Food Safety Department of the Thai Nguyen Department of Health , in implementing the directives of the Provincial People's Committee on strengthening measures to prevent and control African swine fever, the health sector has issued directives to units to strengthen communication efforts with factories, enterprises, agencies, organizations, and schools to strictly manage the origin of food, meat products, and meat right from the input stage.

All pork used in facilities must bear a slaughter control mark; if sourced from outside the province, it must have veterinary quarantine certification. Recently, the Health Department inspected 21 factories and enterprises with collective kitchens in Thai Nguyen province. Simultaneously, they educated the public on how to choose safe food, identify sick pigs, and detect outbreaks of swine disease for proper disposal to prevent widespread transmission.

The message "Say no to uninspected pork - For public health" is gradually becoming the guiding principle for food businesses and the general public alike.

Source: https://baothainguyen.vn/xa-hoi/202507/lua-chon-thit-lon-an-toan-trong-mua-dich-b3733d0/