Choosing safe pork during the epidemic season

In the context of the risk of African swine fever outbreaks in some localities, consumers are increasingly concerned about choosing safe pork. From slaughterhouses, supermarkets to every family kitchen, the story of ensuring food hygiene, especially pork, has become a "hot" issue.

Minh Cau Supermarket provides foods, meat and pork products of origin and quarantined by veterinary agencies.

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

In the context of unusual pig deaths appearing sporadically in some localities, proactively choosing safe food sources is a fundamental solution to protect public health.

At the centralized slaughterhouse in Thai Nguyen province, the working atmosphere is even more urgent these days. Mr. Hoang Cong Bang, Director of Huong Nguyen Thinh Joint Stock Company, owner of a slaughterhouse, said: Each pig before being slaughtered is checked for health and has a quarantine stamp from the veterinary agency. After slaughter, the meat is kept in strict cold conditions before being brought to market. This is a mandatory principle to maintain reputation and protect consumers.

Pigs that have passed veterinary quarantine are brought 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 major 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 process, has quarantine stamps and is transported from licensed slaughterhouses. Supermarket staff are also regularly trained on the process of checking and preserving fresh meat. In the context of the epidemic, the Supermarket also added safety criteria such as storage time, storage temperature and hygiene regulations in the sales area.

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

Ms. Chu Thanh Huong, Gia Sang Ward, said: My family now only buys meat at supermarkets or reputable stores. Not only is it clean, the prices are clearly listed, but I also feel secure because it is quarantined and the origin can be traced.

According to the representative of the Food Safety Department, Thai Nguyen Department of Health , implementing the direction of the Provincial People's Committee on strengthening the implementation of measures to prevent and control African swine fever, the Health sector has issued documents directing units to strengthen communication work to factories, agencies, organizations, and schools to strictly manage the origin of food, meat products, and meat right from the beginning.

All pork used in facilities must have a slaughter control stamp, if the source is from outside the province, there must be a new veterinary quarantine. Recently, the Health Department inspected 21 factories and enterprises with collective kitchens in Thai Nguyen province. At the same time, it propagated to people how to choose safe food, recognize sick pigs as well as detect outbreaks of pigs to destroy them according to regulations to avoid spreading the disease widely.

The message "Say no to unquarantined pork - For public health" is gradually becoming the motto of food businesses as well as people.

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