Oversight lapses blamed for contaminated pork in Ho Chi Minh City

A veterinary officer from the municipal Department of Agriculture and Environment noted that pork from large, enterprise-run integrated chains is generally safe.

By contrast, meat from small slaughterhouses, often transported manually on motorbikes without proper hygiene, remains a key source of contamination.

Nguyen Huu Hoai Phu, deputy director of the department, reported that the city’s pig herd stands at just over 70,000, most of which are raised by large cooperatives and companies, while small-scale farmers account for around 20,000–30,000 pigs.

Phu identified two main risks: substandard feed used by small farms, and pork slaughtered outside and transported into the city.

Even when production protocols are followed, weak cold-chain storage and transport, especially during distribution to supermarkets and traditional markets, may elevate bacterial contamination risks, he added.

Pham Khanh Phong Lan, head of the municipal Food Safety Management Board, pointed out the most vulnerable stage: meat distribution between wholesale and traditional markets.

While pigs carry traceability data, once meat is cut into small portions, control becomes almost impossible.

“At present, we cannot fully manage this stage,” she said.

Currently, three main types of pork are available: fresh pork, chilled pork, and frozen pork, each differing in price and quality.

Fresh pork—also known as ‘hot’ pork—accounts for nearly 95 percent of the market.

It is sold immediately after slaughter without any cooling process, which exposes it to higher hygiene risks than chilled and frozen pork.

The city’s Veterinary Sub-Department said it is collaborating with nearby provinces to extend standardized procedures from slaughterhouses to retail points, but this effort currently covers only 70–80 percent of the city’s daily requirement of roughly 10,000 pigs.

The shortfall is made up by uncontrolled pork from other regions—often referred to as ‘smuggled pork’—which poses the greatest food safety risk.

Speaking with Tuoi Tre (Youth) newspaper, an executive from a farm-to-table food company emphasized that ensuring safe pork necessitates comprehensive management across the entire supply chain from breeding, feed to vaccination, slaughter, transport, and storage.

He further noted that the safest pork available today comes from companies that invest in professional farms, modern technology, and advanced slaughter systems.