Biological contamination of pork Salmonella was found in all retail types leads to high-risk for consumers in Vietnam.
• Strengthened hygiene practices in traditional markets is important to improve pork safety.
• Incentive and simple interventions developed by the SafePORK project can improve food safety in slaughterhouses and traditional pork retail and are scalable.
• Consumers expressed a high demand for pork sold by more hygienic shops and are ready to pay a premium.
• Alternative solutions to replace antimicrobials in pig fattening showed promising results from a pilot supporting the government’s roadmap towards prudent use of antimicrobials and reducing antimicrobial resistance in livestock