On January 8, authorities in Hai Phong uncovered a major food safety violation involving 130 tons of pork testing positive for African Swine Fever (ASF) at a canning facility. Approximately 2 tons had already been processed into canned meat and pate. All confiscated materials were destroyed, and those involved face criminal charges.
Potential health hazards Although the ASF virus does not directly infect humans, medical experts warn that meat from infected animals poses significant risks:
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Heat-resistant Toxins: Toxins such as histamine or endotoxins produced in tainted meat are not fully neutralized at 100°C. These can lead to acute poisoning or long-term gastrointestinal damage.
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Secondary Infections: Infected livestock often suffer from weakened immunity, becoming breeding grounds for dangerous bacteria like Streptococcus suis, Salmonella, and E. coli. These pathogens can trigger meningitis, sepsis, and multi-organ failure.
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Parasites: There is a high risk of contracting trichinella or tapeworms from substandard meat sources.
Consumer safety recommendations To ensure safety, the public is advised to follow these food selection guidelines:
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Traceability: Only purchase meat from reputable suppliers with clear quarantine certification.
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Identifying Fresh Meat: High-quality pork should have a natural pink hue, good elasticity, no abnormal odor, and no hemorrhagic spots on the skin.
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Safe Preparation: Always cook meat thoroughly; use separate utensils (knives, cutting boards) for raw and cooked foods to prevent cross-contamination. Avoid consuming raw or undercooked dishes and products of unknown origin.
Source: https://vnexpress.net/hiem-hoa-tu-thit-hop-pate-lam-bang-lon-nhiem-ta-chau-phi-5003171.html