Dr. Fred Unger, project leader SafePORK (project of market-based methods to improve pork safety in Vietnam), chief representative of ILRI (International Livestock Research Institute) in Southeast Asia Recent studies show clear evidence of microbiological contamination in pork, chicken and beef.
In Vietnam, when it comes to food safety, the public is very concerned about chemical contamination in food. However, current information on food safety often focuses on reflecting negative messages, instead of providing scientific evidence to help consumers protect themselves and their families from unhealthy foods. safe.
Assoc. Dr. Nguyen Thi Duong Nga (Vietnam Academy of Agriculture) cited data based on 553 observations of pork value chains in the Northern provinces, 92% of respondents believe that unsafe pork can be detected through observed with the naked eye; 41% of respondents think that pork is cooked well. Not only that, 37% of respondents believe that the responsibility for ensuring food safety lies with the Government. 10% of people in the survey still use the same cutting board for all foods.
“These are all risks leading to unsanitary and food safety. Many people may not know that microorganisms still release toxins, affecting human health, even when boiled.” , Ms. Nga emphasized.
That is why, Dr. Pham Duc Phuc, Deputy Director of the Center for Research on Public Health and Ecosystems (CENPHER), University of Public Health commented: “There is a need for a solution to connect researchers and media, The press aims to support and promote the communication of food safety risks more effectively, meeting the information needs of the public.
Food safety issues are of great concern to many people in Vietnam. Illustrations
Enhance scientific orientation and responsibility
According to MSc Dong Manh Hung, Head of the Editorial Secretariat of Voice of Vietnam, in some cases the media and press do not measure and measure the dose of information. When people turn on the radio, read newspapers, and watch the internet, they see “dirty meat”, making them understand that every pork and chicken sold at the local market is dirty.
Too much information about discovered cases, about the harmful effects of “dirty meat” also makes consumers feel stuck, not knowing the difference, choosing safe food.
Therefore, it is necessary to have a solution to connect researchers and media agencies, in order to support and promote food safety risk communication more effectively, to meet the information needs of the public. It is necessary to enhance the scientific orientation and responsibility in communication activities on food safety. The process of communication and press must listen to feedback and make timely adjustments to orient new media to bring the best effect.
“The message must clearly show the journalist’s view on food safety. It is important to inform about the cases, but propaganda about the causes and new solutions is necessary. The message must be highly educational so that the public can see the seriousness, but it cannot affect the eyes and ears so that the public has a feeling of fear”, Mr. Hung recommended.