Pork sales in Singapore take a hit

Many play it safe for fear of H1N1 but experts say that eating pork, even from pigs with the virus, is safe
Jessica Lim, Straits Times 5 Sep 09;

DESPITE assurances that it is safe to eat, sales of fresh pork took a hit yesterday.

The degree to which they fell varied - some suppliers said it was by as much as 35 per cent, while others said it was much smaller.

At wet markets, especially, it was clear that buyers were staying away, a reaction to news yesterday that the Influenza A (H1N1) virus was detected in some imported pigs from Indonesia's Pulau Bulan, Singapore's sole source of live pigs.

Soon Hin Food Trading, which distributes meat from 350 live pigs to wet markets daily, said sales fell by 30 per cent.

The owner of the business, Mr Liew Woon Lui, 38, said a third of his customers have told him they do not want deliveries today. 'They said they would just sell the leftover pork from the day before.'

Another supplier, who distributes meat from 50 live pigs daily, said his sales fell by 35 per cent.

The company's business operations manager, who did not want to be named, said: 'People are shunning pork, even though there is nothing to be scared of.'

He expects the sales slump to last at least a month.

The situation varied at several markets visited by The Straits Times yesterday.

At the Ghim Moh market, pork sellers were still waiting for stocks to clear at 12.30pm.

'Usually, we are sold out by now,' said Mr Lim Choon Hee.

The 52-year-old said his sales were down 30 per cent, and added that he fears the worst is yet to come.

At other markets in Chinatown and Toa Payoh, the situation seemed slightly better.

'We've seen just a small drop today,' said Mr Poon Tai Sam, who runs a stall at the Smith Street wet market.

'It's still too early to tell,' he added.

Things were more stable at supermarkets.

NTUC FairPrice said there was no change in demand for pork from Indonesia, though it added that it was too early to predict what would happen.

The chain, Singapore's largest, also went back on an earlier decision to stop supplies from Pulau Bulan.

It said yesterday that it would continue to offer fresh pork from the island as long as there is demand.

The Sheng Siong chain, which has 22 outlets, will do the same, as will Giant Hypermarket, which has eight outlets.

Meanwhile, the Agri-Food and Veterinary Authority reiterated in a statement yesterday that the pork available here is safe to eat as only healthy pigs are imported into Singapore.

It added: 'The H1N1 virus is not transmitted through the handling and consumption of pork and pork products, including ham, bacon, sausages and canned pork.'

Experts elsewhere have also consistently said that eating pork, even from pigs with H1N1, is safe.

The virus is not found in the meat or bloodsteam of infected pigs, but only in respiratory secretions.

Besides, they added, cooking the meat to an internal temperature of 70 deg C kills all bacteria and viruses.

Try telling that to consumers.

Several who spoke to The Straits Times said they are not taking any chances, assurances or not.

'H1N1 in pork is still very new. I will stop eating it until more is known,' said mother-of-three Stella Lim, 47.

'It is up to us consumers to decide how convinced we are, and I am definitely not convinced.'


It's safe to eat pork, say experts

# Can I catch H1N1 from eating pork?

There have been no cases of a person getting the disease from eating pork. The H1N1 virus is not found in either the bloodstream or meat of the pig, and is restricted to respiratory secretions.

In accordance with international guidelines, pork should be well cooked (to an internal temperature of 70 deg C). This kills bacteria and viruses commonly found in pigs, but which are not normally tested for. But pork does not contain the H1N1 virus.

Dr Alex Thiermann, special adviser to the Director-General of the World Organisation for Animal Health

# Who is at risk from catching H1N1 from pigs?

It is common for pig communities to have influenza, although this virus may be a relatively new strain. People in contact with infected live pigs such as farmers and transportation workers are at risk, and surveillance should be stepped up. If the pig is dead, however, it is unlikely to transmit the virus.

Dr Martin Hibberd of the Genome Institute in Singapore, an infectious diseases expert

# Why is H1N1 surfacing in pigs now, and should these infected pigs be put down as a safety precaution?

Cases are being detected because countries are stepping up tests for H1N1. The international recommended protocol is that any sick pig should be quarantined.

The animals are able to recover within a few days, after which the quarantine can be lifted and the pigs can be sold on the market.

Dr Thiermann

Sales of pork drop after H1N1 virus found in imports of live pigs
Ting Kheng Siong/Hoe Yeen Nie, Channel NewsAsia 4 Sep 09;

SINGAPORE : Sales of pork have dropped by as much as 40 per cent, a day after it was reported that some live pigs infected with the H1N1 flu virus were imported into Singapore.

Despite assurance from authorities that there is no risk of catching the virus from eating pork, consumers are playing it safe.

Pork sellers normally see brisk business this time of the year. The seventh lunar month is celebrated by many Chinese, and pork is usually offered to the hungry ghosts.

But on Friday, some consumers were giving fresh pork a miss. Neither were they taking any chances with Australian chilled pork.

Tan Hoo Leong, pork seller, said: "Usually by this time of the day, most of us would have sold everything. But today, there is still some left. Business has gone down 30, 40 per cent."

All this caution came after the Agri-Food and Veterinary Authority (AVA) found the H1N1 virus in live pigs from Indonesia. The AVA said infected pork, if cooked properly, is safe to eat. But that is not enough to soothe the concerns of consumers.

Many shoppers are ditching pork, and opting for chicken and fish.

At one supermarket chain, sales of pork have dropped by about 25 per cent. 90 per cent of its supply comes from Indonesia, and the store said it will be a couple of months before consumer confidence picks up again.

But some restaurants said they have not been affected yet.

Edison Ho, managing director, Pin Si Kitchen, said: "Some customers will ask where our pork is from. Our manager will explain that we get our supplies from China."

This restaurant also caters for banquets marking the seventh lunar month, where roast suckling pig is often served. But it said it will substitute the pork with another meat, if customers ask for it. - CNA/ms