Food safety risks identified in specific pork organs

Medical and food safety perspectives highlight four specific parts of pork that pose significant health risks due to high concentrations of bacteria, parasites, and accumulated toxins. Despite their popularity in Vietnamese cuisine, these organs are considered the least hygienic.

Pigs' lungs are identified as a primary concern because their porous alveolar structure makes it extremely difficult to remove dirt, fine dust, and bacteria. Additionally, if the animal has been fed growth stimulants or chemicals, approximately 60% of residual toxins can accumulate in the lungs.

The large intestine is also flagged as high-risk. As the final section of the digestive tract responsible for transporting waste, it serves as a habitat for billions of intestinal bacteria, including E. coli and Salmonella.