A costly lesson and a solution.

Mass food poisoning: A costly lesson and a solution.

Numerous cases of mass food poisoning that have occurred recently highlight the significant shortcomings in food quality control and processing.

What caused this?

Poor quality food is one of the main causes of unpredictable harm. Not only can acute poisoning be fatal, but exposure to harmful substances below the safe threshold can, over time, cause unforeseen diseases such as cancer, unexplained functional disorders, infertility, and even birth defects.

Numerous cases of mass food poisoning that have occurred recently highlight the significant shortcomings in food quality control and processing.

2024 marks 12 years since the Food Safety Law was enacted and put into effect, alongside Decree 15 and circulars from various ministries and agencies involved in food management.

However, food poisoning incidents still occur and cause concern, especially in densely populated industrial areas. Providing meals for schools remains problematic. Even at banquets in both urban and rural areas, there are still lingering worries about food poisoning.

Food safety issues have many causes, such as overlapping in state management; irresponsibility and lack of oversight at the local level; and the use of unauthorized growth hormones and stimulants by livestock farmers and crop growers.

Businesses and processors are driven by profit, and ultimately, consumers are careless (although that is very difficult to pinpoint). Recently, the country has experienced a series of mass food poisoning incidents affecting hundreds of people, many of which involved communal kitchens for students, workers, and factory workers.

The "culprits" behind food poisoning incidents are primarily bacteria such as Salmonella and E. coli, histamine, and microorganisms like Bacillus cereus found in food.

Following the recent food poisoning incident involving hundreds of students in Lao Cai , the National Institute for Food Safety and Hygiene Testing found that four dishes served at the dinner on October 8th – cucumber salad, betel leaf rolls, stir-fried chicken, and water spinach soup – tested positive for Salmonella bacteria.

For example, 150 workers at Sunrese Apparel Vietnam Co., Ltd. ( Phu Tho province ) had to be hospitalized after lunch due to high levels of histamine in the braised mackerel dish served during the meal.

Most recently, a mass food poisoning incident occurred at Shinsung Vina Co., Ltd. after a celebratory meal on October 20th, resulting in 91 people being hospitalized. Tests on samples revealed the cause of the poisoning was E. coli and Staphylococcus aureus bacteria.

Address the root of the problem.

It is known that currently, three sectors—Health, Industry and Trade , and Agriculture and Rural Development—are involved in managing the food sector, with each ministry/sector responsible for certain products.

Therefore, there is overlap and intertwining between different product groups, and when incidents occur, responsibility is unclear, leading to ineffective management. Thus, to ensure food safety, a "chain" needs to be built; unsafe practices leading to food poisoning have already formed a "chain," so to address the root of this problem, comprehensive measures are needed.

Although food safety management has been decentralized to the local level of wards and communes, many mass food poisoning incidents involving hundreds of people only reveal shortcomings in inspection and management when they occur. Some establishments operate without business licenses, and their activities are only exposed after causing large-scale food poisoning incidents.

The Ministry of Health itself, through inspections, has pointed out that many businesses are currently not complying with regulations on ensuring food hygiene and safety.

Some establishments are not registered, do not have food safety certificates, do not have certificates confirming food safety training, and do not conduct regular health check-ups for those involved in production and processing...

Furthermore, some establishments did not implement the three-step food inspection process and retain food samples as required; they were also unable to provide contracts and documents related to the origin of food ingredients.

Some for-profit establishments may use low-quality or uncertified ingredients. This leads to a high risk of poisoning as harmful substances in food go undetected.

Furthermore, failure to adhere to hygiene procedures in food processing, storage, and transportation is a major risk factor. Improper handwashing, unclean kitchen utensils, or undercooked food can create conditions for bacteria to thrive.

Many consumers and food processors still lack understanding of the risks of food poisoning. This leads to carelessness in the selection and preparation of food.

To elaborate on the reasons, according to food expert Nguyen Duy Thinh, the hands of the food processor are very important.

The principle before preparing food is to wash hands with soap; utensils must be thoroughly cleaned and kept in a cabinet to prevent cockroaches and microorganisms from entering; cooked and raw food must be kept separate.

In particular, trash cans and toilets must be kept far away from food preparation areas. Failure to comply will allow flies and gnats from trash cans and toilets to land on cooked food, carrying E. coli bacteria.

Either the food processor did not wash their hands after using the restroom, or washed their hands improperly, transferring E. coli bacteria into the food.

Similarly, Staphylococcus aureus bacteria often contaminate food when processing and storage are not hygienic. Salmonella bacteria also commonly spread when hands are not washed before eating or improperly after using the toilet.

To reduce mass food poisoning incidents, experts suggest that government agencies need to strengthen food safety inspections and supervision.

Authorities need to strengthen regular inspections at food production, processing, and supply facilities. Strictly penalizing establishments that violate food safety and hygiene regulations will help raise awareness and compliance among businesses.

Establishments need to select ingredients from reputable suppliers with food safety certifications. Food traceability is crucial to ensuring quality and minimizing risks.

Organize food safety training courses for staff at restaurants and communal kitchens. A thorough understanding of food storage, processing, and cooking procedures will help reduce the risk of bacterial contamination.

Applying advanced technologies in food preservation and processing helps extend shelf life and prevent the growth of harmful bacteria. Temperature control systems and the use of safe packaging are effective solutions.

Information about food poisoning incidents needs to be disseminated promptly to warn consumers. In addition, communication campaigns should focus on guiding people on how to select, store, and prepare food safely.

Mass food poisoning is an alarming problem that requires decisive action from authorities, businesses, and the awareness of each individual.

Implementing comprehensive preventive measures will not only help reduce the risk of food poisoning but also improve the quality of food services and ensure public health and safety.

According to statistics from the Ministry of Health, in the first nine months of 2024, there were 111 cases of food poisoning nationwide, with the number of people affected by food poisoning more than doubling.

Source: https://baodautu.vn/ngo-doc-thuc-pham-tap-the-bai-hoc-dat-gia-va-huong-giai-quyet-d229707.html