The Ministry of Health is building rare drug reserve centers across the country.

To prevent botulinum poisoning, the Food Safety Department ( Ministry of Health ) recommends:

1. In production and processing, raw materials that ensure food safety must be used and must comply with hygiene regulations in the production process. In canned food production, strict sterilization must be followed;

2. Only use food products and food ingredients with clear origin and source. Absolutely do not use canned products that are expired, swollen, flattened, deformed, rusted, not intact, or have unusual flavors or colors.

Eat well-cooked food and drink boiled water. Prioritize eating freshly prepared and cooked foods.

Do not pack food tightly and leave it for a long time without freezing. For fermented foods, pack or cover them tightly in the traditional way (such as pickles, bamboo shoots, pickled eggplants...) to ensure they are sour and salty. When the food is no longer sour, it should not be eaten.

3. When symptoms of Botulinum poisoning appear, go immediately to the nearest medical facility for timely diagnosis and treatment.

Source: https://baoquangninh.vn/bo-y-te-dang-xay-dung-cac-trung-tam-du-tru-thuoc-hiem-tren-ca-nuoc-3242174.html