A case of hospitalization following a meal containing fermented fish has been recorded.

The Ministry of Health has requested that Da Nang's health authorities focus resources on providing intensive treatment for patients hospitalized in critical condition after consuming fermented fish.

The Food Safety Department ( Ministry of Health ) announced that on February 14th, it received information about a patient being hospitalized after eating a meal containing fermented fish in Hamlet 3, Phuoc Chanh Commune, Da Nang City.

The patient was admitted with severe symptoms such as blurred vision, bilateral dilated pupils unresponsive to light, epigastric pain, and nausea, and received intensive treatment at the Northern Quang Nam Regional General Hospital, suspected of Clostridium botulinum poisoning.

The Food Safety Administration recommends prioritizing the consumption of freshly prepared and freshly cooked foods.

PHOTO: FOOD SAFETY ADMINISTRATION

The Food Safety Department requested the Da Nang City Department of Health to direct the Northern Quang Nam Regional General Hospital to focus resources on intensive treatment for the patient, ensuring that their life is not affected. If necessary, they should coordinate with other hospitals for consultations and seek assistance from higher-level hospitals to receive timely support.

The Phước Chánh Commune Health Station is directed to continue proactively monitoring the health of those who ate the same meals and food as the patient. Upon detecting anyone with suspected symptoms of food poisoning, resources and equipment must be readily available to provide timely treatment and emergency care.

Strengthen the dissemination and education of food safety knowledge and measures to prevent food poisoning caused by Clostridium Botulinum bacteria to the community; pay particular attention to guiding safe processing and preservation methods for traditional foods or foods according to local customs, in order to raise awareness and change unsafe food hygiene habits in the selection, processing, preservation and use of food. Practice eating cooked food and drinking boiled water.

Prioritize eating freshly prepared and cooked foods. Avoid self-packaging food and storing it for extended periods without freezing. For traditionally fermented foods (such as pickled cucumbers, bamboo shoots, and eggplant), ensure they remain sour and salty. Do not eat food that has lost its sourness.

The Food Safety Administration has warned that even small amounts of botulinum toxin from the bacterium Clostridium botulinum can cause severe poisoning: muscle paralysis, respiratory failure, and are life-threatening.

Source: https://thanhnien.vn/ghi-nhan-truong-hop-nhap-vien-sau-bua-an-co-mon-ca-u-chua-185260215065137715.htm