Food safety concerns from traditional markets

Traditional markets play an essential role in people's lives, especially in rural areas and industrial zones. With the advantages of proximity, convenience and reasonable prices, this is a familiar shopping place for many consumers. However, behind the hustle and bustle, there are many potential risks of food safety, especially in small, spontaneous markets.

Ready-to-eat food is sold everywhere and is out of control.

In recent years, the habit of using processed food at the market has become more and more popular, especially among workers who have little time to cook. However, it is worrying that most of the shops selling processed food at the market do not ensure hygiene conditions, posing a risk of food poisoning.

Traders at the flea market in Ong Hao village, Nguyen Van Linh commune process and display cooked food right next to raw food.

Observations at the makeshift market in Ong Hao village, Nguyen Van Linh commune, reveal that many stalls sell raw meat, sausages, roast duck, pickled vegetables, etc., directly on tables without any shelter or display cases. Cooked and raw food are mixed together, with wastewater overflowing and flies swarming everywhere. Some vendors wear masks but do not use gloves when preparing food, and the processing equipment is rudimentary and unsanitary. Waste and wastewater are not collected and treated properly, further increasing the risk of pollution.

Cooked food is sold at the Ong Hao village market but is not covered.

Cooked food is displayed right next to fresh food stalls, posing a potential food safety risk.

Many consumers are still quite lax in their food choices. Ms. Tran Thi Thanh Nga, a worker in Nguyen Van Linh commune, shared: "After work, I go to the market to buy food for convenience. On many days when I'm tired, I just buy ready-made food to eat, even though I don't know the origin, but I'm used to it and just buy it."

According to statistics, Hung Yen province currently has about 320 markets, most of which are small or temporary markets that do not meet the requirements for food safety and hygiene. Some large markets have clearly defined food zones, but many others have not received adequate investment, posing potential risks to food safety...

Stricter inspections and improved public awareness are needed.

In reality, most food businesses in the market do not have food safety certificates, are not registered for business and have not been trained in food safety. Meanwhile, consumers still maintain the mentality of "it's okay if you're used to it", choosing food mainly based on senses, ignoring factors such as origin, storage conditions, expiry date, etc.

Roast duck and skewers are sold right next to the road, uncovered (Photo taken in Hoang Hoa Tham commune)

Ms. Nguyen Thi Thuy, from Pho Hien ward, shared: "My house is near the market, so I still buy food there every day. Ready-made food is convenient and cheap. I know it's not as clean as supermarket food, but I'm used to it, so I still eat it."

More worryingly, on hot days, food that is not properly preserved can easily spoil, become contaminated, and cause acute food poisoning. While sellers are not yet aware of their responsibility to public health, consumers are easily distracted and ignore warnings about safe food consumption.   In addition, the management force at the local level is insufficient, food safety and hygiene inspections are not carried out regularly, and there is a lack of strong penalties for violations.

To improve the food safety situation in traditional markets, there needs to be drastic intervention from many sides. First of all, the authorities need to step up propaganda, raise awareness of sellers and buyers about the harmful effects of dirty food. In addition, strengthen inspection, check, strictly handle cases of food safety violations, require small traders to sign a commitment not to trade in food of unknown origin.

Localities need to soon deploy a food safety market model with synchronous infrastructure, clear zoning, separate processing areas, clean water, and reasonable waste and wastewater treatment systems. At the same time, encourage people to prioritize choosing food with clear and controlled origins, and limit the use of unsanitary food, even though it is convenient.

Protecting public health begins with every daily meal. To achieve this, in addition to the involvement of authorities, consumers first need to change their perceptions, increase their vigilance, and say "no" to unsafe food.

Duong Mien - Huong Giang

Source: https://baohungyen.vn/noi-lo-mat-an-toan-thuc-pham-tu-cac-cho-dan-sinh-3182413.html