The number of people poisoned after eating Phuong bread increased to 141, including 34 foreigners.

Updated date: 09/14/2023 17:29:55

On the afternoon of September 14, the leader of the Quang Nam Department of Health confirmed that the number of patients with food poisoning after eating Phuong bread in Hoi An has increased to 141 people, including 34 foreigners.

Number of food poisoning patients after eating bread increased to 141 people

Accordingly, the total number of people poisoned as of September 14 is 141 (recorded from hospitals and treatment facilities inside and outside the province). In addition, information was recorded from a number of other residents and tourists via phone.

The poisoned patients are currently being treated at medical facilities in Quang Nam province and Da Nang city. Samples of goods and bread have been sent to the Pasteur Institute in Nha Trang for testing. Results are expected to be available in 7 to 10 days.

Previously, 31 people were poisoned after eating Phuong bread (No. 2B, Phan Chu Trinh Street, Minh An Ward, Hoi An City), from 8am to 8pm on September 11. The first person was poisoned at 11am the same day. The time from eating to the appearance of symptoms was at least 2 hours, at most 16 hours.

By the afternoon of September 12, Hoi An City Medical Center inspected and requested the bakery to keep related food samples and seal and preserve the samples according to regulations to send to the Quang Nam Province Food Safety and Hygiene Department for testing to determine the cause of food poisoning.

This business has temporarily stopped operating.

According to the survey, most patients had symptoms of high fever, vomiting, abdominal pain, frequent and prolonged diarrhea. Hoi An City also requested this facility to stop operating on September 13.

According to an inspection by the Food Safety and Hygiene Department (Quang Nam Province Department of Health), on September 11, Phuong Bakery sold 1,920 loaves of bread. On September 12, this establishment sold 1,700 loaves.

Initial inspection results show that the preparation area is not hygienic, and there is no distinction between the area for storing ingredients and food, the preparation and processing area, and other areas. The restaurant does not keep bread and fresh egg sauce in the number of dishes in 1 day.

This facility does not have sanitary equipment for collecting and containing garbage and waste (trash bins in the processing area do not have lids). The processing and preparation equipment is not sanitary (meat grinder).

According to NGUYEN CUONG (SGGP)

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