The Gia Lai Provincial General Hospital conducted the tests on these patient samples, with the results announced by the Department of Health on 28/5. This confirmation marks a significant step in identifying the cause of the widespread foodborne illness.

Following this initial finding, the health sector is continuing to coordinate with relevant units. Their collaborative efforts aim to thoroughly evaluate and compare the test results from patient samples, food samples, and epidemiological information to definitively determine the precise origin and cause of the poisoning incident.

The incident began on the afternoon of 22/5, when a local company ordered a large quantity of bread from Lam Huyen's bread production and business facility. The order was intended for employees working overtime. It comprised 28 assorted banh mi, which included fillings such as pork sausage, pork skin sausage, braised pork belly, pate, fresh egg butter sauce, pickled vegetables, and cilantro. Additionally, 18 plain banh mi were part of the order.

Patients suffering from poisoning after eating bread are receiving treatment at Gia Lai Central General Hospital. *Tran Hoa*.

By late that same day, 15 individuals reported experiencing severe symptoms, including abdominal pain, frequent acute diarrhea, vomiting, nausea, and fever. Among those affected, 12 sought immediate hospital treatment, while three individuals opted for self-treatment at home.

The owner of the Lam Huyen bread facility reported selling approximately 200 assorted banh mi on 22/5. Notably, the owner herself was among those who became ill after consuming the bread. Following the outbreak, authorities conducted an inspection of Lam Huyen's facility and temporarily suspended its operations. This measure allowed the owner to focus on treatment and support for the affected patients.

During their inspection, the Food Safety and Hygiene Sub-department meticulously documented the ingredients used at the facility for its bread sales. These included: bread rolls, char siu pork, pork skin sausage, pork ear sausage, pork sausage, pate, fresh egg butter sauce, pickled vegetables, cucumbers, and soy sauce.

As of 28/5, the health sector provided an update on the patient situation. A total of 33 patients had been discharged from medical facilities, while 73 cases continued to receive ongoing treatment and monitoring across various healthcare centers in the province.

The Department of Health has confirmed that the health status of the patients currently under care is stable. No severe developments have been recorded, and there have been no new admissions related to the incident. Authorities anticipate that more patients will meet the criteria for discharge in the coming period.

The provincial health sector maintains continuous epidemiological surveillance, actively reviewing all cases linked to the suspected food poisoning incident. Concurrently, medical facilities have been instructed to uphold constant emergency readiness, ensuring they are prepared to receive and treat any new patients who may arise.

Regarding the Lam Huyen bread facility, authorities are currently compiling all relevant documents and records. This comprehensive review will inform the decision-making process for considering administrative violations, which will be pursued once the official food sample test results become available.