Medical staff are closely monitoring the health status of all affected workers. Most patients, including 30 individuals, are in the emergency department, and ten are in the tropical diseases department. One severe case required intensive medical intervention, leading the on-duty team to transfer the patient to the intensive care and anti-poisoning department for dialysis, as well as respiratory and circulatory support.
Around 10h on the same day, a large number of workers at the Scavi Hue Textile Joint Stock Company factory, located in Phong Dien Industrial Park, Phong Dien town, simultaneously began showing unusual health symptoms. The company immediately arranged transport to move all individuals experiencing abdominal pain and nausea to the nearest medical facility.
Local authorities are coordinating with specialized units to clarify the cause of this mass medical incident. The company's logistics department has sent all food samples for microbiological and toxin testing. The company stated that its internal kitchen procedures involve retaining daily food samples for 72 hours to facilitate unannounced inspections should an incident occur.
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Workers receiving treatment at Hue Central Hospital. *Photo: Van An*.
Recently, the country has continuously recorded many large-scale food poisoning incidents at collective dining facilities in schools and industrial parks, leading to hundreds of people being hospitalized simultaneously for emergency treatment.
The Ministry of Health identifies the main causes as originating from lax control over raw material input, food preservation processes failing to maintain standard temperatures in hot weather conditions, and cross-contamination during processing.
Pathogen sample test results from recent incidents frequently reveal the presence of dangerous bacterial strains such as Salmonella, E. coli, or Staphylococcus aureus.
In response to this situation, the Food Safety Department issued an urgent directive requiring localities to tighten licensing and increase unannounced inspections of industrial meal providers and large-scale catering establishments.
The regulatory agency also mandated that units strictly adhere to a three-step food inspection process and retain food samples for a minimum of 24 hours to enable timely traceability in the event of a medical incident.
Vo Thanh
