Sixty workers were rushed to Hoc Mon Regional General Hospital after a lunch suspected of causing food poisoning, while 19 students were admitted to Thu Duc Regional General Hospital with symptoms of food allergies, all on 27/11. Half a month prior, 50 workers in Dong Hung Thuan ward were hospitalized after a meal, experiencing nausea, abdominal pain, a rash, and facial itching. The cause of these three incidents is currently unknown.

Earlier in November, 316 people sought medical attention after eating bread sold at Co Bich bakery. In this case, Salmonella bacteria were identified as the cause.

Typically, major food poisoning outbreaks occur during prolonged hot weather, as high temperatures create conditions for bacteria in food to multiply, especially when ingredients are not processed and stored safely. However, at the current year-end period, daily peak temperatures in TP HCM fluctuate between 29-31 degrees C, or sometimes lower, yet food poisoning incidents are still occurring. More seriously, these have all been mass poisoning cases.

Patients admitted to Gia Dinh People's Hospital for treatment after eating "coc" bread from Co Bich bakery, 10/11. Photo: Hospital provided

Explaining the reasons, a representative from the Ho Chi Minh City Food Safety Department stated that even without extreme heat, many food poisoning cases still occur due to a humid environment (rain followed by sun combined with high tides and flooding), inadequate processing and preservation, large quantities of communal meals, the habit of consuming street food, or chemical residues in food. Even in cooler weather, these factors provide favorable conditions for bacteria to develop if food is not thoroughly cooked, left too long at room temperature, handlers do not maintain hand hygiene, cooking utensils are not sanitary, or cross-contamination between raw and cooked food occurs.

Towards the end of the year, the demand for communal dining and ready-to-eat foods increases significantly, ranging from industrial meals to lunchboxes and street food. This creates greater pressure on quality control and food safety. Additionally, the year-end food supply chain is often more complex, making it difficult to control sourcing from multiple suppliers. Some safety steps may be overlooked due to time constraints, increasing the risk of bacterial or chemical contamination.

Food poisoning can also result from chemical agents (toxic chemicals from production or processing), allergies, or natural toxins, which are unrelated to temperature or weather. Furthermore, increased monitoring by authorities leads to more detected food poisoning cases, whereas previous incidents might have been overlooked or not officially reported. "Therefore, an increase in cases does not necessarily reflect a worsening situation but could be due to more thorough reporting", said the representative of the Ho Chi Minh City Food Safety Department.

Experts advise that high-risk foods such as bread, industrial meals, lunchboxes, and street food remain widely consumed. Even a small error in preparation or preservation can cause mass food poisoning. Milder temperatures only slow down food spoilage but do not prevent the growth of bacteria such as Staphylococcus aureus, E.coli, and Salmonella. Consumers and food establishments must strictly adhere to food safety regulations.

Additionally, it is crucial to raise awareness of prevention for self-protection. Raw vegetables and fruits should be soaked and washed thoroughly, and food must be cooked completely, reaching an internal temperature above 70 degrees C, and ideally eaten immediately after cooking. Cooked food needs careful preservation: keep it hot above 60 degrees C or cold below 10 degrees C if stored for over 5 hours. Reheated food must be thoroughly re-cooked and never reused for young children.

Avoid cross-contamination between raw and cooked food, and keep surfaces, utensils, wipes, and refrigerators clean. Food should be carefully covered, and only ingredients from clear sources should be used. Absolutely avoid canned products that are bulging, dented, deformed, rusty, or have an unusual smell or color.

If you discover an unsafe food production or business establishment, report it immediately to the authorities. If symptoms suspected of food poisoning appear, people should go to the nearest medical facility for prompt emergency care and treatment.

Le Phuong