According to the Ho Chi Minh City Department of Food Safety, foods at risk of being infected with Salmonella include: poultry and meat products; eggs, egg products and other foods such as fruits and vegetables, chocolate, cereals, peanut butter, cakes, spices…
Victims of food poisoning in Dong Nai. Photo: TTXVN
Major poisoning cases across the country related to Salmonella bacteria include: food poisoning case at Ischool Nha Trang, Khanh Hoa province in November 2022; Phuong bread poisoning case in Hoi An, Quang Nam province in September 2023; cream puff poisoning case in Thu Duc city, Ho Chi Minh City in September 2023; Tram Anh chicken rice case in Nha Trang (Khanh Hoa) in March 2024 and the most recent case is the poisoning case after eating bread in Long Khanh city (Dong Nai).
Factors that contribute to food poisoning include: Food is cooked but not consumed immediately but stored at room temperature for too long (usually more than 2 hours) or food is stored at room temperature. fit.
Besides, the temperature of reheating food is not satisfactory, such as reheating food too quickly, causing the food to not heat evenly; Improper food storage causes cross-contamination between foods.
Tools and equipment used to process food are not clean; consumption of contaminated foods; Sick people touching prepared foods also contributes to food poisoning.
According to food hygiene and safety expert Vu The Thanh, the amount of Salmonella bacteria in food must be large enough to cause poisoning. Because when passing through the stomach, they will be partially destroyed by gastric juice secreted in the stomach. The remaining Salmonella reaches the small intestine to have a chance to destroy the intestinal mucosa, causing symptoms of poisoning.
Food Poisoning Management Department of Ho Chi Minh City Food Safety Department recommends that when food poisoning is detected or suspected, it is necessary to immediately stop using and keep all food (including food). vomit, feces, urine…) to verify and immediately report to the nearest medical agency for timely treatment or take the poisoned person to the hospital.
Accordingly, to prevent the risk of poisoning, it is necessary to follow the message “5 keys to safer food” of the World Health Organization:
Separate fresh foods and processed foods to avoid cross-contamination.
Cook food thoroughly to destroy all harmful bacteria.
Keep food clean by keeping hands clean before and while preparing food; keep food processing and storage utensils clean; Keep the kitchen area clean, prevent animals and harmful insects from entering.
Keep food at a safe temperature: Cooked food should be consumed immediately. Cooked food should not be left for more than 2 hours at room temperature; Unused food should be stored in the refrigerator as soon as possible; Do not use food stored in the refrigerator for too long (no more than 5 days); Do not defrost frozen food at room temperature.
Use clean, safe water and raw food ingredients: Choose food ingredients with clear origins, regularly check the expiration date of food ingredients.
