Finding the cause of the poisoning that killed 2 people

On December 20, the Department of Food Safety, Ministry of Health informed about a suspected food poisoning case at a food establishment in Long Bien district, Hanoi.

According to the report, the incident occurred after an event involving 80 people. As of the afternoon of December 20, this poisoning incident had caused 2 deaths outside the hospital of unknown causes and 14 people were hospitalized, including 12 patients being treated at the Poison Control Center, Bach Mai Hospital and Duc Giang Hospital, with symptoms such as headache, dizziness, and vertigo.

Illustration photo.

Faced with the serious situation, the Food Safety Department requested the Hanoi Department of Health to direct hospitals treating poisoned patients, ensuring the concentration of resources and maximum efforts to protect the health and lives of patients.

The Food Safety Department also requested an investigation to determine the cause of the poisoning, trace the origin of the suspected food, collect food and medical samples for testing, and coordinate with relevant agencies to clarify the cause of death.

At the same time, it is necessary to temporarily suspend the operation of the facility suspected of causing the poisoning, investigate the implementation of food safety regulations at this facility, strictly handle violations (if any) and publicize the results to warn the community.

In addition, the Food Safety Department recommends increasing propaganda and guidance for collective kitchens, food service establishments, and street food vendors to comply with food safety and hygiene regulations.

Facilities need to manage the origin of raw materials, conduct three-step food inspection, store food samples, and ensure hygiene during processing. At the same time, it is necessary to educate the community about food safety knowledge and measures to prevent poisoning, and recommend not to use food of unknown origin, label, and source.

To prevent food poisoning, the Ministry of Health previously recommended that food businesses strictly implement food safety and hygiene procedures, including:

Ensure clear food origin: Facilities need to purchase raw materials from reputable suppliers with food safety certification. Products must have clear origin and must be quality tested before use.

Clean food preparation areas: Utensils, dishes, and food-related items must be clean. There must be adequate facilities such as stoves, refrigerators, and food storage facilities that meet standards.

Implement "Three-Step Verification": Including checking the food origin (input materials), proper processing (processing at the right temperature and time), and storing food samples (sample storage for 24 hours after processing) so that it can be checked in case of an incident.

Food safety training for staff: Staff directly involved in food preparation must be trained in food safety, from the use of gloves during preparation to proper food handling procedures.

Comply with one-way food processing procedures: Business establishments must ensure that processed food is not re-contaminated from sources of contamination. It is necessary to create a clean food processing and storage environment, avoiding contact between raw and cooked food.

Public health care: Food establishments need to raise awareness among customers about the risks of food poisoning, instruct them on how to recognize signs of poisoning and how to promptly handle symptoms of poisoning.

To raise public awareness of food safety, the head of the Food Safety Department said that authorities need to step up propaganda and education of people and food businesses on measures to prevent poisoning. In addition, inspections and supervision of food businesses need to be carried out regularly to promptly detect violations and strictly handle them.

The Food Safety Department and local health agencies have directed to strengthen food poisoning prevention, especially in the context of increased food poisoning cases in recent times.

Food businesses need to strictly comply with food safety and hygiene regulations to protect public health.

Source: https://baodautu.vn/tim-nguyen-nhan-vu-ngo-doc-khien-2-nguoi-tu-vong-d233399.html