Test results showed that 100% of samples from the food poisoning case that hospitalized 91 people in Bac Giang were positive for Escherichia coli (E.coli) bacteria.
91 workers in Bac Giang were hospitalized due to food poisoning after a party on October 20 - Photo: THU HUONG
Speaking to Tuoi Tre Online on the afternoon of October 25, a leader of the Bac Giang Province Department of Health said that the department had announced the cause of the food poisoning incident at Shinsung Vina Company Limited that caused 91 people to be hospitalized.
Through testing of clinical samples, the cause of food poisoning was E.coli and Staphylococcus aureus bacteria.
Specifically, authorities took 17 samples from food poisoning cases treated at Bac Giang Provincial General Hospital and 8 samples from people treated at Tan Dan Private General Hospital.
The results showed that 25/25 samples (100%) were positive for Escherichia coli (E.coli) bacteria, 1/25 (4%) samples were positive for Staphylococcus aureus (golden staphylococcus) bacteria...
Currently, the food poisoning cases have been discharged from hospital.
Previously, at noon on October 20, Shinsung Vina Company Limited held a party for more than 1,100 workers.
Food preparation is outsourced to another business.
The menu includes seafood soup, steamed prawns with coconut water, rare veal with lemon, butter fried squid, honey grilled chicken, grilled catfish with galangal and rice vinegar and vegetable rolls...
After the party on October 20, 91 people had to be hospitalized due to stomachache, vomiting, diarrhea, dizziness, and fever.
The Department of Health of Bac Giang province requested the People's Committee of Yen Dung district (Bac Giang) to coordinate with relevant agencies to continue investigating, verifying information, and completing the case file.
The Department of Food Safety (Ministry of Health) also requested the Department of Health of Bac Giang province to increase propaganda and guidance for food service establishments and collective kitchens to ensure hygiene and food safety conditions.
Ensure strict management of food ingredients origin, three-step food inspection, food sample storage and hygiene in processing stages.
If any violations of food safety regulations are detected, they must be strictly handled and the results must be made public, and the community must be promptly warned.
Source: https://tuoitre.vn/vu-91-nguoi-nhap-vien-sau-lien-hoan-20-10-phat-hien-vi-khuan-e-coli-20241025161554895.htm
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