On the afternoon of September 22, in an exchange with a reporter from Lao Dong Newspaper, a representative of the Hue City Department of Health said that there were epidemiological investigation results for a food poisoning incident that occurred at Scavi Hue Company.
Accordingly, epidemiological investigation results, clinical symptoms and test results of food and specimens showed that the poisoning was related to Escherichia coli and Bacillus cereus bacteria.
These two types of bacteria were detected in some dishes at the collective kitchen of Scavi Hue Company, including shredded chicken, shredded beef and egg salad, vegetarian mixed pho, vegetarian banh cuon and vegetarian vermicelli.
Collective kitchen at Scavi Hue Company served by Hue Thanh One Member Limited Liability Company. On September 10, the kitchen provided 4,060 meals; on September 11, it provided 3,895 meals for the company.
Regarding the incident, a total of 222 patients have been admitted and treated at Hue Central Hospital, facility 2 and Phong Dien Medical Center. By September 22, all patients had been discharged.
In which, Hue Central Hospital facility 2 treated 198 patients, Phong Dien Medical Center treated 24 patients.
Through investigation, the earliest case of symptoms was recorded at 1:00 PM on September 10th. By 9:00 AM on September 11th, some workers began to have symptoms of abdominal pain, fever, vomiting and diarrhea, and were given first aid and initial treatment by the medical department of Scavi Hue Company.
Due to the rapid increase in the number of people with similar symptoms, workers were transferred to Hue Central Hospital facility 2 and Phong Dien Medical Center for treatment. The latest patient to be admitted to the hospital was recorded on September 15.
From September 16 to September 22, the health sector did not record any more cases.
Hue City Department of Health is coordinating with functional agencies to continue handling the case according to regulations; and at the same time strengthen food safety inspection and supervision at collective kitchens, meal suppliers and food service business establishments.
