Hung Yen Provincial Sub-Department of Food Safety and Hygiene has just reported the results of investigation and verification of the case of 31 people in Quynh Phu, Minh Tho and Dien Ha communes suspected of food poisoning after eating duck blood pudding.
According to the report, at 3:00 PM on April 29, 2026, the Sub-Department of Food Safety and Hygiene received information from the Quynh Phu Commune Health Station about some cases showing signs of suspected poisoning after eating duck blood soup purchased from Linh Thao Restaurant owned by Mr. Nguyen Van Linh (La Van 1 village, Quynh Phu commune) and Phuong Phuong restaurant owned by Mr. Nguyen Danh Phuong (Luong Cu Bac village, Quynh Phu commune).
Immediately after that, the Sub-Department coordinated with the People's Committee of Quynh Phu commune, the Commune Health Station and related units to investigate and verify the cause.
The results showed that, out of a total of 43 people eating together, 31 people showed symptoms suspected of food poisoning such as nausea, vomiting, abdominal pain, diarrhea and fever. Among them, the first person to show symptoms was after 5 hours 30 minutes, and the latest after 11 hours 30 minutes after eating.
Specifically, 22 people used duck blood soup bought from Linh Thao Restaurant and 9 people used duck blood soup bought from Phuong Phuong restaurant. 27 people had to be treated at hospitals including Thai Binh General Hospital, Quynh Phu and Hung Ha; 4 people treated at home.
The incident occurred in 3 localities including Quynh Phu commune (11 people), Minh Tho commune (11 people) and Dien Ha commune (9 people).
Through verification, both Mr. Nguyen Van Linh and Mr. Nguyen Danh Phuong bought duck blood from Ms. Tran Thi Ben, residing in Binh Ngoc village, Quynh Phu commune. The specialized agency determined that the food causing poisoning was raw duck blood, suspected to be due to microorganisms.
The Sub-Department of Food Safety and Hygiene proposed that the People's Committees of Quynh Phu, Minh Tho, and Dien Ha communes organize inspections of compliance with food safety regulations at relevant establishments; strengthen supervision of livestock and poultry business and transportation activities; and strictly handle violations according to regulations.
At the same time, functional agencies recommend that people eat cooked food, drink boiled water, do not use food of unknown origin, especially do not eat blood pudding and products from livestock and poultry that have not been carefully processed to prevent the risk of food poisoning and foodborne diseases.
