Continuously occurring street food poisoning
By the morning of March 5, Vung Tau General Hospital (HCMC) had received 92 cases suspected of food poisoning after eating bread sold on the sidewalk at No. 13 Do Chieu Street, Vung Tau Ward. Among these, 83 patients are being treated at the hospital, and 9 cases are prescribed and monitored outpatiently at home. Most patients were hospitalized with symptoms of digestive disorders such as abdominal pain, vomiting, fever and diarrhea. The bread the patients used contained meat, pate and pickled vegetables.
Previously, on March 2, also in Ho Chi Minh City, 4 hospitals in the area received 22 cases with symptoms of abdominal pain, vomiting, diarrhea after eating bread at A.C shop on Phan Van Tri street.
In addition to the above cases, the Department of Infectious Diseases - Hospital 19-8 (Hanoi) said that it also received many patients hospitalized due to acute diarrhea after Tet. Most cases are related to the habit of eating food stored in the refrigerator for many days, using easily contaminated dishes such as salad, rare seafood, raw vegetables or eating and drinking in many places during spring trips with unsanitary conditions.
On February 27, in Dong Thap province, there were 86 cases of hospitalization suspected of food poisoning, of which 70 cases were treated at Hong Ngu Regional General Hospital. The remaining cases were treated at some other medical facilities after using bread from Hong Ngoc 12 bread production facility. Patients also had symptoms of abdominal pain, vomiting, and diarrhea.
During the recent Lunar New Year, according to a report by the Ministry of Health, the food safety on-duty system was in 34/34 provinces and cities. Overall during Tet, medical facilities examined and provided emergency care for 607 cases of digestive disorders and food poisoning; 369 cases were hospitalized for monitoring and treatment.
Dr. Chu Quoc Thinh, Acting Director of the Food Safety Department (Ministry of Health) said that the Department has sent a document to the Ho Chi Minh City Department of Food Safety on investigating and handling suspected food poisoning cases due to street food in the area and strengthening measures to prevent and combat food poisoning. Organize investigations and trace the origin of food to clearly identify the source of raw materials and food suspected of causing poisoning; take food samples and specimens for testing to find the cause; investigate and strictly handle violations of food safety regulations (if any).
Many potential risks of food poisoning
Dr. Chu Quoc Thinh warned that humid weather creates favorable conditions for bacteria and mold to develop, making food easily spoiled if stored improperly, thereby increasing the risk of poisoning. Processed dishes such as spring rolls, spring rolls, banh chung, if heated many times or have expired, will potentially pose food safety risks. Bread contains many ingredients that easily generate bacteria such as pate, cold cuts, pickled vegetables, raw vegetables... A small mistake in processing or storage can also lead to the risk of infection and poisoning. However, concerns are not only in bread but more broadly in street food and small businesses.
In fact, street food business activities are not required to have a food safety certificate, but are still under the management of local authorities. Sellers must sign commitments to comply with regulations on ensuring hygiene and safety in the process of processing and business.
Also according to Dr. Thinh, after Tet is the time when the festival season is bustling, and the demand for food and drinks increases. Many food business establishments operate temporarily, and the conditions for processing and preservation are not strictly controlled in terms of food safety and hygiene, increasing the risk of poisoning incidents.
Dr. Nguyen Trung Nguyen - Director of the Poison Control Center (Bach Mai Hospital) - said that food poisoning cases often originate from 3 main causes: Microorganisms and toxins of microorganisms (mainly bacteria) - the most common cause; Ready-made foods with natural toxins such as poisonous mushrooms, pufferfish or strange organisms; Food contaminated with chemicals in the process of production, preservation, processing such as pesticides, preservatives, additives...
During the 2026 Spring Festival season, the risk of food insecurity and food poisoning may increase due to crowded eating activities and limited awareness of compliance with regulations of some establishments and individuals. The Food Safety Department requests Departments of Health of provinces and cities to strengthen management, propaganda, inspection, supervision and timely handling of food poisoning cases.
