On the afternoon of April 29, Dr. Nguyen Van Thuong - Deputy Director of Nghe An Department of Health said that test results have found Salmonella bacteria to be the cause of the food poisoning incident in Dien Chau district.
Among the 7 samples tested, 5 samples were positive for Salmonella bacteria, including pate, grilled meat, sausages, floss and radishes; 2 samples were negative for pork sausage and ketchup.
According to initial assessments, the source of infection may have originated from pate and grilled meat, then spread to other foods due to cross-contamination during processing.
After having the results, functional agencies will fine the owner of the related bread business, and at the same time request payment of all treatment costs for the victims. A total of 62 people hospitalized have been treated stably and discharged from the hospital.
Salmonella bacteria are common agents causing gastrointestinal infections, usually starting after 16-48 hours with symptoms such as diarrhea, abdominal pain, fever, nausea and fatigue. Most cases can recover on their own after a few days, but for high-risk groups such as young children, the elderly or immunocompromised people, the disease can cause serious complications.
These bacteria are often transmitted through contaminated foods such as uncooked meat, eggs, unpasteurized milk or due to cross-contamination in processing. The health sector recommends that people choose foods of clear origin, cook thoroughly, maintain hygiene in processing and store properly.
Previously, as Lao Dong Newspaper reported, from April 17, about 60 people in Dien Chau commune showed signs of poisoning after eating bread from a local store and had to be hospitalized. This is the second case related to bread in Nghe An in recent times, after nearly 140 people were hospitalized in Tan Ky.
