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MASS FOOD POISONING IN VIETNAM, 100s SEND TO HOSPITAL OVER CHICKEN NOODLES

According to reports from Vietnamese media, on May 16, around 400 workers at DeChang Vietnam Co., Ltd. fell ill after eating chicken noodle soup provided by Tianhongfu Production and Trade Service Co., Ltd. in the afternoon. By Thursday afternoon, 94 workers had been rushed to the hospital and diagnosed with suspected food poisoning.

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Quang Nam provincial police have launched an investigation and collected and sealed food samples provided by Tianhongfu for testing, in an effort to determine the cause of the incident.

As of now, 84 people have been discharged from the hospital, while 10 remain under treatment. Their health condition is stable and there are no critical cases.

This is the second large-scale food poisoning incident in Quang Nam province in just under half a month. Earlier in May, over 550 people fell ill after eating bread from the “Bing Gu” bakery. Tests revealed the presence of Staphylococcus aureus and Escherichia coli. Two children are still in critical condition in the hospital.

According to a report by the Vietnam Youth Newspaper, the “Bing Gu” bakery has paid nearly 6 billion Vietnamese dong (approximately 110,000 Singapore dollars) in hospitalization fees for the food poisoning victims as of May 14.

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Food poisoning

In these countries, food poisoning can have severe consequences, particularly for vulnerable populations such as children, the elderly, and individuals with weakened immune systems. The lack of access to clean water, proper sanitation, and healthcare services can exacerbate the problem and lead to more severe outcomes.

Some of the common causes of food poisoning in third-world countries include:

  1. Contaminated water: In many third-world countries, contaminated water is a significant source of foodborne illnesses. Water sources can be contaminated with bacteria, viruses, and parasites that can cause severe diarrhea, vomiting, and other symptoms of food poisoning.
  2. Poor food handling practices: Inadequate food handling practices, such as improper storage, cleaning, and cooking, can lead to the growth of harmful bacteria and other pathogens that can cause food poisoning.
  3. Lack of food safety regulations: In many third-world countries, food safety regulations are inadequate or not enforced, leading to a higher risk of foodborne illnesses.
  4. Limited resources for food inspection and hygiene: In many third-world countries, there are limited resources for food inspection and hygiene, making it difficult to ensure that food is safe for consumption.
  5. Limited education and awareness: In many third-world countries, there is limited education and awareness about food safety and hygiene, making it difficult for individuals to protect themselves from foodborne illnesses.

To address the issue of food poisoning in third-world countries, it is essential to implement and enforce strict food safety regulations, improve food handling practices, increase access to clean water and sanitation, and provide education and awareness programs about food safety and hygiene. By taking these steps, it is possible to reduce the incidence of foodborne illnesses and improve public health outcomes in these countries.

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