Prolonged heat creates conditions for bacteria in food to multiply, especially when ingredients are not processed and stored safely, which can cause serious poisoning.
The information was said by Ms. Pham Khanh Phong Lan, Director of Ho Chi Minh City Department of Food Safety, on May 3 when commenting on a series of food poisoning cases that recently took place in Nha Trang, Dong Nai, and Ho Chi Minh City.
Ms. Lan believes that the current hot weather with prolonged high humidity is a favorable environment for bacteria to grow, speeding up the process of food decomposition. Meanwhile, many people have incorrect habits of preparing, cooking, and preserving food; Food left outside in hot air for too long…, poses a great risk of poisoning.
“In this hot weather, even though the ingredients are of guaranteed quality and processed carefully, the cooked food only needs to be left at room temperature for a few hours, and it will spoil in just one session,” Ms. Lan said, adding that if left alone for a few hours, it will spoil. Overnight, the risk is greater.
During the inspection process, the Ho Chi Minh City Department of Food Safety recorded some street vendors using rice cooked the day before to make sushi, leaving it overnight and then selling it to students in the morning. This dish, in addition to rice, also has eggs, some vegetables, sauce, etc. Besides, some people sell food that is empty and reheats it for sale the next day.
In addition to the hot weather, many people still do not have knowledge or awareness about food safety. For example, they mix raw and cooked foods; Buy cheap raw materials of unknown origin; Because they are so greedy for profit, they ignore safety procedures…
The dish is sold on the streets of Ho Chi Minh City. Image: Huynh Nhi
Sharing the same opinion, Doan Uyen Vy, M.D., an expert on toxic diseases, working in Ho Chi Minh City, believes that the risk of food poisoning can be caused by many stages, from the selection of ingredients, processing, and preservation. If food is left for a long time in hot conditions, bacteria can easily multiply and produce toxins. For example, Staphylococcus bacteria – the leading culprit in poisoning, can be contaminated in food, contaminated by food handlers’ hands… This bacteria can die when food is cooked. But its toxins are difficult to destroy when cooked at high temperatures, so people who eat it are easily poisoned.
Dr. Vy said that in hot weather conditions, hawker food and street food face more safety risks because they are often sold at room temperature for many hours, causing bacteria to continue to grow. boils, secreting toxins. Not to mention, the food may not be covered properly to keep out flies.
Currently, Ho Chi Minh City has about 15,400 managed street food vendors and many mobile vendors that are not in the group of food safety certifications, directly managed by districts. Leaders of the Department of Food Safety believe that controlling and managing this group still has many challenges. Business people often do small businesses, operate for short and irregular periods, and comply with limited food safety regulations. Recently, many street food vendors have paid attention to wearing masks, gloves, and using tongs to pick up food, but there are still many problems that need to be changed.
Ms. Lan said the city is setting up streets focusing on standard street food. When gathered, the shops will have clean water to use, and better manage the origin of ingredients, food processing and preservation. Sellers will be trained and raised awareness of food safety…
Vendors at the food street on Ho Thi Ky street (District 10). Image: Huynh Nhi
Meanwhile, experts recommend that people need to increase their awareness of prevention to protect themselves. For example, raw fruits and vegetables must be soaked and washed thoroughly with clean water. Cooking food thoroughly ensures that the food’s center temperature reaches over 70 degrees Celsius. Eat immediately after cooking because the longer food is left out, the more dangerous it is.
Carefully store cooked foods. If you want to keep food for more than 5 hours, you need to continuously keep it hot above 60 degrees Celsius or cold below 10 degrees Celsius. Cooked food that is reused must be reheated thoroughly, because if you only heat it until it just evaporates, is not enough to neutralize the toxin. Baby food should not be reused. If you suspect the food is spoiled or contaminated, it should be thrown away.
Avoid cross-contamination between cooked and raw foods with dirty surfaces, and do not place raw and cooked foods close to each other. Wash your hands before preparing and after each interruption to do something else.
Because food is susceptible to contamination, any surface used to prepare food must be kept clean. Dish towels need to be boiled in boiling water and changed regularly before reuse. Regularly clean the refrigerator.
Cover food to avoid insects and other animals in sealed containers, cupboards, glass cabinets, table cages… Only use products, foods, and food ingredients of clear origin. Absolutely do not use canned products that are swollen, flattened, deformed, rusty, no longer intact or have unusual flavors or colors.
Report to functional units if you discover establishments producing or trading unsafe food or selling food of unknown origin or label. Go immediately to the nearest medical facility for emergency treatment and timely treatment when symptoms of suspected poisoning appear.