Test results of food raw material samples revealed the presence of Staphylococcus aureus bacteria in the rolled rice seaweed, which was the cause of poisoning for 74 people in Khanh Son district. The Department of Food Safety and Hygiene reported this information on April 26 after a poisoning incident at a peddling establishment in front of a school gate in To Hap town, Khanh Son district. The incident occurred on April 9 and resulted in many students and individuals being hospitalized.
The test results indicated that the seaweed roll sample was contaminated with Staphylococcus aureus and Staphylococcal enterotoxin-producing strains. Other samples of ingredients such as radishes, sausages, seaweed, rice balls, and chili sauce, as well as samples from the hands of the person preparing the food, did not show any bacterial contamination. Additionally, 7 out of 9 specimens taken from the poisoned individuals at the Khanh Son District Medical Center tested positive for Staphylococcus aureus bacteria.
The health sector found that more than 75% of cases had an incubation period of 1-6 hours and experienced symptoms such as abdominal pain, diarrhea, and nausea. The patients were diagnosed with intestinal and digestive infections as well as bacterial food poisoning. Staphylococcus aureus typically has an incubation period of 1-6 hours and causes symptoms like diarrhea and vomiting. The disease progresses rapidly, but patients generally recover within 1-2 days.
Earlier on April 9, 74 people were poisoned after consuming rice balls and rolls from street vendors in To Hap town, Khanh Son district. Authorities discovered that more than half of the poisoning cases involved students from elementary and middle schools in the area. Investigations pointed to Ms. Bui Thi Luong, a street vendor in front of the school, as the source of the poisoned food.
Ms. Luong admitted to preparing the food daily with her husband, selling it in front of To Hap Secondary School. They had never undergone health checks or food safety training. The ingredients used in their dishes included seaweed, rice, crab sticks, fried eggs, sausages, carrots, cucumbers, and pickled radish, with dipping sauces like chili sauce, ketchup, mayonnaise, and sesame oil.
The Food Safety and Hygiene Branch recommended taking administrative action against the facility that caused the poisoning. They also urged relevant departments to increase awareness about food hygiene and safety, supervise food establishments in the area, and strictly deal with those using foods of unknown origin. This incident was just one in a series of poisoning cases in Khanh Hoa over the past month, highlighting the importance of food safety regulations and monitoring.