On May 8th, nineteen students living in the dormitory of Ho Chi Minh City National University were hospitalized with symptoms of abdominal pain, vomiting, and diarrhea. Suspicions of food poisoning have arisen as most of the students experienced stomach pain and some also had vomiting and diarrhea after consuming dinner. Fortunately, none of the cases exhibited severe symptoms like dehydration or low blood pressure, and the patients’ conditions were stable.
Thu Duc Regional General Hospital’s Head of General Planning Department, BS.CK2 Ho Thanh Phong, confirmed that the students were admitted to the emergency room from 10:00 p.m. on May 8 to the early hours of May 9. The hospital suspected food poisoning as the cause and promptly notified the Ho Chi Minh City Department of Health. Authorities from the city’s Center for Disease Control are currently investigating the outbreak, although the specific food that triggered the symptoms remains unknown.
The dormitory management center has suspended operations at a canteen in dormitory B as a precautionary measure while cooperating with authorities in an investigation by providing food samples for testing. The canteen is managed by a catering service company with a food safety certification that only distributes food to dormitories and does not handle cooking directly on-site. Recent incidents of food poisoning in other areas have raised concerns about cross-contamination between raw and cooked foods or improper handling practices by street vendors selling sushi to elementary school students in Thu Duc City who displayed symptoms after consuming it.
Food safety experts advise consumers to avoid leaving food out for extended periods, maintain proper storage practices, practice good hygiene by washing hands before and after handling food, consume only cooked foods and boiled water to prevent bacterial growth and spoilage caused by hot weather conditions. Cross-contamination between raw and cooked foods should be avoided while any suspected contamination should be discarded immediately.
In conclusion, raising awareness about safe eating habits is essential to minimize risks associated with collective food poisoning incidents such as those affecting students in Ho Chi Minh City National University’s dormitory or elementary school students in Thu Duc City.
The catering service company responsible for managing dormitory B’s canteen is taking all necessary steps to ensure its products meet high standards of quality control through regular inspections from health authorities.
The incident serves as a reminder that even when dealing with certified caterers or reputable companies that provide high quality products it is still possible for contamination to occur if proper hygiene practices are not followed.
It is important for individuals to be vigilant when consuming pre-packaged meals or snacks from street vendors or other sources they are unsure about their origin or quality control measures taken by them.