Increasing number and cases of food poisoning

According to statistics from the Ministry of Health, in the first 9 months of 2024, there were 111 food poisoning cases nationwide, an increase of 2 cases compared to the first 9 months of 2023. In addition, the number of people suffering from food poisoning increased more than 2 times, the number of cases with infected people (over 30 people) also increased.

The causes of the poisoning cases through testing include cases of Salmonella microorganisms in cold cuts, chicken dishes, processed pork, ham, or Bacillus cereus microorganisms in sour soup with meat and bean sprouts, Staphylococus aureus microorganisms in Quang noodles...

According to statistics from the Ministry of Health, in the first 9 months of 2024, there were 111 food poisoning cases nationwide.

The above poisoning cases show that the implementation of regulations on ensuring food hygiene and safety by a number of production and business establishment owners is not complete and regular.

Through inspection, there were establishments that did not have a business registration, did not have a certificate of food safety eligibility, did not have a certificate of training in food safety knowledge and did not conduct periodic health check-ups for people participating in production and processing...

There are even establishments that do not perform 3-step food inspection and store food samples as prescribed; and cannot provide contracts and documents related to the origin of food ingredients.

According to Dr. Nguyen Thi Phuc, Health Security and Public Health Emergencies Group, the World Health Organization (WHO) Office in Vietnam has pointed out 31 foodborne hazards such as: Norovirus, Campylobacter spp bacteria, Non-typhoidal S. enterica, Enteropathogenic E.coli (EPEC), Enterotoxigenic E. coli (ETEC)...

Not only in Vietnam, but also in developed countries around the world such as the US, Japan, South Korea, etc., food poisoning cases are still recorded every year. In 2010 alone, the world had about 600 million cases of illness and 420 thousand deaths caused by 31 food hazards.

According to experts, recent food safety incidents show that there are still dangers present in daily consumed food products.

Associate Professor, Dr. Le Thi Hong Hao, Director of the National Institute for Food Safety and Hygiene Control, said that biological and chemical hazards in food are considered to cause acute poisoning such as pathogenic microorganisms, natural toxins, pesticide residues, veterinary drugs, food additives used in overdose... or accumulate in the body causing chronic poisoning.

Hazards can arise from the production, cultivation, preservation processes (such as mycotoxins, microorganisms, etc.), to the circulation, distribution, and even during processing and use.

Breakthrough solutions to prevent dirty food from reaching consumers

Recognizing the importance of risk assessment in supporting food safety management, the Ministry of Health decided to establish the Food Safety Risk Assessment Center.

This is considered a strategic and timely step in ensuring food safety for people in the direction of risk-based management.

Accordingly, the Food Safety Risk Assessment Center under the National Institute for Food Safety Control was established under Decision No. 1936/QD-BYT dated July 8, 2024.

The Center is responsible for identifying and assessing health risks caused by chemical, biological and other agents in food and related products; advising on risk management and risk communication regarding food safety.

On the other hand, the Center participates in developing technical standards and regulations; building a network to collect and synthesize information and data; training and cooperating domestically and internationally on food safety risk assessment according to regulations.

The Center's mission is to identify and assess food safety risks; participate in developing standards and regulations; build a network to collect and synthesize information and data; train and cooperate domestically and internationally; and advise on food safety management.

To effectively implement the proposed food safety goals, Deputy Minister of Health Do Xuan Tuyen emphasized 5 groups of tasks that the Food Safety Risk Assessment Center needs to perform after coming into operation, including: Training human resources; conducting research and assessing risks in the food supply chain; participating in the development and completion of food safety standards and regulations; building a nationwide network to collect data and information on food safety; becoming a bridge to advise on food safety management.

Along with prioritizing the development of high-quality human resources for the Center, accessing technological advances and international knowledge, the National Institute for Food Safety Control needs to proactively propose and conduct research to assess potential hazards in the food supply chain, from production to distribution and consumption. Thereby, providing early warnings and timely prevention of risks that are harmful to public health.

In order to effectively assess food safety risks, according to the Ministry of Health, the National Institute for Food Safety and Hygiene Control needs to build a nationwide network to collect data and information on food safety.

This network not only plays an important role in detecting and analyzing risks but also provides necessary information to management agencies, helping to improve the effectiveness of monitoring work.

In addition, the National Institute for Food Safety Control needs to create conditions for the Risk Assessment Center to actively participate in the development and completion of food safety standards and regulations.

This issue is very important to establish strict regulations that are suitable for the actual conditions of Vietnam as well as in harmony with international standards. This will also be the basis for better control of food quality and safety, while increasing people's confidence in domestically consumed products.