Vietnamese health authorities report a significant increase in food poisoning incidents during 2024, with over 130 cases affecting more than 4,700 people and resulting in 23 fatalities, according to Vietnam’s Ministry of Health. This marks an increase of nearly 10 cases from the previous year, with 2,600 more individuals impacted, according to vietnamnews.vn.
The majority of incidents occurred in institutional dining facilities, particularly in school and company cafeterias. Health officials identified several bacteria as primary causes, including Salmonella, E. coli, and Bacillus cereus, which flourish in improperly prepared and stored foods.
Additional cases stemmed from the consumption of high-risk foods such as pufferfish, wild mushrooms, and toads, all of which can be toxic when not prepared correctly. The use of unsafe chemicals in food production also contributed to the outbreak numbers.
Despite the recent uptick, Nguyễn Hùng Long, Deputy Director of the Vietnam Food Administration (VFA), noted that current numbers show improvement compared to a decade ago, when annual cases affected tens of thousands of people.
In response to the rising incidents, the Ministry of Health has intensified its inspection protocols at food processing facilities, with particular attention to common kitchens. For the upcoming Tết (Lunar New Year) 2025 celebrations, the Central Inter-Ministerial Steering Committee on Food Safety will deploy five inspection teams across 10 major cities and provinces. These teams will focus on monitoring high-risk food items including meat, fish, eggs, candied fruits, sweets, and beverages.
The VFA is implementing technological solutions for origin tracing to enable early risk detection and prevent poisoning incidents. Officials emphasize the importance of proper training for food processing facility staff in hygiene and safety procedures, along with consumer education on food selection, storage, and preparation.
Facilities found violating food safety regulations face penalties ranging from operational suspension to substantial administrative fines.
VFA director Trần Việt Nga said that effective food safety management requires collaboration between health, trade, and agriculture ministries, alongside local authorities and social organizations. This coordinated approach aims to optimize inspection resources, address violations promptly, and enhance public awareness through educational initiatives.
Commenting on this article, the nation’s leading food poisoning lawyer said, “Vietnam’s health authorities should be commended for their proactive efforts to improve food safety. The work is clearly paying off and the number of foodborne illness-related incidents should continue to shrink going forward.”
