Vietnam
HO CHI MINH CITY – Authorities Investigate Widespread Food Poisoning Linked to Sandwiches
Health officials in Ho Chi Minh City, Vietnam are investigating a large-scale food poisoning outbreak that has now affected 316 people. The cases have been traced back to banh mi, a popular Vietnamese sandwich, sold at two locations of a local sandwich chain.
Health department authorities have identified the bacteria responsible as Salmonella enteritidis and Salmonella spp, which were detected in tests performed on patients.
The incident began last week, when over 200 people were hospitalized with symptoms including abdominal pain, diarrhea, vomiting, and fever after eating the implicated sandwiches.
While the majority of those affected have been released from the hospital, approximately 60 patients are still receiving treatment. One severe case involves an individual with pre-existing health conditions, including pneumonia and hypertension, who required intensive care at a local hospital. As of November 12, this patient’s condition had stabilized and they were taken off a ventilator.
Investigation and Source of the Outbreak
In response, the health department has directed multiple agencies, including the Oxford University Clinical Research Unit, to conduct advanced testing and gene sequencing on the bacterial strains to determine the exact cause and contributing factors.
An inspection of one location revealed a small, 20-square-meter shop that prepared ingredients like chicken, butter, and pickles on-site. A significant concern raised by authorities was that the store sourced some of its food supplies without proper invoices or documentation to verify their origin. The second location was found to be operating without a registered business license. Both stores have now been closed.
The city’s Food Safety Management Authority is analyzing food samples collected from both premises to pinpoint the exact source of the contamination.
Understanding Salmonella Poisoning
Medical experts have provided context for the outbreak. Salmonella bacteria are commonly found in the intestinal tracts of livestock and poultry. Meat and eggs can easily become contaminated if not handled and cooked properly.
According to a local gastroenterology specialist, infection with Salmonella typically causes several days of diarrhea, abdominal cramps, fever, and vomiting. For most healthy individuals, recovery with proper hydration and treatment is expected within a week. However, the illness can lead to severe, sometimes life-threatening complications, such as septic shock or acute kidney injury, in young children, the elderly, or those with weakened immune systems.
A Similar Incident
In an unrelated event on November 10, approximately 50 workers at a local company in another part of Ho Chi Minh City were also hospitalized with food poisoning symptoms after a company-provided lunch. Most have since been discharged. The catering company that supplied the meal is licensed, and authorities are investigating that incident separately.
Indonesia
JAKARTA – Flagship Free Meal Program Linked to Nearly Half of Food Poisoning Cases in Country
A major Indonesian government initiative to fight malnutrition by providing free meals has been connected to almost half of the country’s food poisoning incidents this year, a senior official reported to lawmakers on Wednesday.
The program, a high-profile, multi-billion dollar policy launched in January by President Prabowo Subianto, has faced growing criticism after thousands of people fell ill, prompting calls for its suspension over food safety issues.
The National Nutrition Agency (BGN) manages the program. BGN chief Dadan Hindayana informed parliament that there have been over 11,000 reported cases of food poisoning across Indonesia since the scheme began, with more than 600 requiring hospitalization.
Hindayana detailed that, out of 441 total food poisoning incidents recorded nationally, the free meal program was responsible for 211 of them, accounting for 48 percent of all cases. Each incident can affect a large number of people, sometimes reaching into the thousands.
The concerns over hygiene were highlighted just last month when more than 660 students from two schools in Central Java became sick. The pupils suffered food poisoning symptoms including diarrhea, nausea, and dizziness after consuming meals provided by the government program.
United States
ILLINOIS – State Health Officials Warn Against Raw Milk After Illness Outbreak
The Illinois Department of Public Health (IDPH) has urged residents to be aware of the health risks linked to raw milk following a recent outbreak that sickened at least eleven people.
Unlike the vast majority of milk sold in the state, raw milk has not undergone pasteurization, a heat-treatment process that kills harmful viruses, bacteria, and other pathogens. This omission makes it a potential source of foodborne illness.
In a press release, IDPH Director Dr. Sameer Vohra emphasized the importance of the process, stating, “Pasteurization is one of the most significant public health achievements of the last century, ensuring the safety of milk and dairy products.” He added, “Choosing raw milk bypasses this critical step and can expose people to dangerous germs, posing a particular risk to young children, the elderly, and those with chronic health conditions.”
The department has identified eleven cases of Campylobacter infection connected to raw milk from a single source. The producer involved is cooperating with the investigation and has been notifying its customers. Infection with Campylobacter can cause symptoms like diarrhea (sometimes bloody), fever, and stomach cramps. In more serious instances, it can lead to long-term health issues, including arthritis and a rare nervous system disorder called Guillain-Barré syndrome. Health officials advise anyone who consumed raw milk and developed these symptoms to contact their healthcare provider.
While Illinois does have some regulations for raw milk, requiring tests for temperature and antibiotics, they do not mandate specific screening for disease-causing pathogens like Campylobacter, E. coli, or Salmonella.
To prevent milk-related illnesses, the IDPH offers the following safety recommendations:
- Always choose pasteurized milk and dairy products.
- Refrigerate perishable items at 40°F or below. Do not leave them out for more than two hours, or for more than one hour if the temperature is above 90°F.
- When in doubt, throw it out. Discard any food that is expired or appears spoiled.
HAWAII – Two Infections and One Death Linked to Listeria Outbreak
Health officials in Hawaii are investigating a puzzling situation after confirming two cases of Listeria monocytogenes infection in early October, one of which resulted in a death. Despite genetic testing confirming both individuals were infected with the same strain of Listeria behind a major multistate outbreak linked to prepared pasta meals, investigators have found no evidence that the victims consumed the recalled products.
The national outbreak, which has sickened at least 27 people across 18 states and resulted in six deaths, has been traced to precooked pasta supplied by Nate’s Fine Foods. This has led to a wave of recalls since June 2025 for various ready-to-eat meals sold at major national chains, including Trader Joe’s, Kroger, and Walmart.
The Investigation in Hawaii
The Hawaii Department of Health (DOH) has been closely investigating the two local cases. A DOH spokesperson confirmed that laboratory tests showed the individuals were infected with the outbreak strain of Listeria.
As part of the investigation, officials collected detailed lists of the foods both of those infected had purchased and eaten in the month before they became sick. In both cases, this review found no evidence that they had consumed any of the recalled pasta products.
The person who died was reported to be 65 years or older, a demographic that is particularly vulnerable to severe Listeria infection. No specific details were released about the second individual, though the DOH confirmed they were not pregnant.
Recalled Products in Hawaii
While the source of the Hawaii infections remains unknown, one of the recalled products linked to the national outbreak was sold in the state. The DOH had issued an alert in early October for the recall of select lots of Scott & Jon’s Shrimp Scampi with Linguini bowls, which was sold at Safeway in Hawaii. This product contained pasta supplied by Nate’s Fine Foods.
The health department clarified that another recalled item, Basil Pesto Bowtie Pasta Salad, was also sold in Hawaii Safeway stores but was not consumed by either of the two infected individuals. Safeway has since removed and destroyed all of the recalled pasta salad.
A National Search for Answers
The situation in Hawaii underscores the challenges health officials face in tracking Listeria outbreaks. The Centers for Disease Control and Prevention (CDC) and other state health departments are actively investigating to determine if other cases are linked to the recalled pastas or if additional contaminated products may be involved.
Nationally, of the 13 sick people interviewed by the CDC as of late September, seven reported eating precooked meals, with four specifically mentioning chicken fettuccine Alfredo.
Listeria infection, or listeriosis, is particularly dangerous for pregnant women, newborns, older adults, and people with weakened immune systems. Symptoms, which can include fever, muscle aches, and gastrointestinal issues, may appear as early as the same day or as late as 10 weeks after consuming contaminated food. For pregnant women, the infection can cause miscarriage, stillbirth, or life-threatening infection in newborns, even if the mother experiences only mild symptoms.
The Hawaii Department of Health and the CDC continue their investigation to identify the food source that sickened the two jpeople in Hawaii.
United Kingdom
WALES – Health Officials Identify Bacterium in Pub Food Poisoning Case
Public health authorities in Torfaen, Wales have confirmed 19 cases of food poisoning linked to a roasted meat meal served at the Cwrt Henllys Bar & Restaurant in Cwmbran last month.
The Torfaen Council launched an investigation after customers reported falling ill following meals eaten at the establishment on October 5th. The investigation has concluded that the illness was caused by Clostridium perfringens, a bacterium that can multiply rapidly when cooked food is allowed to cool down slowly. The council stated there is no ongoing risk to the public.
While initial reports suggested over 50 people were sickened, the council confirmed no further cases have been reported since its investigation.
Clostridium perfringens is a common bacterium found in the environment. According to food safety experts, its spores can survive cooking and then grow to dangerous levels if food is left to cool at room temperature or is stored improperly. This type of food poisoning is often associated with settings where large quantities of food are prepared in advance, such as carveries or catered events.
In a statement posted on Facebook, the management of Cwrt Henllys said they were cooperating fully with environmental health officers and had “taken on all of the advice and support” provided. The pub stated it has implemented “positive changes” to its kitchen processes.
A key change, the business noted, is that food will now be served “from oven to plate straight away” to eliminate any prolonged cooling period. The pub’s statement also mentioned it was looking into a potential issue with a supplier but emphasized that no contaminated food was found in its own kitchen during testing.
The restaurant remains open, as environmental health officers did not require it to close at any point.
