On May 21st, in Hanoi, the Ministry of Health organized a nationwide online conference to enhance food safety and prevent food poisoning. The conference was chaired by Permanent Deputy Minister of Health, Do Xuan Tuyen.

Attending the conference at the Dak Lak hub were Deputy Director of the Tay Nguyen Institute of Hygiene and Epidemiology, Bui Khanh Toan; Deputy Director of the Department of Health, Hoang Nguyen Duy; along with representatives from relevant departments, agencies, and units.

The scene of the conference at the central hub

The report at the conference indicated that, in recent times, the Party and the State have been leading and directing food safety efforts. Specifically, the Secretariat issued Directive No. 17-CT/TW on October 21, 2022, on strengthening food safety and security in the new situation; the Government has issued several directives on food safety and hygiene; various ministries, agencies, and local governments have been involved, achieving many positive results in ensuring food safety and preventing food poisoning.

However, there are still many limitations in implementation, with significant food poisoning cases occurring in Khanh Hoa, Dong Nai, Vinh Phuc, affecting the health of workers, residents, and business operations.

According to the Ministry of Health, in the first five months of 2024, there were 36 food poisoning cases nationwide involving 2,138 individuals (an increase of 1,432 cases compared to the same period in 2023). Among these, 10 cases involved more than 30 people each (an increase of 3 cases compared to the same period).

In Dak Lak province, there were 2 food poisoning cases in the first five months of 2024, resulting in 33 hospital admissions with no fatalities.

Delegates attending the conference in Dak Lak.

The primary causes of food poisoning are hot and humid weather conditions favorable for microbial growth, particularly in animal-based products. Some localities lack human and material resources for food safety efforts, and there is limited awareness among some residents about food selection for daily consumption.

During the conference, delegates discussed and proposed solutions regarding institutional, policy mechanisms, and implementation at grassroots levels and within various organizations to ensure food safety and minimize food poisoning to the lowest levels with minimal fatalities.

In his speech at the conference, Permanent Deputy Minister of Health, Do Xuan Tuyen, urged relevant ministries to continue controlling and tracing the origins of domestic and imported food products. He directed subordinate units to cooperate with the health sector in investigating causes when food poisoning cases occur. Provincial and city People's Committees should effectively manage state responsibilities regarding food safety in the new situation, and effectively implement the Ministry of Health's documents on preventing and addressing food poisoning. Health sector units should regularly inspect, monitor, and guide production and business establishments to ensure food safety conditions in processing stages; intensify communication on the risks and preventive measures of food poisoning, especially in tourist spots, school canteens, and industrial zones.