Poisoning bacteria found in Phuong bread in Quang Nam

On the afternoon of September 21, Director of the Quang Nam Department of Health Mai Van Muoi said that the Pasteur Institute of Nha Trang under the Ministry of Health had just sent a notice to the Department of Health and the Quang Nam Food Safety Department about the test results of samples related to the food poisoning case in Hoi An City.

The test results of 12 food samples showed that Bacillus cereus producing toxins NHE and HBL were detected in the ham. The sample of char siu pork was positive for Salmonella spp. The samples of lettuce, Vietnamese coriander, onions, and cucumbers detected Bacillus cereus producing toxins NHE and HBL and Salmonella spp. The sample of meatball meat had Bacillus celeus producing toxins NHE and HBL and Salmonella spp.

According to doctors, Bacillus celeus bacteria is one of the leading causes of food poisoning, after Salmonella. Bacillus cereus is common in the environment, in feces, and soil, so it can easily contaminate food. This bacteria can exist in spore form and is resistant to high temperatures. Foods containing toxins from this bacteria often cause two types of poisoning.

In the first form, the toxin causes nausea, vomiting, and abdominal pain, with rapid onset within 6 hours of ingestion. The second form occurs more slowly, 6-15 hours, causing diarrhea when ingested.bacteriain the intestinal tract. Salmonella bacteria live in the intestines of humans, animals, and birds. Most infections result from consuming food or water contaminated with feces.

As reported, on September 11, many people were hospitalized with symptoms of poisoning after eating Phuong bread. As of the afternoon of September 14, there were 150 patients poisoned after eatingPhuong breadCurrently, the patients are stable and discharged from the hospital.

September 21, shop ownerbreadPhuong at 2 Phan Chau Trinh, Hoi An City, has sent a letter of apology to customers, admitting that this was the restaurant’s fault in the process of controlling input materials, not ensuring quality before delivering to consumers. The owner hopes for customers’ sympathy and commits to correcting the situation…/.