92% of food poisoning cases are caused by microbial overdose.

(Baonghean) - The theme of World Health Day on April 7, 2015 was chosen by the World Health Organization (WHO) as “From Farm to Table”. According to this organization: Unsafe food causes more than 200 types of diseases and each year takes the lives of about 2 million people worldwide… unsafe food hinders the socio-economic development of each country.

Heavy concern about dirty food

According to information from the Food Safety Department, Ministry of Health, in 2014, there were 194 reported cases of food poisoning nationwide, with more than 5,000 people poisoned, 80% of whom had to be hospitalized, 43 cases died... Compared to 2013, the number of people affected or hospitalized by food poisoning has decreased, however, these numbers are just the "tip of the iceberg".

To avoid food poisoning, people need to follow 10 golden principles.

In Nghe An, in 2014 alone, the province had 7 major food poisoning cases with hundreds of people infected, 4 people died. According to information from the health sector, 92% of food poisoning cases were caused by excessive amounts of microorganisms contained in food. These were green vegetables and ripe fruits that had been sprayed with growth stimulants and pesticides right before being put on the market for consumption; chemicals used in raising livestock, preserving meat, fish, and fruits were not allowed to be used.

World Health Day 2015 has the theme “From farm to plate”.

In particular, from October 2014 to early February 2015, the Market Management Department inspected 89 cases, handled 66 violations with a total fine of 308 million VND, destroyed 195 kg of animal organs, 34,000 poultry eggs, 50 kg of food additives; bringing the total number of violations to 260 cases, the amount of fines collected to 1.125 billion VND since the beginning of 2014...

The Environmental Police Department, Nghe An Police said: In 2014, the Department coordinated to fight, prevent and handle many crimes and violations of food safety laws. Accordingly, the Department discovered 70 cases of food safety violations with fines of 310 million VND, destroyed 252 kg of livestock meat, nearly 55.5 tons of poultry meat and dozens of tons of ham hocks and other organs.

Market inspections and food production and trading establishments are currently only a “necessary” solution, not a “sufficient” one. They only address the symptoms and cannot be thorough. The long-term, sustainable solution must still be to encourage the development and replication of closed clean food models from production to consumption.

Responsibility is not one person's alone

During the recent food safety inspection, Ms. Dinh Thi Le Thanh, Vice Chairman of the Provincial People's Committee, Head of the Interdisciplinary Steering Committee on Food Safety and Hygiene of Nghe An province emphasized: "Authorities need to strictly handle and publicize violations on mass media so that people can avoid and boycott them; authorities at all levels and market management boards should be more active in propagating so that people have knowledge to prevent poisoning, choose clean food, and ensure quality."

To ensure food safety, the role of smart consumers in choosing clean food and boycotting “dirty” food is very important. Doctor Dao Trong Dung, Head of the Food Safety Department of Nghe An province, said: For the health of the community, producers and traders need to uphold “conscience and responsibility”, each citizen needs to uphold civic responsibility to speak up to denounce violations, helping people stay away from foods that do not ensure quality.

At the same time, it is recommended that: To have safe and healthy food, people can protect themselves and their families by learning about food safety and hygiene, following the 10 golden rules for food preparation, and the 5 keys to safer food (keeping clean - washing hands and keeping food preparation surfaces clean; separating cooked and raw foods; cooking food thoroughly, especially meat, poultry, and eggs; keeping food at the right temperature; using clean water and safe fresh foods when preparing food).

Food producers, processors and traders are responsible for the safety of the food they produce and trade; and consumers must take precautions and adhere to good food safety practices. It is still necessary that all localities and functional sectors in the province actively participate.

Thanh Son