Food poisoning due to overcooking in the refrigerator.

During Tet (Vietnamese New Year), housewives prepare too much food, resulting in excess that needs to be preserved for extended periods. This not only makes the food less palatable when reused but also increases the risk of food poisoning.

During holidays and festivals, based on our many years of experience, our gastroenterology department always receives a large number of patients hospitalized due to food poisoning. Patients are usually admitted with symptoms of acute gastritis due to food poisoning, such as upper abdominal pain, nausea, and vomiting, or with symptoms of acute enteritis due to food poisoning.
The most noticeable symptoms are abdominal pain in the umbilical and lower abdominal regions, accompanied by loose or mucousy stools. Additionally, patients may experience numbness in the limbs and cramps due to dehydration and loss of salts through the digestive tract.

Therefore, during Tet (Vietnamese New Year), we shouldn't buy and prepare too much food, leading to excess that needs to be stored for extended periods. This not only makes the food less palatable when reused but also increases the risk of food poisoning due to spoilage and bacterial contamination.

Food that has been left out for more than 6 hours should be reheated before consumption, because just 6-8 hours in a hot and humid environment can result in a sufficient number of bacteria and toxins harmful to the body.

Some urban consumers also prefer canned and cold cuts (such as pâté, ham, etc.). However, besides using them within the expiration date on the packaging and keeping them refrigerated (cold cuts), we should not eat too many cold cuts or canned foods, as there is a risk of developing esophageal cancer or "canned meat poisoning" due to the toxin of a type of bacteria called Botulinum (which causes nerve paralysis). Therefore, after opening a can, we should reheat it to a boil because Botulinum toxin is easily destroyed by high temperatures.

According to - Youth - NT