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Nearly 550 sick in Salmonella outbreak in Vietnam

M

Mary Wilson

Well-known member
By Joe Whitworth on October 3, 2024​

Almost 550 people were hospitalized in Vietnam earlier this year after a Salmonella outbreak linked to a type of sandwich sold at a bakery.

The outbreak occurred in Dong Nai province in May 2024. The Dong Nai Food Safety Department and the Institute of Public Health in Ho Chi Minh City investigated the incident.

A study published in the Western Pacific Surveillance and Response Journalrevealed that 547 cases were recorded from April 30 to May 6. Two people were in severe condition, and a 6-year-old boy died. A total of 284 patients were female and 263 were male. The average age was 35. ...

https://www.foodsafetynews.com/2024/10/nearly-450-sick-in-salmonella-outbreak-in-vietnam/

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wprofooter

Large-scale salmonella outbreak associated with banh mi, Viet Nam, 2024

04-09-2024​

Issue Vol. 15 No. 3 (2024): July ‒ September​

DOI: https://doi.org/10.5365/wpsar.2024.15.3.1168​

Ho TH, Hoai Hoang P, Vo Thi Ngoc L, Nguyen Dinh M, Do Thanh D, Nguyen Dinh V, Phan Van O, Nguyen Thi Lan P, Nguyen Quoc T, Ho The N, Le Dinh Trong N, Van Dang C.

Abstract

Objective: To investigate the cause of a foodborne outbreak that occurred in Dong Nai province, Viet Nam, in 2024, and implement control measures.

Methods: An initial investigation was conducted to confirm the outbreak, which was followed by epidemiological and environmental investigations to find the plausible causative food item. Clinical specimens and food samples were tested to identify the pathogen.

Results: A total of 547 symptomatic cases were recorded, of whom two were in severe condition requiring extracorporeal membrane oxygenation and ventilation, one of whom died. Among 99 interviewed cases, the mean incubation time was 9 hours (range 2–24 hours), with the main symptoms being fever, abdominal pain, diarrhoea and vomiting. All patients had eaten banh mi from a local bakery. Salmonella spp. were identified in food samples and clinical specimens. The bakery halted production, and the outbreak ended after 1 week.

Discussion: All the patients were exposed to only one food in common, which facilitated the investigation process. This outbreak is a reminder to small retailers and take-away shops of the importance of food safety management in preventing similar future outbreaks. All food handlers must comply with food hygiene principles, especially in hot temperatures, which boosts bacterial growth.

https://ojs.wpro.who.int/ojs/index.php/wpsar/article/view/1168
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