Food poisoning and prevention

According to statistics, each year Vietnam has about 250-500 food poisoning cases with 7,000-10,000 victims and 100-200 deaths. The state also has to spend over VND 3 billion on treatment, testing and investigation to find out the cause.Medical expenses and hospital fees for each victim of microbial poisoning cost about VND 300,000 - 500,000, poisoning caused by chemicals (pesticides, color products .) from VND 3-5 million, but the expenses charges incurred by the hospital are much greater.

Causes of food poisoning

There are many causes:

1. Because food is contaminated with microorganisms (33-49%) - mainly due to Salmonella, E.Coli, Clostridium Perfringens, Listeria bacteria.

Salmonella (Photo: astrosurf)

Salmonella is responsible for 70% of poisoning cases, found in many foods (deli, cold meats, oysters, uncooked chicken, raw milk products .) especially processed foods. from fresh or slightly fresh eggs.

Listeria bacteria: grows even at low temperatures (4-6oC) in chilled or unpasteurized cheeses, cold meats (pâté, silk rolls), frozen pork tongue. Bacteria Listéria is most harmful to pregnant women, causing embryonic infections and can lead to miscarriage.

Toxins: account for 20-30% of collective food poisoning cases. Of these, Staphylococcus Aureus is present in the hand-made (sweet cake), Clostridium Perfringens or in dishes cooked and reheated.

2. Due to food contaminated with chemicals (11-27%): CN-, As, Cl -, Hg, Pb, Benladol, chemical preservatives of food, chemical pesticides. 27% of poisoning cases are caused by ingesting food with residual chemicals.

3. To be poisoned by: water, food, air .

4.

Listeria bacteria (Photo: biology.kenyon.edu)

Foods that contain natural toxins (6 - 37.5%):

1. Cyanide (CN) is readily available in cassava, bamboo shoots . (death dose for people 50-90 mg / kg). Sour bamboo shoots, in the soaking process combined with some enzymes in the human gut, form HCN (cyanhydric acid), causing acute poisoning.
2. Phytate in cereals (content = 2-5gr / kg), is the salt of Calcium Phytic. If you receive 1g of Phytat, your body will immediately lose 1g of Calcium.
3. The alkaloids (Solamin and Chaconin) in potatoes have sprouted or when the shell has turned green, exposed to ultraviolet rays and sunlight, the content of Solanin (toxic substance) is very high.
4. Oxalic acid - an anti-calcium substance often found in star fruit, tamarind . (5g Oxalic acid is fatal enough for adults weighing 70 kg).
5. Mold is common in hot and humid environments in our country, especially in stored grains and fruits. Mold causes food spoilage, and also produces dangerous toxins. Aflatoxins are toxins produced by the fungus Aspergillus Flavus and Aspergillus Parasiticus in corn, beans and peanuts are very toxic and can cause liver cancer.
6. Histamine in rotten food.
7. Poisonous mushrooms, puffer fish, toad meat etc . with Tetradotoxin.

In addition, there are many cases of poisoning that cannot determine the cause.

According to a survey by the food safety and hygiene agency:

1. Cream fed 55.2% unqualified (with 75.4% E.coli; 70.3% Staphaurens).
2. Street food immediately 87.5% of microbial contamination.
3. Beverage curbside 85.7% not up to standard .

This is not including food contaminated with pesticides (high content spray, no isolation with harvest days), or additives (borax, industrial color, chemical sugar).

So to avoid being poisoned, it is best to go to the market to buy food yourself, choose the animals (fish, shrimp, poultry .) that are alive and moving. For food that has been slaughtered, prepared, you should buy in reputable places, have a quality warranty for your products and of course, save the purchase invoices for later if poisoning occurs. It is also known by what type, by whom to sell . to do legal procedures and adequate compensation.

Pay attention to even the processing of food for each individual and family. Make sure the utensils are clean. Cassava (cassava) contains cyanide, both in the meat and in the shell (often higher in content). The best way to remove cassava cyanide is to peel, soak in cold water for several hours before boiling, while boiling the lid to open the cyanide. For potatoes, cassava, peanuts, consumers should absolutely not store for long. To avoid solanin poisoning found in potatoes, do not eat sprouts of potatoes that have sprouted or those that have turned green, those that have dug out of the ground for too long. Care should be taken with long-term foods or poor storage that mice, bugs, stickers, flies . can touch.

Dr. Bui Manh Ha