Food safety is a critical issue, and prolonged heat exacerbates the problem. Director of Ho Chi Minh City Department of Food Safety, Ms. Pham Khanh Phong Lan, has commented on recent food poisoning cases in Nha Trang, Dong Nai, and Ho Chi Minh City. She emphasizes that high temperatures with humidity provide an ideal environment for bacteria growth, which speeds up food decomposition. Incorrect habits in preparing, cooking, and preserving food also contribute to the risk of poisoning.
Ms. Lan highlights the dangers of leaving cooked food at room temperature for even a few hours during hot weather. She advises proper food handling practices such as refrigeration or freezing to prevent bacterial growth. She also cites examples of street vendors using old rice to make sushi or reheating leftovers without proper storage methods.
Experts such as Dr. Doan Uyen Vy emphasize the importance of food safety at every stage of preparation and preservation. They recommend preventive measures such as thorough cooking, avoiding cross-contamination, and proper storage of cooked food to reduce the risk of bacteria multiplying and producing toxins.
Ho Chi Minh City is taking steps to improve street food safety by establishing standard food streets with better management practices. However, challenges remain in controlling and managing the large number of street vendors. It is crucial for vendors to receive training on food safety practices and raise awareness about preventive measures among consumers.
To prevent food poisoning, people must pay attention to hygiene practices and avoid cross-contamination while cooking or eating out. They should report any unsafe food practices they observe to authorities.
In conclusion, increasing awareness about safe cooking techniques and storage methods is essential in preventing food poisoning cases during prolonged heat periods. By following these guidelines, individuals can protect themselves from health risks associated with improperly handled or stored foods.
