Food safety and disease prevention are top priorities as Hanoi deals with the aftermath of Typhoon Yagi, which caused significant flooding in Hanoi and other provinces.
Post-flood food safety risks on the rise
| Consumers are selecting food after the floods. Photos: Tran Thao/The Hanoi Times |
The Food Safety Department of the Ministry of Health has issued a warning about the increased risk of food contamination as a result of these floods.
Abnormal weather conditions create an environment conducive to microbial contamination of food. Flooding has disrupted the supply of fresh and safe food.
In addition, the humid conditions following the storm can lead to spoilage, increasing the likelihood of food poisoning. Authorities have noted an increase in foodborne illnesses, including cholera, typhoid, dysentery, and viral gastroenteritis, following such disasters.
In addition, water sources may be severely contaminated, posing a risk to both food and drinking water used for cooking. The department emphasized the importance of proper food storage and procurement to mitigate the increased risk of food poisoning in the aftermath of flooding.
As the storm and flood season approaches, the Food Safety Department urges people to stock up on safe food supplies and store them properly. Citizens are advised to remain vigilant for potential contamination risks, including microbial, chemical, and physical hazards.
Handwashing with soap and water (or diluted disinfectant) is essential after using the restroom, before and after handling raw food, and before eating, it noted.
The department emphasized that food should not be prepared in flood-affected areas. It is important to protect kitchens and food from insects, pests, and other animals. Consumers are also warned not to use canned goods that have been submerged in water, are rusted, or have absorbed mud.
Residents in flood-prone areas are advised not to eat or prepare food from dead livestock or poultry. Instead, the department encouraged the use of ready-to-eat foods such as dry rations, instant noodles, and bottled water to ensure safety during this time.
Nguyen Duy Thinh, a former lecturer at the Institute of Biotechnology and Food Technology at Hanoi University of Science and Technology, has expressed serious concerns about the use of sick or dead poultry, such as chickens and ducks, for financial gain.
He warned that this practice significantly increases the risk of food poisoning from common bacteria, including the H5N1 bird flu virus.
Tu Ngu of the Vietnam Nutrition Association stressed that while livestock and poultry that die in storms are not necessarily sick, residents should avoid slaughtering them for food. Meat from drowned animals can spoil quickly, losing nutritional value and potentially producing toxins that are harmful to consumers.
He added that such meat is susceptible to bacterial contamination, including E. coli and salmonella, increasing the risk of food poisoning.
Ngu urges residents in flood-affected areas to avoid using sick or dead livestock, poultry, or seafood for food preparation to prevent potential health hazards.
Follow guidelines for safe food
| The inter-agency food safety inspection team No. 1 of Hanoi inspects a supermarket in the city. |
Ngu stressed the importance of using clean, disinfected water for food preparation and urged people to follow proper guidelines.
He advised against consuming canned goods that have expired or have an unusual odor. Those living in flood-affected areas are recommended to store food in sturdy containers above the water level.
After floodwaters recede, it is critical to thoroughly clean and sanitize all dishes, cutting boards, and cookware that may have come into contact with floodwaters. "Residents should consume fully cooked meals and boiled water and only prepare enough food for one meal to avoid potential leftovers. Disinfecting water sources and the surrounding environment is also critical," he said.
Households should also avoid purchasing unsafe food, such as darkened meat from flood-affected livestock or damaged fruits and vegetables. It is imperative that individuals wash their hands thoroughly with soap and disinfectant after handling raw food and before eating.
The Hanoi Department of Health is warning consumers about food safety, especially during the rainy season. Residents are advised to use clean water for drinking and cooking to prevent spoilage and loss of nutrients from improper storage.
In anticipation of potential food poisoning in flood-prone areas, the Hanoi Department of Food Safety and Hygiene has set up five rapid response teams to combat food-borne illnesses. The department is also conducting inspections of food production and distribution facilities to ensure compliance with safety standards.
| During flooding conditions, residents are advised to ensure food safety in their eating and drinking practices. |
Dang Thanh Phong, Director of the Hanoi Department of Food Safety and Hygiene under the Hanoi Department of Health, stressed the importance of following strict temperature and storage guidelines for food, especially for fresh and ready-to-eat products. Families should follow manufacturers' instructions and experts' recommendations.
In addition, residents are urged to follow the "Ten Golden Rules for Safe Food Preparation" and the "Five Keys to Safe Food. Households should ensure that they use clean water for drinking, cleaning utensils, and food preparation during flooding. Proper sanitation and disinfection of the environment and water sources after flooding are also essential.
Consumers should buy food from reputable sources that meet safety standards and choose products with labels and electronic traceability codes. They should avoid buying excessive amounts of perishable items to prevent spoilage and loss of nutrients.
Phong warned families not to forage for or consume mushrooms, vegetables, fruits, seafood, or insects that may contain natural toxins and urged individuals to use only food that they can verify to prevent food poisoning.
Health experts are urging food production and distribution facilities and consumers to avoid food that has been submerged in water, spoiled, or moldy.
Households are advised to store prepared foods properly and to take steps to prevent contamination by pests and disease-carrying animals. In the event of food poisoning symptoms, individuals should seek immediate medical attention at the nearest healthcare facility.
To ensure food security for those affected by natural disasters, including storms and floods, the Food Safety Department recommends that organizations and individuals involved in food relief efforts prioritize donations of ready-to-eat and shelf-stable items.
Suggested donations include dry rations, canned goods, vacuum-sealed products such as meat, fish, and vegetables, instant noodles, sterilized sausage, and bottled water, all from facilities that meet food safety standards and are properly labeled with expiration dates.
