On April 26, the Department of Food Safety and Hygiene reported that Staphylococcus aureus bacteria was found in rolled rice seaweed, which caused poisoning for 74 people in Khanh Son district. The incident occurred on April 9 at a peddling establishment in front of a school gate in To Hap town, resulting in many students and individuals being hospitalized.
Test results showed that the seaweed roll sample was contaminated with Staphylococcus aureus and Staphylococcal enterotoxin-producing strains. Other samples of ingredients such as radishes, sausages, seaweed, rice balls, and chili sauce did not show any bacterial contamination. Additionally, 7 out of 9 specimens taken from the poisoned individuals at the Khanh Son District Medical Center tested positive for Staphylococcus aureus bacteria.
The health sector found that more than 75% of cases had an incubation period of 1-6 hours and experienced symptoms such as abdominal pain, diarrhea, and nausea. Patients were diagnosed with intestinal and digestive infections as well as bacterial food poisoning. Staphylococcus aureus typically has an incubation period of 1-6 hours and causes symptoms like diarrhea and vomiting. The disease progresses rapidly, but patients generally recover within 1-2 days.
On April 9, authorities discovered that more than half of the poisoning cases involved students from elementary and middle schools in the area. Investigations pointed to Ms. Bui Thi Luong, a street vendor in front of the school, as the source of the poisoned food. Ms. Luong admitted to preparing the food daily with her husband without undergoing health checks or food safety training. The ingredients used in their dishes included seaweed, rice, crab sticks, fried eggs, sausages, carrots, cucumbers, and pickled radish with dipping sauces like chili sauce
