Recently, the city recorded several serious food poisoning incidents linked to banh mi sold in Vung Tau Ward and Hanh Thong Ward. Hundreds of people experienced unusual symptoms and had to be hospitalized for emergency treatment.

Among the victims were dozens of children, with some cases requiring readmission to hospital.

Authorities have collected clinical samples to identify the cause of the outbreaks. The incidents have exposed ongoing food safety risks at small-scale and street-side food vendors, where the origin of ingredients and food preparation conditions are often not strictly controlled.

On March 9, the Ho Chi Minh City Food Safety Department said the city is entering the peak of the hot season. High temperatures and humidity create favorable conditions for bacteria and mold to grow rapidly, causing food to spoil quickly if not properly preserved.

In addition, prolonged hot weather discourages many people from cooking at home, prompting them to buy street food where hygiene conditions may not be guaranteed.

Crowded areas such as school entrances and residential neighborhoods have been identified as potential hotspots for food poisoning risks, particularly for children and the elderly.

Associate Professor Pham Khanh Phong Lan, Director of the Ho Chi Minh City Food Safety Department, emphasized that the principle of “eat well-cooked food and drink boiled water” must be strictly followed during this period, even for individuals in good health.

Lan advised residents to avoid raw or undercooked foods such as raw fish salad or rare beef, drink only boiled water or bottled water from reliable sources, and pay attention to the quality of ice used in beverages.

Households are also encouraged to take responsibility for food safety at home by purchasing ingredients from reputable suppliers, preparing food properly and consuming it immediately after cooking. In hot weather, many foods can spoil within just a few hours if left unrefrigerated.

The Food Safety Department has also instructed food businesses to strictly control the origin of ingredients, implement the three-step food inspection process and retain food samples for testing when necessary.

According to authorities, strict compliance with food safety regulations not only protects individual health but also helps safeguard the wider community during the hot season.

Phuoc Sang