In hot weather, food can spoil quickly, especially when it is not processed and stored safely. Ms. Pham Khanh Phong Lan, Director of Ho Chi Minh City Department of Food Safety, discussed this issue on May 3 while commenting on recent food poisoning cases in Nha Trang, Dong Nai, and Ho Chi Minh City. She emphasized that the prolonged heat with high humidity provides a favorable environment for bacteria to grow and accelerate the process of food decomposition.
Many people have incorrect habits when it comes to preparing, cooking, and preserving food. Even with high-quality ingredients and careful processing, cooked food left at room temperature for a few hours can spoil quickly in hot weather. The risk of food spoilage increases significantly if left overnight. For example, street vendors selling sushi made with rice cooked the day before and left out overnight pose a significant risk of food poisoning.
Lack of knowledge or awareness about food safety practices is another significant factor that increases the risk of food poisoning. Some common mistakes include mixing raw and cooked foods, purchasing cheap raw materials of unknown origin, and ignoring safety procedures. Dr. Doan Uyen Vy explained that in hot weather conditions, bacteria can multiply rapidly in food left out at room temperature for long periods. This increases the risk of food poisoning even further.
To prevent food poisoning, it is essential to increase awareness and follow preventive measures. It is important to wash raw fruits and vegetables thoroughly, cook food at high temperatures to kill bacteria, store cooked food properly to prevent contamination by bacteria or mold growths, avoid cross-contamination between raw and cooked foods by using clean utensils or covering dishes tightly with plastic wrap or aluminum foil during storage or transport. Additionally maintaining cleanliness in food preparation areas by regularly wiping down surfaces with disinfectants or water solutions helps reduce the risk of contamination.
Street vendors are particularly at risk as they often sell food at room temperature for extended periods without proper refrigeration facilities or appropriate storage containers.
Therefore increasing awareness among street vendors about safe handling practices such as using clean water for cooking purposes and storing ingredients properly can help reduce the risk of outbreaks of harmful diseases caused by contaminated foods.
In conclusion it’s crucial to educate people on proper handling practices to prevent outbreaks of harmful diseases caused by contaminated foods.
