On May 15, nearly 100 workers of Dechang Vietnam Co., Ltd. in Giang Dien Industrial Park, Trang Bom district, were rushed to the emergency room after consuming chicken Quang noodles and chicken rice cakes during an afternoon meal. They experienced stomach pain, vomiting, and diarrhea. The medical center was overwhelmed with the number of patients and had to mobilize all available doctors and nurses to provide care. Patients had to share beds in the emergency room, with stretchers and beds lined up along the aisle to accommodate everyone.
Doctor Nguyen Duc Phuoc, Director of Trang Bom District Medical Center, confirmed that the patients reported symptoms of food poisoning after eating at the company’s dining hall. Despite suspicions of food poisoning, test results to confirm the cause were not yet available. One worker was in serious condition and required a ventilator while the rest were in milder conditions and received medication before being sent home for monitoring.
This incident is not an isolated one as similar cases have occurred in Long Khanh and Vinh Phuc in recent weeks. It underscores the importance of food safety and quality control in the workplace to prevent such incidents from happening. Companies must prioritize their employees’ health and well-being by ensuring the safety of food served in their facilities through proper handling practices, hygiene monitoring, testing for potential contaminants. By investing in these measures, companies can protect their workers from foodborne illnesses outbreaks and maintain a safe work environment for all employees.
