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The guests ate a wedding
banquet at Huong Pho Restaurant in District 7
that included steamed shrimp, beef, seafood hot pot and goi tom thit (a traditional
shrimp, pork and vegetable salad).
Immediately after eating, the guests suffered
diarrhea, vomiting and stomachaches. All guests have since recovered.
Nguyen Huu Hung, head of
District 7’s Health Preventive Department, said it had collected food
samples for testing and the goi tom thit was suspected to be the cause of the food
poisoning.
In a spot check Tuesday, HCMC health inspectors
discovered Go Vap District Dai Long Bakery
broke some hygiene and safety regulations including using an additive
that did not have a label or expiry date which inspectors destroyed at
the scene, workers were also not wearing gloves.
Immediate tests showed bologna included in a dumpling
contained a banned additive.
On Monday, inspectors also found candied and dried
tamarind maker Tan Loc Trade and Production Enterprise in Tan Phu District had made some mistakes in processing and
preserving food.
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