Over 100 individuals have been admitted to hospitals or received medical treatment following the consumption of banh mi from the Hong Van chain in Quang Ngai Province, central Vietnam, leading to an inquiry and the temporary closure of the establishment.
By the morning of December 15, local health officials reported 105 suspected food poisoning cases, with 73 individuals admitted to hospitals, as stated by Do Ngoc Hoa, the deputy head of the Quang Ngai Health Department. Patients received treatment at various hospitals throughout the province, while some critical cases were moved to Da Nang for additional medical attention.
Hospitals noted an increase in patients showing symptoms such as vomiting, fever, and diarrhea, with some individuals developing issues several days after eating the sandwiches. The most severe case was a 73-year-old man who suffered from acute kidney failure following consumption of a banh mi from a Hong Van store. Medical professionals stated his condition has shown improvement, although he still experiences diarrhea.
Health authorities noted that numerous cases involved entire families becoming sick after consuming the same meal, whereas children who omitted or avoided meat fillings did not exhibit any symptoms. Patients repeatedly mentioned that banh mi with pork slices, beef slices, or pâté were associated with sickness, while those who ate just bread or skipped the meat components were not affected.
Several parents reported that their children still had stomach pain several days after being released from the hospital. A mother mentioned that her child was first diagnosed with the flu, but later doctors found out she had serious inflammation of the intestines, highlighting the delayed and ongoing effects observed in certain cases.
Officials have initiated a comprehensive review of the Hong Van chain, which has temporarily halted all activities. The proprietor, Nguyen Hong, released a public statement expressing regret, admitting shortcomings in food safety and preparation, and promising complete collaboration with the authorities.
Initial checks revealed that the business could not confirm the source of its ingredients, did not have appropriate food safety certification, and did not comply with essential hygiene and manufacturing standards. Inspectors also noted that the primary production area did not adhere to one-way food processing methods intended to avoid cross-contamination and was not sufficiently isolated from possible pollution sources.
The regional Disease Control Center has gathered 17 food samples and six patient samples for laboratory analysis. Findings are anticipated within seven days.
The Food Safety Authority under the Ministry of Health has called on local authorities to track the sources of ingredients, enhance checks at food service locations, and increase monitoring of food safety protocols, especially in schools and shared kitchens.
Hong Van is a popular banh mi restaurant chain in Quang Ngai, with several branches throughout the region.
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