Preventing Unsafe Food or Building More Hospitals? - Part 1: Surrounded by Unsafe Food, Over 200 Diseases Linked to Meals

From family meals to eateries, the fear of unsafe food is constant, creating a 'fear of eating' mentality within the community. According to the Ministry of Health, food that does not meet hygiene standards is the source of over 200 different diseases, ranging from acute poisoning and diarrhea to dangerous chronic conditions, highlighting an urgent need for improved food safety controls.

During the National Assembly discussion on November 25, 2025, General Secretary and President To Lam emphasized that food safety is the foundation of public health: 'If we cannot guarantee food safety, no number of hospitals will ever be enough, and no amount of doctor training can solve this issue.' This directive is being integrated into the amended Law on Food Safety, expected to be presented to the National Assembly in October 2026.

Reducing contaminated food not only eases the burden on the healthcare system but also gives consumers peace of mind and encourages businesses and farmers to adopt clean production models. The recent increase in food poisoning incidents serves as a wake-up call for food safety management.

In traditional markets across Ho Chi Minh City, products like meat, fish, organs, and processed foods are still sold manually without origin information. Consumers largely rely on trust, while authorities need to establish a more transparent system from production to distribution.

Assoc. Prof. Nguyen Duy Thinh, former lecturer at the Institute of Biotechnology and Food Technology (Hanoi University of Science and Technology), classifies the causes of food safety issues into two groups: objective and subjective. The subjective group, driven by profit-seeking motives, involves using chemicals for preservation and 'magically' transforming rotten food into fresh-looking products, posing extreme risks to public health.

Dr. Ngo Thi Kim Oanh from the University Medical Center HCMC stated that the WHO identifies unsafe food as the cause of over 200 diseases, resulting in approximately 600 million cases globally each year. Residual chemicals, heavy metals, or toxins that accumulate over time often lead to chronic illnesses and cancers that are difficult to detect early.

Dr. Nguyen Trung Nguyen, Director of the Poison Control Center (Bach Mai Hospital), identified three main causes of food poisoning: chemicals, microorganisms, and natural toxins. He emphasized that current testing capabilities are lagging behind the emergence of new chemicals, and difficulties in food traceability remain a major bottleneck in management.

Data from the Central Interdisciplinary Steering Committee on Food Safety (July 14) shows that the health sector inspected over 118,000 facilities, uncovering 5,695 violations. Police forces also handled over 4,600 violation cases, prosecuting 95, a significant increase compared to the previous year.

In the first six months of the year, the country recorded 58 food poisoning incidents with 1,573 victims, including 12 cases at school kitchens affecting 741 students. This underscores the need for stricter penalties to protect public health.