Among the relief supplies for people affected by the storm and floods, various types of bánh chưng (sticky rice cake), bread, and vacuum-sealed food have been sent to the affected communities.
Storm No. 3 (Yagi) has caused significant damage to the people in Northern Vietnam. The storm’s aftermath has led to flash floods, landslides, and isolation in many areas, necessitating the distribution of essential supplies, including food and clean drinking water.
In addition to material contributions and essential items, a large quantity of food has been donated by organizations, charities, and individuals to the flood-affected regions. However, distributing goods and food to these communities is not straightforward due to challenging transportation routes and prolonged adverse weather conditions, making it crucial to ensure that food reaches the affected individuals safely.
Currently, some families and individuals are preparing and vacuum-sealing food to send to those in flood-affected areas. While self-processing and vacuum-sealing can help extend the shelf life of food, there are risks associated with food safety.
Risk of Contamination by Highly Toxic Bacteria
According to the Food Safety Department of the Ministry of Health, improper food processing can lead to contamination, particularly with anaerobic bacteria (bacteria that thrive in low-oxygen environments), which produce toxins that can cause poisoning.
One common anaerobic bacterium that often causes poisoning in vacuum-sealed and canned foods is Clostridium botulinum. This bacterium is strictly anaerobic and forms spores (its survival form in adverse conditions).
The toxin produced by Clostridium botulinum is only generated in anaerobic environments, is highly potent, and can severely affect human health, even posing a life-threatening risk.
Self-processed and vacuum-sealed food sent for relief. (Photo: VFA).
To ensure that the food provided to the affected individuals is safe, the Food Safety Department recommends that organizations and individuals prioritize donating pre-packaged food with a long shelf life.
These food items can be purchased from facilities that ensure food safety, such as dried food, canned goods, and vacuum-sealed items like meat, fish, canned vegetables, instant noodles, sterilized sausages, bottled water, etc., all properly labeled and with indicated expiration dates.
Additionally, donors can contribute vitamins and digestive aids to support the health of children and the elderly in flood-affected areas.
If preparing food themselves, individuals should choose appropriate items for vacuum sealing, such as dried meat, dried fish, popcorn, rice cakes, and thoroughly cooked wrapped cakes (like bánh chưng and bánh tét). After cooking the cakes, they should be placed in a clean area, drained, cooled, and then vacuum-sealed.
When vacuum-sealing, individuals should include a note indicating the production date inside the packaging so that transporters and recipients can manage distribution and consumption timing effectively.
Furthermore, people should focus on sending self-prepared, vacuum-sealed food to areas with shorter transportation times. This helps ensure that affected individuals can access relief food as soon as possible after preparation.
Check Before Eating
The Food Safety Department has stated that during the transportation and distribution of relief food, those responsible should package the items carefully to prevent them from getting wet or submerged in floodwaters or mud.
For self-prepared foods with a short shelf life, distributors should be mindful of transport times to ensure that when the food reaches the recipients, it has not deteriorated, spoiled, or become moldy.
Upon receiving food, before consumption, individuals should inspect the packaging: Absolutely do not use expired items, bulging or deformed canned goods, rusted or otherwise damaged containers, or any food that exhibits unusual smells or colors.
Canned goods that are not bulging but emit a “hissing” sound when opened may contain air, and those with a “strong odor” should also be avoided to prevent the risk of anaerobic bacterial contamination, particularly botulinum toxin.
Bánh chưng and bánh tét vacuum-sealed for flood-affected communities. (Photo: Thy Thương).
For self-made foods like bánh chưng and bánh tét vacuum-sealed tightly, before use, individuals should observe carefully. If the inner packaging shows air bubbles, is swollen, or if the food appears slimy, moldy, or has unusual smell or taste upon opening, it should not be consumed.
Additionally, the Food Safety Department urges local authorities and relevant agencies affected by the storm and floods to organize forces to facilitate the rapid reception and distribution of relief food to the community.
Moreover, agencies should maintain efforts to educate the public on ensuring proper eating hygiene under the prevailing conditions.
Organizations should proactively stockpile medications, chemicals, equipment, personnel, and plans to promptly address and manage any food poisoning incidents or related illnesses that may arise.
