Công tác quản lý ngộ độc thực phẩm tại tỉnh Vĩnh Phúc từ năm 2007 đến năm 2010

Backgrounds: The food safety and hygiene has an important role not only for individual, community, and human development, but also related to the economic, social, culture and political security development in each region, each nation. Using the unguaranteed food can create acute food poisoning with the flow of many symptoms, but the more dangerous is that the poison contained in some organs of the human body can lead to cancers later, and the impact to the next generation. In order to reduce the number and level of food poisoning cases, the control of food poisoning in the province need to be enhanced. the authors conduct this research with the aims to evaluate the management situation of food poisoning control in Vinh Phuc from 2007 to 2010. The main finding of this research will help the health officers realize the efficiency of food safety and hygiene control in Vinh Phuc in order to issue the appropriate solutions. Methods: Retrospective study. Results: 1/ Investigation activities and report test samples of food poisoning. Time reported of food poisoning cases are slow, usually 11.5 hours after the incident of food poisoning. The number of test samples of food poisoning cases is low. Most samples tested of food poisoning cases were taken by provincial level (24.9 percent), commune did not get any standard samples. The main cause of food poisoning is bacteria, accounting for 55.6 percent of the cases. 2/ The situation of human resources working in food hygiene and safety Human resource working in food hygiene and safety in the province is limited to the degree and experience. Human resource at the district and commune level has mostly intermediate level (65 percent and 91.2 percent). There are only 33.9 percent staffs have been involved in the investigation of food poisoning cases. At the commune level, the percentage of workers who are not trained is high (86.9 percent). 3/ Surveillance of food hygiene and safety. The inspection and supervision of food processing facilities in the province always get 100 percent.