Undoubtedly, At any time or in anysociety, food seems to plays anindispensable role in people’s daily life. According to Fisher (n.d) , ”firstwe eat,then do everything else”, in which he appreciates the importance offood to one’s life. A balanced diet will ensure the proper function of thebody,which partially contributes to the development of a person regarding bothmental and physical health.
Lengthy Nonetheless,people currently have to suffer from a variety of food-borne diseases,makingfood hygiene become the priority concern of both individuals and governmentsthroughout the world. Basically, food hygiene is defined as the essentialconditions to make sure that the food meet the safety standards frommanufacturing to eating. For food may be poisoned at any stage, which mayraise the risk of food-related diseases and even deaths (WHO). ??? grammar This organization also claim that ‘unsafe food containingharmful bacteria,chemicals,parasites and viruses causes more than 200 diseasesranging from diarrhoea to cancer”.
As a result, 220 million children is with diarrhoea and 96million are reported to die annually all over the world. From my perspective,unsanitary food, which leads to catastrophic consequences, has jeopardised peopleworldwide. Therefore, heath concerns in general and food safety in detailshould be taken into consideration and put at the top of priority. Thisresearch, which is at the aim of raising awareness of food safety in Vietnam,will discuss this issue in terms of its situations, causes and suggestedsolutions. 2. Discussion2.1 Current situations of food in VietnamOn 2nd April , 2015 , WHO announced the number of food-borne diseases all over the world: 582million. This is an amazing figure, makingfood poisoning a worrying issue shared by many people in both developing and affluent countries.
Thus, Vietnamis undoubtedly not an exception. Vietnamese now wonder whether the food they eat on adaily basis can meet the food safety standard or not. Infact, according to the figures collected by Vietnam FoodAdministration in 2016, annually there areapproximately 250-500 cases with food poison with 7000-10000 victims and100-200 deaths in this country, which arousesworry and anxiety in consumers nationwide. Statistics declared by Vietnam Ministry of Health (trích t? ngu?n nào l?p ?c b?ng này): Number Year Cases Victims Deaths 1 2010 175 5,664 51 2 2011 148 4,700 27 3 2012 168 5,541 34 4 2013 160 5,238 28 5 2014 193 5,202 42 6 2015 171 4,965 23 7 2016 129 4,139 12 8 2017 139 3,869 24 Total 8 years 1,283 39,218 241 The number of food poisoning cases 2010-2017 (t?i sao tên table l?i cho xu?ng cu?i, cho lên ??u ch??) Looking at the details, itis virtually apparent that the number of cases, patientsand deaths has decreased slightly during eight-year span. However, thesefigures are prone to go up in the next few years due to a sudden increase of death between 2016 and 2017.Hence, unhygienicfood has prioritized concern of all buyers in all items, including meat, aquaculture, streetfood or even vegetables and fruits.In terms of meat, itplays an integral role in daily meal of each household.
Approximately75% of meat consumed everyday is pork while this sort of meat is liable to doharm to consumers if it exceeds microbial contamination limit. 216samples from 72 pig farms, 545 from 49 slaughterhouses and 514 from 220 porkshops in wet market were taken from 2 provinces in Vietnam: Hung Yen and NgheAn to demonstrate this facts. the results from above sources for Salmonella are35%, 30% and 37% respectively and for E.coli are in turn91%,75% and 79%. Most of the abovestatistics are aboveacceptable quality limit,putting consumers’ health at risk.(Sinh, Hung, Unger, Makita, Phuc, Ngan and Grace, 2016).Regarding aquaculture, accordingto General Department of Vietnam Customs, Vietnamis a big supplier of aquaculture products to the US, EUand Japan with the total export amounting to 7.
6 billion USD. The problem isthat seafood takes risk of being contaminated due to water pollution . Recently,fishermen along the coast in the centre of Vietnam have had to encountermassive loss of aquaculture economy and the surrounding ecology as a Taiwanesesteel manufacturer discharged toxic chemicalsinto the sea,killing a vast majority of creatures of nearby culture beds (Tuoitrenewtên bài ch? ko ph?i tên trang báo,2016).As forjunk food, South-East Asia is a well-known land for its diversityof cheap and yummy food. In Vietnam, eating streetfood is a shared habit of residents, especiallyteenagers, making it become one of the biggest street food consumers inAsia(CNN, tên bài ch? ko ph?i tên trang web n.
d). Tran Van Ky from Vietnam Association of Food Science and Technologybelieves that the majority of ingredients of street food are unsafe. Sellersabuse flavouring, food colouring and food preservatives to attractconsumers’ attention and increase the original taste. Insome cases, an excessive intake of this kind of food may causefood poisoning, even cancer for long-term usage.Fresh vegetables and fruits are also priority concernof Vietnamese consumers as production merely concentrates on quantity andneglect quality. Fruit and Vegetable Research Institute estimated thatannually 15.
4 million tons of vegetables and 8.3 million tons of fruits aredistributed and eaten. However, pesticides and herbicides are overused to raise the productivity to meet the enormous demand. Besides, Vietnamalso imports a large amount of this products from other countries and China isa typical example.In 2014,30% of Vietnam vegetables and fruits was estimated tobe imported from China and this figure surged to 70% lastyear.Meanwhile,experts from VietnamInstitute for Economic and Policy Research warn consumers of high risks of food poisoning becauseof low-quality products.
Therefore, this type offood also worry Vietnamese buyers (VOV,2017)2.2 Causes of unsafe food?o?n này sau d?u ch?m, d?u ph?y ph?i cách raThe rapidgrowth of unsanitary foodcan be caused by a number of factors. The first and foremost may be the lack ofawareness in both production and handling. Thereused to be a nationwide campaign so-called ”SAY NO TO DIRTY FOOD” launched byVietnam television in 2016 but residents seemed to be reluctant and paid littleattention to this program (Vietnamnet, 2016). Itindicates that Vietnamese people are likely to ignore food safety issue.Infact,any procedure from production to storage can cause unhygienicfood.
(Davalos, 2014).Pham Van Tan- thedeputy chairman of Vietnam Unionof Science and Technology Association claimed that the amount of chemical pesticides,herbicides andfertilisers for growing vegetables in 2010 was 2.5 times higher than thatutilized in 2011 and statistics given by Ministry of Agriculture and ruraldevelopment showed that about 6.8 tonnes of meat stimulants had reportedly beenimported illegally into Vietnam to preserve food. Theinsufficient care for the consumers’ health and blind greed might have stimulated suppliers to use preservatives and chemicals to gainmore profits. In 2008, a frightening food incident was revealed to public. Theyfound Melamine in child powers,which was used deliberately to raise the proteinlevel containing in this products.
As aconsequence, about 300,000 Chinese new-born babies and littlechildren had to suffer from kidney diseases and urinary tract infection, inwhich there were 6 cases reported to die due to use of this item.(PubMed Central,2009).Accordingly, itcan be inferred that the providers may not be aware of the negative impacts of”unclear origin” food and harmful substances to the public health, whichleads to their unsafe food usage.Moreover, improper foodhandling is attributed to be another cause of the increase in food poisoningcases. The storage of food is a troublesome problem facingVietnamese people due to the bad habits of storing food and groceries. Itis generally common in Vietnam if Vietnamese housewives only market for all theweek and put them in the fridge to keep it fresh.(Deetz,2013). H?t ngo?c thì m?i ch?m ch?.
However, the refrigerators were only invented for the sake ofslowing down the bacterial growth and each item of food can be kept safe for acertain period of time. For instance, raw meat, poultryand fish are only fresh for 1-2 days. If they areoverdue, they may spoil and harm eaters’ health.
(United States ofAgriculture,2015)Last but not least, looselaws and regulations are to blame for the deterioration of this issue. Asan illustration, people all over the world witnessed the bad influencesof using low-quality oil in India, causing amassive cohort of children killed after eating such unhealthy ingredients. IfIndian government had passed stricter laws, anumber of families would not have had to endure lasting hurt and could notforgive for this brutal action.(Deetz,2013). 2.3 Several suggested solutions It is advisable that both individuals and governmentstake urgent actions to confront with unsafe food.
With regard to individuals, consumers are encouraged to purchase food fromtrustworthy stores and take notice of food labelling where they will find allthe information about the products (name, ingredients, origin, waysto store and so on others). Thanks to thispractice, they may eliminate the risk of food poisoning. (Keir,Wise and Kerbs,2002).Sao ko th?y ngu?n này trong ref???o?n này vi?t cách ra sau d?u ch?m, ph?yRegarding the authorities, thegovernment had better restrict and enact more severe laws to punish or finethose transmitting, storing and trading unsafe food or even put them intojail for longer period. (Deetz,2013) and stimulate healthy activities and food labellingwill be taken as an example. It is considered to be an ideal method to”communicate” with customers. Labelling products means that this products arehealthy, nutritious and guaranteed by corporations andgovernments.
Moreover, public awarenessis bound to be raised.Forconsumers,thereshould be more campaigns and food programs launched for residents to take thisproblem into account and be capable of recognizing fresh food as well. Additionally, Vietnam’sFood Administration should provide training on food hygiene and safety tovendors to enhance their food quality.Training is liable to better the foodhygiene in Vietnam with a large number of butchers (85%) who are reported touse disinfectants and avoid chemicals as well as preservatives compared to 48%in previous years.(Johnson, Mayne, Grace and Wyatt, 2015). Ch? th?y ngu?n này trong ref?Especially,after this course if their food an not meetthe demand, they will definitely fined or even forced to stoptheir trading (WHO,2015)Thêm conclusion, vi?t l?i abstract, soát l?inh?ng ngu?n nào dung trong bài thì vi?t trong references.