A Large-scale Food Poisoning Outbreak Involving Bánh Mì Sold by a Market Stall, Taoyuan City, 2023

DOI: 10.6524/TEB.202409_40(17).0002

Donald Dah-Shyong Jiang¹, Chia-Ying Liao², Yung-Ping Yang², Su-Man Lee², Hui-Wen Hsueh^2*, Tsui-Mi Huang³, Yi-Lien Liu³

2024 Vol.40 NO.17

Correspondence Author： Hui-Wen Hsueh^2*

Abstract：

        On August 2 and 3, 2023, hundreds of people in Taoyuan City began to suffer from diarrhea, vomiting, fever, and other symptoms after eating bánh mì sold by a market stall. Taoyuan Health Bureau launched an investigation and set up a telephone hotline along a Google questionnaire to collect information from patients, including bánh mì consumption, disease onset date and time, symptoms, and medical information. Of the 22 human anal bacterial swabs collected from patients, Salmonella enterica serotype Enteritidis was detected in 12 samples. From the investigation results and laboratory tests, it was determined that Salmonella was the causative agent of this food poisoning outbreak. Salmonella enterica serotype Enteritidis was also detected in all 3 samples of bánh mì, so bánh mì was recognized to be the causative food. Based on the ingredients and process of making bánh mì, it was speculated that the egg-yolk containing mayonnaise used in making bánh mì was contaminated with Salmonella. This outbreak showed that the public should choose merchants with good environmental hygiene when buying ready-to-eat foods such as bánh mì, eat them as soon as possible after purchase, and avoid leaving foods at room temperature for too long to avoid spoilage. Also, products with eggs must be fully cooked before eating.