2 more suspected food poisoning cases linked to fermented fish in Da Nang

‘Ca u chua' is a local delicacy among communities in Quang Nam’s highlands, made by fermenting freshwater fish such as tilapia or carp with rice, salt, and spices.

The patients were hospitalized on Wednesday and Friday and are currently receiving treatment at Phuoc Son Regional Medical Center.

Authorities urged local hospitals to mobilize resources for intensive care, prepare for inter-hospital consultations, and connect with higher-level facilities if needed to minimize risks to patients’ health.

The Vietnam Food Safety Authority requested Da Nang’s health department to investigate the source of the contaminated food.

Officials must trace ingredients, collect samples, and test both food and patient specimens to determine the cause.

Any violations of food safety regulations will be strictly punished.

The agency also called for stronger public awareness campaigns to highlight the dangers of consuming fermented fish, especially handmade products that lack proper hygiene and preservation standards.

Local health authorities were instructed to closely monitor patient conditions and provide timely updates.

Earlier this month, three children in Phuoc Nang suffered botulinum poisoning after eating fermented fish.

Their critical condition prompted Da Nang’s health department to seek emergency support from the World Health Organization (WHO).

WHO supplied five vials of Botulism Antitoxin Heptavalent, a rare and costly antidote priced at about US$8,000 per vial, which is not available domestically.

Vietnam has faced repeated challenges with botulinum poisoning due to the absence of locally stored antidotes.

In 2020, dozens of people were poisoned after eating vegetarian pâté, and WHO provided 10 vials of antidote from Switzerland.

In 2023, WHO again supplied six vials to Ho Chi Minh City for three patients suffering from the rare condition.