Tens of workers suffered from food poisoning at a factory in Binh Duong
province in 2011.
VietNamNet Bridge – Daily food ration of workers in northern
provinces of Vietnam satisfies 90 percent of nutrition demand of male workers
and 70 percent of female workers. Meal quality is low; with 72 percent of food
being starch, low in protein, fat and redundant of preservatives.
The National Institute of
Nutrition and the Agency for Food Hygiene and Safety recently conducted a
survey on meal quality of workers in northern provinces. The above figures are
the survey results.
The survey shows that worker
meals contain only 12 percent of protein, 16 percent of fat and 72 percent of
starch.
The use of unprocessed food with
high preservative residual is also a problem. The National Institute of
Nutrition’s quick tests of input food revealed that 20-25 percent of food
contained preservative residual. Meanwhile, processed food contained a lot of
addictives, especially in breakfast.
Experts from the institute warned
that quality of worker food rations are unbalanced and if this situation is not
solved, worker health would be affected.
Experts also said that worker
meals are poor in quality because meal providers use low-quality food to cut
cost. Many group food poisoning cases were report at companies recently.
Dr. Tran Quang Trung, head of the
Agency for Food Hygiene and Safety, said that in the past six years, 927 food
poisoning cases happened in Vietnam, with nearly 31,000 victims, including 229
deaths.
In southern provinces, 171 food
poisoning cases were recorded from 2009 to 2011, with over 6,300 victims,
including 35 fatal cases.
There are 256 industrial zones in
Vietnam, including 65 in southern provinces. From 2007 to 2011, nearly 7,000
workers were victims of 72 group food poisoning cases.
In HCM City alone, 126 group food
poisoning cases occurred from 2006 to 2012, with over 9,400 victims, including
five deaths.
Compiled by Na Son
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