Food poisoning is a concern across Vietnam and has killed 22 people & 3147 have been hospitalised during this year, official government data shows.
According to the General Statistics Office (GSO) the figure recorded has doubled since last year.
A report compiled by a parliamentary group between 2011 and 2016 released in April found 8.5% of fresh fruit and vegetables sold during this time exceeded chemical residue safety limits.
In 2015 a survey by the National Institutes of Nutrition found each person in Vietnam consumes 200 grams of vegetables on average each day, the same as in 1985 when the supply was much smaller. This is half the quantity advised by the World Health Organisation.
According to deputy director of the institute Le Bach Mai said people do not eat enough vegetables because they are not sure if they are safe. Risks like lymphoma, brain cancer, leukaemia and prostate cancer are all exposed from excessive use of chemicals in vegetables, studies have proven.
The World Bank in a report released in March said “Since 2010, Vietnam has modernised its regulatory framework and its administrative structures in relation to food safety, but there is still significant scope for improvement, particularly with respect to implementation."
