‘Banh mi’ food poisoning cases in Ho Chi Minh City surge to 235

The number of people hospitalized for food poisoning in Ho Chi Minh City after eating ‘banh mi’ from a local shop had soared to 235 as of 8:00 am on Monday, with Salmonella suspected to be the cause, according to health authorities.

The patients were admitted to 11 hospitals, including Military Hospital 175, Tam Anh General Hospital, and Gia Dinh People’s Hospital, the municipal Department of Health reported.

The tally marked a sharp rise of 64 cases from the 171 reported as of 10:00 am on Sunday.

The outbreak began on Thursday as patients developed symptoms following the consumption of ‘banh mi’ from two outlets of the ‘Banh Mi Coc Co B.’ brand — one on Nguyen Thai Son Street in Hanh Thong Ward and the other on Le Quang Dinh Street in Binh Loi Trung Ward.

Most patients experienced nausea, vomiting, abdominal pain, diarrhea, fever, and fatigue, with the severity varying from case to case.

After dozens of patients were discharged and others with mild symptoms were treated at home, 96 remained hospitalized for further care.

Laboratory tests revealed elevated white blood cell counts and C-reactive protein (CRP) levels among the patients, while clinical evidence pointed to a bacterial intestinal infection, most likely caused by Salmonella, the health department confirmed.

The department has reported the outbreak to the municipal administration and the Ministry of Health, directing hospitals to follow the city’s food poisoning treatment protocol, including proper admission, triage, and care.

Hospitals are also required to provide prompt updates on admissions, severe cases, microbiology results, and any complications to the department, which will coordinate treatment and release further information if there are any unusual developments.

The Ho Chi Minh City Food Safety Department has suspended the shop’s operations and worked with local authorities to inspect both branches, collecting food and environmental samples for testing.

At the Nguyen Thai Son branch, ingredients for ‘banh mi’ — including ‘cha lua’ (Vietnamese pork roll), cold cuts, pâté, eggs, vegetables, chili, and cucumber — all had clear invoices and traceable origins.

The facility’s food preparation and storage equipment also met hygiene standards.

The Le Quang Dinh branch, a street-side ‘banh mi’ cart, had already ceased operations before the inspection.

Investigators said they are continuing to probe the case.

An inquiry by Tuoi Tre (Youth) newspaper found that the shop is a well-known ‘banh mi’ brand that has been in business for more than three decades and enjoys strong local support.

By Vinh Tho & Xuan Mai – Tuoi Tre News – November 10, 2025