Food safety concerns from traditional markets

Traditional markets play an essential role in people's lives, especially in rural areas and industrial zones. With the advantages of being close, convenient and having reasonable prices, this is a familiar shopping place for many consumers. However, behind that hustle and bustle, there are many potential risks of food safety, especially in small, spontaneous markets.

Ready-to-eat food is sold everywhere and is out of control.

In recent years, the habit of using processed food at the market has become more and more popular, especially among workers who have little time to cook. However, it is worrying that most of the shops selling processed food at the market do not ensure hygiene conditions, posing a potential risk of food poisoning.

Traders at the Ong Hao village market, Nguyen Van Linh commune, process and sell cooked food right next to raw food.

At the Ong Hao village market, Nguyen Van Linh commune, many stalls sell raw meat, ham, roast duck, pickled vegetables, etc. directly on the tables, without roofs or storage cabinets. The cooked and fresh food areas are intertwined, with wastewater everywhere and flies swarming around. Some vendors wear masks but do not use gloves when processing, and the processing tools are rudimentary and unhygienic. Garbage and wastewater have not been thoroughly collected and treated, further increasing the risk of pollution.

Cooked food is displayed for sale at the Ong Hao village market but is not covered.

Cooked food sold right next to fresh food stalls poses a potential food safety risk.

Many consumers are still easygoing in choosing food. Ms. Tran Thi Thanh Nga, a worker in Nguyen Van Linh commune, shared: After work, I go to the market to buy food for convenience. Many days when I am tired, I buy processed food to eat, not knowing the origin, but I am used to it so I just buy it.

According to statistics, Hung Yen province currently has about 320 markets, of which, mainly small markets, temporary markets, do not meet the conditions to ensure food hygiene and safety. Some large markets have clearly divided food areas, but many other markets have not been properly invested, posing the risk of food safety loss...

Need to tighten inspection and raise public awareness

In reality, most food businesses in the market do not have food safety certificates, are not registered for business and have not been trained in food safety. Meanwhile, consumers still maintain the mentality of "it's okay if you're used to it", choosing food mainly based on senses, ignoring factors such as origin, storage conditions, expiration date, etc.

Roast duck and skewers are sold right next to the road, uncovered (Photo taken in Hoang Hoa Tham commune)

Ms. Nguyen Thi Thuy, Pho Hien Ward shared: My house is near the market so I still buy food there every day. Ready-made food is convenient and cheap. I know it is not as clean as the supermarket, but I am used to it so I still eat it.

More worryingly, on hot days, food that is not properly preserved can easily spoil, become contaminated, and cause acute food poisoning. While sellers are not yet aware of their responsibility to public health, consumers are easily distracted and ignore warnings about safe food use.   In addition, the management force at the facility is still thin, food safety and hygiene inspection and control work is not carried out regularly and there is a lack of strong sanctions.

To improve the food safety situation in traditional markets, there needs to be drastic intervention from many sides. First of all, the authorities need to step up propaganda, raise awareness of sellers and buyers about the harmful effects of dirty food. In addition, strengthen inspection, check, strictly handle cases of food safety violations, require small traders to sign a commitment not to trade in food of unknown origin.

Localities need to soon deploy a food safety market model with synchronous infrastructure, clear zoning, separate processing areas, clean water, and reasonable waste and wastewater treatment systems. At the same time, encourage people to prioritize choosing food with clear and controlled origins, and limit the use of unhygienic food despite its convenience.

Protecting public health starts with every daily meal. To do that, in addition to the involvement of authorities, consumers first need to change their awareness, raise their vigilance and say “no” to unsafe food.

Duong Mien - Huong Giang

Source: https://baohungyen.vn/noi-lo-mat-an-toan-thuc-pham-tu-cac-cho-dan-sinh-3182413.html