Background: Hue city is a cultural and tourism center of The middle and the whole country. Beside developing tourism services, food processing establishments, traditional specialities, eating and drinking services especially street food services more and more develop plentifully and multiform, satisfy daily demand of consumers. Objectives: Assessment on improvement level on some targets of street food safety and hygiene after 2 years intervention. Subjects and method: All street food processing establishments in 3 wards: V\u0129nh Ninh, Ph\xfa H\u1ed9i, V\ufffd?D\ufffd?of Hue city. Method: Cross-sectional study with comparison before and after intervention. Results: Kitchen utensils samples have met hygiene requirements and the proportion of food samples without borax both increase. The infection rate of bacteria in cook\ufffd?hands, kitchen utensils, cooked food were improved after 2 years carried out targeted model. Clean water for processing street food have not enough although 100% households use running water. The proportion of people were trained about food safety and hygiene knowledges and health examination increase. The situation of using food colourings and poisonous additives decrease remarkably. Salesclerks have more consciousness of preserving and covering food. 86,4% of food processing establishments have recycle bins obtain requirement to reduce polluted food. Conclusion: Street food is an important stage of food supplying network in 3 wards above. Somewhere having interest of Government and local authorities, Steering committee have efficient activities street food model develop conveniently.
Food Safety/ methods

Objective: To investigate the cause of a botulism outbreak in several provinces in Viet Nam in 2020. Methods: An initial investigation was conducted to confirm the outbreak and to form hypotheses about the potential causes, followed by a case–control assessment of the plausible causative food item. Collected food samples were tested to identify the pathogen, and mouse bioassays were performed. Control measures were introduced to stop the outbreak and to prevent similar events in the future. Results: Twelve people in six southern provinces of Viet Nam were identified as having symptoms of botulism, of whom 11 were in critical condition requiring breathing support. A history of foods eaten in the 4 days before illness onset indicated that all the cases had eaten a tinned vegetarian pate, and a case–control assessment showed that this was significantly associated with the outbreak, with an odds ratio of 35.2 (95% confidence interval: 3.4–infinity). Clostridium botulinum type B was detected in three of eight pâté samples collected from the houses of cases. In the mouse bioassay for the toxicity of the pâté samples, all the mice died with clinical symptoms of botulism. Discussion: A tinned vegetarian pate was the plausible cause of a botulism outbreak in Viet Nam in 2020. Revision of food safety regulations to improve quality control of tinned foods to prevent future outbreaks is recommended.