Local health experts warn that eating left overs from previous meals, as recently reported at Hanoi University of Science and Technology, significantly increases the risk of spreading viruses and bacteria. The practice poses a serious health threat to individuals, as improper storage and handling of leftover food can lead to contamination. 

Experts emphasize that proper hygiene and storage are critical to protecting public health and reducing the risk of infection associated with reused food.

Unbelievable incidents

Inspection of the canteen at Hanoi University of Science and Technology on October 8. Photos: Thanh Binh/The Hanoi Times

Students at the Hanoi University of Science and Technology recently reported to the media that they were served food left over from the previous group's meal about an hour earlier during their national defense education classes. 

There have been similar incidents in the past. As a result, there are ongoing concerns about food safety in the community.

After the Lunar New Year 2024, a Facebook video surfaced showing a woman in the northern province of Thai Binh selling sugarcane juice made from the leftovers of previous customers, even reusing the same straws.
A noodle shop owner in the southern province of Khanh Hoa and a rice seller in the central province of Binh Dinh were also denounced for practices similar to the sugarcane seller.

Health experts warn that reusing food scraps poses significant risks, including the potential for cross-contamination and the spread of several diseases, including influenza, measles, chickenpox, rubella, tuberculosis, herpes, and meningococcal disease.

Increased risk of virus and bacteria spread

To reduce leftovers, cooks should calculate food quantities accurately.

Associate Professor Nguyen Duy Thinh, a former lecturer at the Hanoi University of Science and Technology's Institute of Biotechnology and Food Technology, warns that reusing previously used food can heighten the chances of spreading viruses and bacteria, especially if the leftovers are improperly stored.

Dr. Chu Thi Tuyet, from the Nutrition Department at Huu Nghi Hospital in Hanoi, points out that cooked food is only safe to eat within two hours of preparation and can spoil quickly if kept at temperatures between 4 and 60 degrees Celsius. This range is particularly dangerous because it allows harmful bacteria to proliferate, increasing the risk of foodborne illness.

Director of the Hanoi Sub-Department of Food Safety and Hygiene, Dang Thanh Phong, said that everyone involved in food processing must fully adhere to the some "golden" rules to prevent food poisoning in the kitchen.

Dang Thanh Phong, Head of the Hanoi Food Safety Department, leads a team to inspect a local school kitchen.

He advised people to use caution when storing cooked food. He recommended eating them soon after preparation and making sure to fully reheat any leftovers before eating. Keeping raw and cooked foods separate is also important to avoid cross-contamination.

Phong said it is equally important to use clean water when preparing food and beverages. "People should also avoid using the same utensils for raw and cooked ingredients, wash hands before preparing and eating food, and keep kitchens and cooking utensils clean," he added.

In addition, health experts recommend that cooks accurately estimate the amount of food needed for their families or groups to minimize the need to reuse leftovers. By following these guidelines, people can significantly reduce the risk of foodborne illness and ensure safer food practices in their kitchens.

Healthcare experts noted that while recycling leftovers may be a sensible and sustainable decision, food safety protocols must come first.