Food poisoning cases affecting 127 students in Sleman, Yogyakarta, and 427 students in Lebong, Bengkulu, due to the consumption of Free Nutritious Meal (MBG) menus, have drawn serious concern from various parties, including academics at Universitas Gadjah Mada (UGM). These recurring incidents within a short timeframe reveal fundamental issues in the school food provision system.
Head of the UGM Center for Food and Nutrition Studies (PSPG UGM), Professor Sri Raharjo, assessed the cases as highly serious, as they involved hundreds of students in two incidents in August 2025.
Laboratory tests confirmed the presence of three harmful bacteria, E. coli, Clostridium sp., and Staphylococcus, in food samples and the vomit of victims.
Beyond symptoms of nausea, vomiting, and diarrhea, some students even required referral to healthcare facilities.
“I believe these cases highlight a systemic failure in the preparation, processing, and distribution of food,” Professor Raharjo said on Friday, Aug. 29, 2025, at the UGM Campus.
He further explained that the greatest challenge in maintaining hygiene standards in the MBG program lies in the weak monitoring of food consumption times.
Cooked meals should not be stored for more than four hours to prevent bacterial growth.
In addition, the quality of water used in cooking must be ensured to be free from contamination.
Equally important are limitations in human resources and the lack of food handlers’ understanding of Clean and Healthy Living Behaviors (PHBS), which pose additional risks.
“Weak coordination and evaluation mean that a thorough review and systemic improvements are urgently needed,” he said on Thursday, Aug. 28, 2025.
As a solution, he stressed the need for concrete steps from both local governments and catering providers.
Local authorities are expected to strengthen supervision through regular audits, continuous training for food handlers, and strict sanctions, including revocation of licenses, in cases of negligence.
Meanwhile, catering providers should implement batch cooking systems, ensure access to clean water, and conduct routine independent laboratory testing.
Equally important, Professor Raharjo emphasized the role of the community in supporting the sustainability of the MBG program.
Students must develop the habit of washing their hands and report symptoms after meals.
Learning from the MBG poisoning cases in Sleman and Bengkulu, he added that food safety should also be a priority for parents, who must monitor food quality and communicate with schools.
At the same time, the general public plays an indirect supervisory role by reporting any indications of food safety violations.
“With strong collaboration between government, schools, catering providers, and the community, the MBG program can run safely while bringing great benefits to the younger generation,” he concluded.
Author: Kezia Dwina Nathania
Editor: Gusti Grehenson
Post-editor: Lintang Andwyna
Photographs: Kompas.com and Tribunnews