
The recent food poisoning cases in the Free Nutritious Meal (MBG) program have affected many students, who are the main recipients of the initiative. This incident underscores the importance of food safety. Unfortunately, the general public and educators often lack adequate knowledge about the differences between food allergies and food poisoning, as well as the proper first aid measures to take when such cases occur.
Responding to the issue, Professor Tri Wibawa, a clinical microbiology expert at the Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada (FK-KMK UGM), explained the distinctions between food allergies and food poisoning to help the public take appropriate first aid actions when symptoms appear.
“Food allergies and food poisoning have entirely different causes and mechanisms. A food allergy is an immune system reaction that occurs immediately after consuming certain foods. Even in small amounts, allergenic foods can trigger symptoms such as hives, swelling of the airways that may lead to asthma, and digestive disturbances,” Professor Wibawa said on Thursday (Oct. 9).
In some cases, allergic reactions can lead to a life-threatening condition known as anaphylaxis. Food poisoning, on the other hand, is not caused by immune reactions but by the presence of harmful microorganisms or substances in contaminated food or beverages.
“Food poisoning generally causes symptoms such as stomach pain, vomiting, and diarrhea, which appear within hours or days after consuming the contaminated food,” he explained.
Professor Wibawa added that most food poisoning cases are mild and can be recovered without specific treatment, but some can become severe if not promptly addressed.
He pointed out that bacteria such as Salmonella spp. and Escherichia coli (E. coli) have different mechanisms in causing foodborne illness. Pathogenic Salmonella can survive stomach acid and attack the intestinal mucosa, triggering inflammation and lesions in the intestinal lining. Meanwhile, Shiga toxin-producing E. coli (STEC) can cause severe foodborne disease.
“Although the symptoms may seem similar, the mechanisms differ depending on the bacterial species,” he said.
In the context of the MBG program at schools, Professor Wibawa emphasized the importance of prompt and proper first aid when students show symptoms of food poisoning.
“Vomiting and diarrhea can cause fluid and electrolyte loss. The most crucial first aid measure is to replace lost fluids and electrolytes to prevent dehydration,” the expert stated.
The Clinical Microbiology lecturer advised patients to drink plenty of water or electrolyte-containing fluids.
“If vomiting persists, drink in small amounts at a time. If the condition worsens, immediately seek medical help,” Professor Wibawa added.
He also noted that fever symptoms may occur as the body’s natural mechanism to fight infection. Elevated body temperature helps slow bacterial growth and optimize immune system performance.
“Fever helps control infection by creating heat stress for pathogens and enhancing immune effectiveness,” he explained.
Nevertheless, to prevent food poisoning, Professor Wibawa emphasized the importance of strict supervision throughout the entire MBG food production chain, from ingredient selection and storage to processing and distribution.
“Each stage of the process can become an entry point for bacteria, viruses, fungi, or parasites that cause poisoning. Therefore, hygiene standards must be implemented optimally,” Professor Wibawa asserted.
He concluded by emphasizing that public understanding of the differences between allergies and food poisoning, along with preventive efforts, is key to reducing fatal risks.
“The key is maintaining ingredient and process quality, adhering to hygiene standards, and taking immediate action when symptoms appear,” he concluded.
Author: Ika Agustine
Editor: Gusti Grehenson
Post-editor: Salma
Photograph: Antara