Recent cases of food poisoning linked to the Free Nutritious Meal (MBG) program have raised concerns among parents, as the number of affected students continues to increase.
Although President Prabowo Subianto stated that the poisoning rate from the MBG program stands at only 0.00017 percent, the threat of foodborne illness remains a serious concern.
To address this issue, a comprehensive evaluation is needed at every stage of the food supply chain and across all responsible parties, while investigations into the causes continue.
Professor Sri Raharjo from the Faculty of Agricultural Technology at Universitas Gadjah Mada (FTP UGM) emphasized that the responsibility of determining whether food is safe for consumption should not be placed on students as consumers.
He explained that students’ ability to assess food safety is limited to sensory observations such as smell, appearance, and texture.
“In fact, unsafe food does not always show visible signs of spoilage,” said Professor Raharjo on Friday (Oct. 3).
He explained that the human sense of smell can only serve as an initial protective measure. Potential hazards cannot be reliably detected through aroma, taste, or texture, as contaminated food may appear perfectly normal. The risk may lie in ingredients contaminated with pathogenic bacteria (microorganisms that cause illness).
“Some bacteria only spoil or decompose food but don’t make people sick, and they can be easily destroyed by heat. However, pathogenic bacteria that cause illness may exist in small numbers and still lead to food poisoning,” he said.
Moreover, the presence of pathogenic bacteria does not always come with unpleasant smells or tastes. In several mass food poisoning cases in schools across Indonesia, Professor Raharjo suspected that the hazard was undetectable to students.
“When students are presented with meals that look and taste normal, they will continue eating without realizing the danger, and it doesn’t just affect one or two students, but many,” he explained.
He further noted that the symptoms of food poisoning vary from case to case. Not all victims immediately vomit after consuming contaminated food; reactions can occur at different times and in various forms.
To prevent future cases in the MBG program, the Head of UGM’s Center for Food and Nutrition Studies (PSPG UGM) called for greater attention to be given to the entire process from food preparation and cooking to packaging and delivery.
He also emphasized the importance of timing between cooking and consumption, as well as the detailed tracing of each food item in the meal tray.
“We need to identify which part of the meal contributes to the poisoning. Was it the rice, the side dish, or the vegetables? Each should be examined, including its preparation process,” he said.
According to Professor Raharjo, one of the most likely sources of contamination is the side dish, which requires sufficient cooking time and temperature to eliminate harmful bacteria in raw ingredients. However, he acknowledged that MBG providers often face limitations in time, equipment, and human resources.
“The raw ingredients, whether meat, fish, or vegetables, must be ensured to be clean and have minimal contamination before processing,” he added.
He also urged the government to reassess the capacity of each Nutrition Fulfillment Service Unit (SPPG). The current target, which requires each unit to prepare around 3,000 MBG meal packs, may exceed the realistic capacity of a single communal kitchen. As a result, food safety monitoring may not be carried out according to established standards.
Author: Jelita Agustine
Editor: Gusti Grehenson
Post-editor: Rajendra Arya
Photograph: Antara