A series of food poisoning incidents linked to the Free Nutritious Meal (MBG) program have occurred in several regions.
In Cianjur, dozens of students were rushed to the hospital after experiencing symptoms such as dizziness, nausea, and vomiting after consuming MBG meals.
Similar incidents were reported in Bombana, Southeast Sulawesi, where the head of the local health office confirmed that spoiled chicken caused mass poisoning in the MBG menu.
Meanwhile, in Bandung, 342 students experienced similar symptoms, although fortunately, none required hospitalization.
Most recently, in Tasikmalaya, 24 students underwent medical checks following food poisoning, with eight hospitalized and one referred to a larger hospital.
These cases highlight the urgent need for strict oversight in large-scale food distribution, especially regarding storage and hygiene. Attention to seemingly minor details such as serving temperature and kitchen sanitation can significantly prevent similar incidents.
Responding to these cases, Leiyla Elvizahro, a dietitian at UGM Academic Hospital (RSA UGM), emphasized the importance of recognizing signs of spoiled or unhygienic food.
She explained that smell, texture, and color changes can often identify spoiled food. Elvizahro advised the public to make it a habit to smell food before consumption. Early detection through the senses is often enough to avoid consuming risky food.
“Carbohydrate-rich foods like rice, noodles, and rice cakes spoil easily when left at room temperature for too long. Signs include a sour odor, slimy texture, or mold growth,” Elvizahro explained.
The mass poisoning in MBG cases is strongly suspected to be caused by poor food handling, particularly in storage and distribution.
Elvizahro stressed that food served in large quantities must adhere to strict hygiene standards, including using food covers, storing food at proper temperatures, and ensuring the cleanliness of utensils and food handlers.
Another critical factor is the time gap between cooking and consumption; the longer the delay, the greater the contamination risk. She emphasized the need for event organizers to ensure fast and efficient food distribution.
“If food is stored for more than four hours without proper heating or refrigeration, the risk of bacterial growth increases significantly,” she added.
Animal-based foods such as meat, fish, and dairy products are particularly vulnerable. Spoiled meat, for example, can be identified by a strong, fishy odor, greenish color, and slimy texture.
Spoiled milk will curdle and emit a sharp, sour smell. Consuming such food can lead to gastrointestinal infections and severe dehydration. Elvizahro added that animal-based ingredients must be stored in cold temperatures and cooked at high heat to kill pathogenic bacteria.
“Rotten vegetables and fruits are typically wilted, mushy, or slimy. The fruit skin may shrivel and develop white or green mold,” Elvizahro said.
She also warned the public to be cautious of food that is served uncovered, swarmed by flies, or handled by individuals not wearing gloves.
Elvizahro advised the government to be more selective when choosing food vendors or caterers, especially for large-scale events. She said the credibility of food providers is a key indicator of whether their preparation process follows food safety standards.
“The condition of the kitchen and cooking utensils must also be considered. Don’t hesitate to question food cleanliness, especially when it is served in bulk,” Elvizahro added.
She explained that if someone has already consumed suspicious food, the first step is not to panic but to monitor any symptoms. If symptoms include vomiting, diarrhea more than three times a day, or fever, medical help should be sought immediately.
Elvizahro recommended drinking plenty of water to prevent dehydration and assist the body’s natural detoxification process. If symptoms do not improve within 24 hours, visiting the nearest healthcare facility for further treatment is best.
“We can also consume probiotics such as yogurt, kefir, or supplements to help restore the balance of gut microbiota,” she explained.
The MBG food poisoning cases should serve as a collective lesson that food safety is not merely a kitchen issue but a shared responsibility, especially during mass consumption public events.
Early education on identifying spoiled food and practicing hygiene will help prevent similar cases in the future. The government and MBG providers must establish clear standard operating procedures for food procurement.
“Most importantly, food literacy must become a part of everyday life so that others’ negligence does not easily victimize people,” she concluded.
Author: Triya Andriyani
Photograph: Antara