An expert has called for stricter oversight in large-scale food distribution following a series of food poisoning cases linked to a school meal program in Indonesia.

Launched in January 2025, the Free Nutritious Meals (MBG) program aims to reach more than 92 million children younger than 5, school age children and Islamic boarding school students, as well as pregnant and breastfeeding mothers.

In Cianjur, there were reports of dozens of students being taken to hospital after experiencing symptoms such as dizziness, nausea, and vomiting after consuming MBG meals. 

In Bombana, Southeast Sulawesi, the head of the local health office said chicken caused mass poisoning and in Bandung, 342 students experienced food poisoning symptoms, although none required hospitalization. In Tasikmalaya, 24 students fell sick, with eight hospitalized.

Challenges with large-scale food service
Leiyla Elvizahro, a dietitian at Universitas Gadjah Mada (UGM) Academic Hospital, emphasized the importance of recognizing signs of spoiled or unhygienic 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,” she said.

Elvizahro said the cases highlight the need for oversight in large-scale food distribution, especially on storage and hygiene. Attention to details such as serving temperature and kitchen sanitation can help prevent similar incidents.

The mass poisoning is suspected to have been caused by poor food handling, particularly in storage and distribution. Indonesia’s vast geography and varied terrain often results in longer delivery times than expected, increasing the risk of food spoilage.

Elvizahro said that food served in large quantities must be made following strict hygiene standards, including using food covers, storage at proper temperatures, and ensuring the cleanliness of utensils and food handlers. 

Another 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. These foods must be stored at cold temperatures and cooked at high heat to kill pathogenic bacteria.

Role of authorities
Elvizahro advised the government to be more selecive when choosing food vendors or caterers, especially for large-scale events. 

“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,” she said.

If people suspect they have consumed contaminated food, the first step is to monitor for any symptoms. If symptoms include vomiting or diarrhea more than three times a day, or fever, medical help should be sought.

Professor Zullies Ikawati, from UGM’s Faculty of Pharmacy, emphasized the important role of the Food and Drug Administration (BPOM) in overseeing the MBG program. 

BPOM is responsible for ensuring food provided is safe from microbial contamination, harmful substances, or quality standard violations. The agency can monitor the preparation, production, and distribution processes and test the raw materials used in meals. 

“Inspections of production and distribution facilities must also be carried out to ensure cleanliness and compliance with food safety standards,” said Ikawati.