Salmonella Bacteria Caused MBG Toxics In Bandung, What's The Impact On The Body Like?

JAKARTA - In the case of Free Nutrition Food (MBG) poisoning in thousands of students in West Bandung Regency, one of the causes was Salmonella bacterial contamination.

Head of the Regional Technical Implementation Unit (UPTD) of the West Java Health Service, Ryan Bayusantika Ristandi, said that bacteria were found in MBG food samples examined in the laboratory.

"Our examination results show that there are rotting bacteria, namely Salmonella and Bacillus ceureus which come from carbohydrate components in food," Ryan told the media crew.

Quoted from the Cleveland Clinic, on Monday, September 29, 2025, Salmonella is basically a bacteria that attacks the digestive tract. These bacteria generally cause poisoning with diarrhea symptoms and stomach pain.

Salmonella infection occurs when quite a lot of bacteria have passed through the stomach and immune system. These bacteria can attack and destroy cells that coat the intestines.

With this infection, the body will find it difficult to absorb water and trigger cramps in the stomach. The water then comes out of the body in the form of diarrhea.

Symptoms of Salmonella bacterial infection will usually appear within hours or a few days after exposure. Symptoms of bacterial infection usually have an impact on the stomach and intestines. Some of the symptoms are as follows.

- Diarrhea, can be bleeding in several cases - Poultry Cram - Muah and vomiting - Headaches

Salmonella bacteria generally live in the human and animal intestines. However, there are some food and beverage intakes that can be contaminated so that it can trigger transmission, as follows.

- raw eggs - raw red meat, seafood, and poultry meat- Fruits and vegetables that are not washed thoroughly- Unpasteurized milk or cheese- contaminated water- Bulu and animal droppings

Salmonella transmission is most common through undercooked food or improper food preparation. Contamination of this bacteria can also occur because the time span of preparation is too long, which allows bacteria to reproduce rapidly.