JAKARTA - The DKI Jakarta Health Office (Dinkes) revealed a number of findings in the case of free nutritious food poisoning in hundreds of students from the Pulogebang Nutrition Fulfillment Service Unit (SPPG), East Jakarta.
The results of the investigation showed that the food was suspected of being contaminated due to poor hygiene and sanitation until the processing process was not in accordance with food safety standards.
Head of the DKI Jakarta Health Office Ani Ruspitawati said the investigation found inconsistencies in aspects of processing places, food handlers, to handling food ingredients and equipment.
"There is a discrepancy in the application of hygiene and sanitation in terms of places, food handlers, and handling materials and equipment, thereby increasing the risk of contamination of food," Ani told reporters, Friday, May 15.
From the results of laboratory examination, microbiological contamination was found in ready-to-eat foods consumed by the victim. This finding was strengthened by the results of field investigations related to the food processing process.
The Health Office suspects that one of the main causes of poisoning comes from the food processing process that is too early so that the food is too long in room temperature before being consumed.
"Time-temperature abuse occurs, namely the time interval between cooked food and consumption exceeds the safe limit of more than four hours due to the processing process starting too early," said Ani.
The menu served in the event also included high-risk and perishable food categories, namely Javanese noodles and tofu dumplings. In addition, there was an alleged use of food ingredients whose quality had decreased.
"There is an allegation of the use of food materials that have experienced a decline in quality, especially tofu that is received in an acidic condition," said Ani.
The investigation also found that the processing of wet noodles did not go through the boiling stage. This is suspected to make the number of microorganisms in food not reduced optimally.
"The process of processing wet noodles does not go through the boiling stage, so it is suspected that it does not reach the optimal temperature to reduce the number of microorganisms," explained Ani.
Not only that, the Health Office also noted the alleged re-contamination of cooked food and the sanitation conditions which were considered not optimal during the food processing process.
On Monday, May 11, dozens of students were still undergoing treatment at the hospital after allegedly being poisoned after eating MBG from the Nutrition Fulfillment Service Unit (SPPG) Pulogebang, East Jakarta which was distributed on Friday, May 8.
On the other hand, Ani revealed that the Pulogebang SPPG was still in the process of handling the Certificate of Public Hygiene (SLHS) when the alleged poisoning case occurred. According to him, the MBG kitchen only started operating since the end of March and has not yet obtained a certificate because it is still undergoing training and inspection stages.
"SPPG Pulogebang, if I'm not mistaken, will start operating on March 30, that's it. So he is in the process of taking care of (SLHS)," said Ani.
"We have conducted a visit, we have scheduled to conduct training for food tasters on May 13. So it is still in process and the SLHS is currently not out," he added.
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