Around 200 students from 12 kindergartens, elementary and junior high schools in the Tembok Dukuh subdistrict of Surabaya, East Java, suffered food poisoning symptoms after consuming state-provided free nutritious meals on May 11.
Affected students reported dizziness, nausea, and vomiting. While some received treatment at the IBI Mother and Child Hospital in Surabaya, most underwent light medical examinations, and no hospitalizations were reported as of Monday afternoon.
Tiyas Pranadani, head of the Tembok Dukuh Community Health Center (Puskesmas), confirmed the suspected poisoning is linked to meals distributed by a single Nutrition Fulfilment Service Unit (SPPG).
Investigation Into the Meat Dish
Preliminary suspicions point to the beef dish served that day. Pranadani noted that meals usually do not include meat, making the inclusion of beef on May 11 a likely factor in the incident.
The menu for the day consisted of white rice, fried tofu, beef krengsengan (a traditional stir-fry), sautéed long beans and carrots, and an orange. Food samples have been collected and sent to the Health Laboratory Center (BBLK) for testing in coordination with the Surabaya Health Agency.
Students shared varying experiences with the meal. Gibran, a student at SD Raden Wijaya, mentioned the beef dish tasted bitter, while Nabila from SDN Tembok Dukuh IV reported feeling dizzy and having stomach pain after eating everything except the tofu.
Provider Response and Accountability
Chafi Alida Najla, head of the Tembok Dukuh SPPG, issued a public apology and announced that the unit would suspend operations until laboratory results are released. Najla asserted that all permits were complete and the incident was “beyond our control.”
Despite the suspension of operations, the SPPG remains eligible for a daily fee of Rp 6 million (US$340) from the BGN. The provider has pledged to cover all medical costs for the affected students.
Evaluating Safety Protocols
Febrina Kusumawati, head of the Surabaya Education Agency, stated that teachers followed standard operating procedures (SOP) by checking the smell and appearance of the meals before distribution.
Kusumawati emphasized that because the food appeared and smelled normal, the SPPG must strengthen its SOPs. She suggested that further study may be needed to determine if certain menu combinations could trigger chemical reactions in the body.
This event follows a similar incident in Mojokerto regency on January 11, where food poisoning from chicken soup prepared by an SPPG affected 216 students, a number that rose to 411 by January 14.
Potential Next Steps
Authorities may implement stricter substance checks for meal materials before they are consumed by students. The Tembok Dukuh SPPG could face further evaluations before deciding how to proceed with its operations.
Depending on the BBLK laboratory results, health agencies may revise the approved menu combinations to prevent possible chemical reactions or contamination issues.
Frequently Asked Questions
What were the specific symptoms experienced by the students?
Most students complained of dizziness, nausea, and vomiting.
What was the specific menu that caused the suspected poisoning?
The meal consisted of white rice, fried tofu, beef krengsengan, sautéed long beans and carrots, and an orange.
What action has the food provider taken following the incident?
The Tembok Duk huh SPPG withdrew remaining meals, suspended its operations, apologized publicly, and pledged to finance all medical treatment for the students.
How can state-led nutrition programs better balance efficiency with rigorous food safety testing?
