Detecting A School-Based Foodborne Outbreak in Wonogiri 2025
DOI:
https://doi.org/10.37287/picnhs.v7i1.1631Keywords:
e.coli, FETP investigation, foodborne outbreak, food safety, school feeding programAbstract
School feeding programmes play a critical role in improving student nutrition. However, inadequate food safety practices may increase the risk of foodborne outbreaks. On 12 September 2025, a suspected foodborne outbreak was reported among students of a senior high school in Wonogiri District, Central Java, Indonesia, following consumption of meals provided through the Free Nutritious Meal Programme (MBG). To investigate the magnitude, epidemiological characteristics, and source of a school-based foodborne outbreak. A cross-sectional outbreak investigation was conducted among all students who consumed the implicated meals on 11 September 2025. A case was defined as any exposed student who developed at least one symptom, including diarrhoea, abdominal pain, nausea, vomiting, dizziness, or fever. Data were collected through structured interviews, environmental assessment of food preparation and storage practices, and laboratory testing of food and water samples. Descriptive analysis by person, place, and time was performed, and food-specific attack rates were calculated. Of 516 exposed students, 340 developed symptoms, resulting in an overall attack rate of 66%. The most frequently reported symptoms were abdominal pain (26.1%), diarrhoea (25.0%), nausea (16.7%), and vomiting (14.9%). Consumption of eggs prepared with barbeque sauce showed the highest attack rate (71%) compared with non-consumers (28%). The epidemic curve demonstrated a point-source outbreak, with symptom onset occurring 20 - 35 hours after exposure. Laboratory analysis detected Escherichia coli contamination in egg, sauce, and vegetable samples, with possible co-contamination by Salmonella spp. Environmental assessment identified improper food handling, inadequate temperature control, and prolonged food storage prior to distribution. This outbreak was most likely associated with contamination of egg-based dishes served in a school feeding setting. Strengthening food safety protocols, hygiene training for food handlers, and routine monitoring of school meal provision are essential to prevent future foodborne outbreaks.
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