Investigation of Food Poisoning Outbreak
DOI:
https://doi.org/10.37287/picnhs.v7i1.1632Keywords:
bacterial contamination, free nutritious meal program, food poisoning, outbreak investigationAbstract
Food poisoning outbreaks remain a major public health problem, particularly in settings involving mass food preparation and distribution. On 14 January 2026, a suspected food poisoning outbreak was reported in the working area of Ngadirojo Primary Health Center, Wonogiri Regency, following the implementation of the Free Nutritious Meal Program (MBG). This investigation aimed to describe the outbreak by person, place, and time, and to identify the suspected source of exposure and contributing risk factors. A field epidemiological investigation with a descriptive observational design and cross-sectional approach was conducted. A case was defined as any individual who developed symptoms of food poisoning, including nausea, vomiting, diarrhea, abdominal pain, dizziness, or fever after consuming MBG meals on 13 January 2026. Data were collected through active case finding, structured questionnaires, medical record review, environmental health inspections, and laboratory examination of food samples. Descriptive analysis included calculation of the attack rate (AR), case fatality rate (CFR), and construction of an epidemic curve. A total of 604 cases were identified among 3,976 beneficiaries, yielding an attack rate of 15.2% and a CFR of 0%. The majority of cases occurred among junior high school students (49.5%) and males (56.5%). The incubation period ranged from 30 minutes to 36 hours 30 minutes, with a mean of approximately 14 hours 30 minutes. The epidemic curve demonstrated a common-source outbreak with a point-source pattern. Laboratory examinations identified contamination with Escherichia coli and Salmonella spp. in raw vegetables and fresh fruit. Environmental health inspections revealed multiple hygiene and sanitation deficiencies. This investigation confirmed a food poisoning outbreak associated with contaminated MBG food items, most likely caused by Escherichia coli with possible co-contamination by Salmonella spp. Strengthening food hygiene and sanitation practices in mass food provision programs is essential to prevent similar outbreaks.
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