BGN Investigation Finds Nitrite in Stir-Fried Pakcoy in Cianjur's MBG Programme

Jakarta (ANTARA) - The National Nutrition Agency (BGN) has disclosed the results of its investigation into a food safety incident within the Free Nutritious Meals Programme (MBG) in Cianjur Regency, West Java, on 16 April 2026. The final investigation report found no bacterial contamination in the majority of menu items served at the Leles 2 Nutrition Fulfilment Service Unit (SPPG) in Sukasirna, but chemical nitrite contamination was detected in the stir-fried pakcoy item exceeding normal limits set by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). “Referring to the JECFA maximum limit for nitrite of 0.07 mg/kg body weight per day, the stir-fried pakcoy contained 11.85 mg/kg, meaning the findings at SPPG Leles 2 in Cianjur were 169 times above the safe limit,” stated Arie Karimah Muhammad, Chair of the Independent Investigation Team of BGN, in an official Instagram post by Sidak BGN, quoted in Jakarta on Monday. Based on tests from the West Java Provincial Health Laboratory (Labkesda), menus from 13, 14, 15, 17, and 18 April 2026 tested negative for Salmonella sp, S. aureus, E. coli, and B. cereus. Arie explained that naturally, some fruits and vegetables can contain nitrite, with levels potentially increasing due to bacterial activity converting nitrate to nitrite. “Suspected other sources of contamination could come from excessive use of organic or nitrogen fertilisers, seepage water contaminated with human or animal waste, or chemical factory waste near agricultural land,” she said. As follow-up, the investigation team has requested the BGN Deputy for Systems and Governance, as well as Monitoring and Supervision, to hold a serious meeting with the Ministry of Agriculture to discuss the case comprehensively. “The nitrite findings are considered very serious and potentially have broad impacts on food security,” Arie stated. She emphasised that nitrite can trigger methaemoglobinemia, a condition where the blood’s haemoglobin ability to carry oxygen to the body’s cells decreases. “As a result, the body may feel weak and experience shortness of breath, due to oxygen deprivation in the cells,” she added. The case previously drew attention after several students reported health issues after consuming food from the MBG programme. Local government and health agencies then conducted laboratory examinations of food samples, along with evaluations of the distribution and processing processes.