National Nutrition Agency Suspends Semarang Service Unit After 707 Poisoned by Free Nutritious Meal
The Head of the National Nutrition Agency (BGN), Sudaryono, has imposed a temporary suspension on the Karangturi Nutrition Fulfilment Service Unit (SPPG) following a mass food poisoning incident involving the Free Nutritious Meal (MBG) programme in Semarang, Central Java. “The suspension applies to partners, foundations, and the SPPG; we have also issued warnings to the sub-district coordinators and higher officials,” Sudaryono stated during a visit to the victims in Semarang on Saturday, 1 August 2026.
Sudaryono visited several hospitals in Semarang, including RS Permata Medika, RS Bhakti Tamtama, and RS Pantiwilasa Citarum, where victims are being treated. The Semarang City Health Office reported that 707 individuals, comprising 693 students and 14 teachers from SMK Negeri 6 Semarang, allegedly suffered poisoning after consuming the MBG meals on Friday, 31 July 2026. Most victims experienced dizziness, nausea, vomiting, and diarrhoea. “Of the approximately 700 affected, 13 are currently receiving hospital treatment, while others are being cared for at community health centres (puskesmas). Fortunately, their conditions have improved,” said Sudaryono.
Based on initial investigations, the BGN suspects the incident was triggered by certain food ingredients, which are currently undergoing laboratory testing, as well as food being cooked too far in advance of distribution. Sudaryono noted that early findings point towards ingredients such as cassava leaves and rendang spices as potential causes, but he has requested the Health Office to conduct thorough laboratory analysis. “We require at least five to seven working days to receive the results. However, our current investigation suggests these specific ingredients and premature cooking times are the likely culprits,” he added.
To prevent similar occurrences, the BGN is accelerating the implementation of a digital system to ensure all stages of food production are documented and monitored, including cooking times, menus, and the use of ingredients and spices. “We have prepared the system and are now mandating that all kitchens, including sub-district coordinators, operate using this digital framework,” Sudaryono said. To enhance oversight, he also called upon health officials, teachers, and parents to actively monitor the MBG menus prepared by the SPPG kitchens, asserting that the BGN will not tolerate any negligence in the execution of the programme.