Tahu Pangsit Suspected as Cause of MBG Food Poisoning in Cakung
The Jakarta Health Department has taken remaining samples of the free nutritious meal (MBG) servings suspected of causing hundreds of students from several schools in Cakung, East Jakarta, to suffer food poisoning.
Jakarta Health Department Head Ani Ruspitawati stated that the laboratory test results are scheduled to be completed on Tuesday, 12 May next week.
The suspected (food poisoning) from the physical examination of the food originates from the tahu pangsit serving,” said Ani when confirmed by Tempo via WhatsApp message on Saturday, 9 May 2026.
Based on information gathered by Tempo, the MBG menu served by the Nutrition Fulfilment Service Unit (SPPG) Pulogebang to students last Friday, 8 May, included shredded chicken noodles; crispy mushrooms; tahu pangsit; watermelon slices; and fresh vegetables.
The affected students come from several schools in the Pulogebang area, Cakung, East Jakarta, namely Cakung Timur 01 State Elementary School and Ujung Menteng 02 and 03 State Elementary Schools.
Ani Ruspitawati said that based on data collected by her agency, there are 252 reports from parents of students who experienced poisoning after consuming MBG.
However, she said, not all parents accessed health services. The reason is that some of the children are considered to only have mild poisoning symptoms.
The Jakarta Health Department, she said, recorded 188 students who have accessed health services to receive further medical treatment.
“Currently, there are still 26 students being treated in several hospitals,” said Ani.
This food poisoning case, which led to hundreds of students being rushed to health facilities, adds to the long list of issues in the implementation of the MBG project.
Based on data gathered by the Indonesian Education Monitoring Network (JPPI), the total number of MBG poisoning victims from 2025 to early 2026 reaches 21,254 people.
“The continued occurrence of poisoning cases proves that the MBG project is still rushed without being accompanied by clear food safety standards,” said JPPI National Coordinator Ubaid Matraji.