To Prevent Poisoning, BGN Asks SPPG Not to Cook Noodles Without a Competent Chef

Jakarta (ANTARA) - Deputy Head of the National Nutrition Agency (BGN), Nanik Sudaryati Deyang, stated that her agency has issued a circular to the Nutrition Fulfillment Service Units (SPPG) advising against cooking noodle menus without a competent chef to prevent food poisoning.

This was conveyed by Nanik after visiting the kitchen for the Free Nutritious Meals (MBG) in East Jakarta on Sunday (10/5), which caused 147 children to suffer digestive issues on Friday (8/5) evening.

“Because noodles often cause digestive problems, we at the central BGN have actually issued a circular advising against cooking noodles if there is no competent chef who fully masters the techniques for cooking noodles to prevent them from spoiling quickly. We have also disseminated this through regional heads and area coordinators,” she said on the official Instagram accounts @nanik_deyang and @sidakbgn, quoted from Jakarta on Tuesday.

“On Sunday night, I conducted a spot check at the kitchen processing MBG, which was the cause of 147 children experiencing digestive issues in East Jakarta, where 33 of them were briefly hospitalised, but all were discharged on Monday (11/5),” Nanik said.

“I was quite surprised to learn that noodles were used again in the menu, because a month earlier in East Jakarta, a spaghetti menu also caused stomach issues in several children, with some even hospitalised at the same facility,” she added.

She explained that wet noodles or fresh yellow noodles are indeed very prone to spoilage due to their high water content, making them an ideal environment for microbial growth.