Selangor Health Department says contaminated food and equipment caused 322 food poisoning cases at a Petaling Jaya theme park family day event.
SHAH ALAM: The Selangor State Health Department confirmed that contaminated food and cooking equipment caused a food poisoning incident at a government agency’s family day programme at a Petaling Jaya theme park.
JKNS received notification from the Petaling District Health Office about the October 4 incident on October 6 and conducted detailed investigations.
Preliminary investigations and active case detection revealed that 322 out of 4,710 exposed individuals developed symptoms including diarrhoea, vomiting and stomach pain.
Adults comprised 92% of cases while children and teenagers accounted for the remaining 8%.
All affected individuals received treatment with no hospital admissions, intensive care requirements or fatalities reported.
The statement addressed media reports and viral social media posts claiming over 800 staff and family members were affected during the October 4 event.
Investigations identified several contributing factors including insufficient food handlers for large quantities, prolonged food storage before serving and potential cross-contamination during cooking.
Risk assessment confirmed the food poisoning originated from contaminated food prepared in the theme park’s kitchen.
JKNS ordered the temporary closure of the theme park’s kitchen for cleaning and disinfection as a control measure.
The theme park itself remained open since contamination was confined to the kitchen area and not the general environment.
The kitchen reopened after certification confirmed it met all food safety requirements and was thoroughly cleaned.
The department conducted risk communication sessions and engagement with theme park management and event organisers to strengthen food hygiene practices.
Notifications were distributed to other district and state health offices to assist in detecting and monitoring symptomatic cases.
JKNS advised all food handlers to comply with the Food Act 1983 and Food Hygiene Regulations 2009 while prioritising food safety throughout preparation.
Food handlers were reminded to maintain personal and equipment cleanliness, use fresh ingredients and clean water, cook food thoroughly and ensure consumption within four hours of cooking.
The public was advised to choose clean food premises, apply the ‘see, smell and taste’ concept before eating and seek medical attention if experiencing symptoms after consuming outside food. – Bernama
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