At least 238 students in the Province of Guimaras were rushed to the hospital after exhibiting signs and symptoms of suspected food poisoning.

Students from the College of Business and Management of Guimaras State University in the Municipality of Buenavista experienced vomiting, diarrhea, and nausea after they were served food prepared by an independent caterer.

Most of those who exhibited the symptoms ate spaghetti reportedly during a business convention on November 15, 2024.

In an investigation done by the police, over 1,400 packs of spaghetti were prepared. Only about 500 attended the activity, but over 300 students in another event asked to have the extra food packs.

The 500 students were part of an event from 10 a.m. to noontime on November 15, 2024, while the other students ate the spaghetti during their afternoon event.

However, there were those who said they had not eaten spaghetti but exhibited the symptoms, which called for authorities to delve deeper into the incident.

"Ang sa mga sample na nakuha ng mga personnel ng RHU, ipapa-laboratory pa nila. So ang makadeklara nito o makabigay ng findings, kung ano ang dahilan ng pagsakit ng tiyan ng mga bata,” Captain Rene Mercado, officer in charge of Buenavista Municipal Police Station, said.

The university has extended immediate medical assistance to the students. The school vowed as well to settle the medical expenses of the victims.

“Ang mga bubong nila, niri-request nila sa OR upang mahanapan ng paraan na mabalik ang kanilang expenses,” according to Dr. Lilian Diana Parreño, president of the Guimaras State University.

As of this writing, six patients are still admitted at a hospital in Buenavista, while two in the Municipality of Jordan.

Police said 28 patients are under monitoring.

Meanwhile, a culinary arts trainer said that warm weather and placing food in containers while hot could have hastened contamination.

Rodyma Hope Gamilong, culinary arts trainer who serves the Local Government Unit of Iloilo City, said that food items with milk should be consumed immediately.

She pointed out that safety in food handling should always be a priority.

Preparation should be proportionate to the number of expected consumers to avoid food spoilage, she added.

It is best, according to Gamilong, to observe the standard operating procedure (SOP) of keeping the cooking area spic and span, and the wearing of prescribed personal protective equipment. 

“Ang ating apron, face mask, at kung mag-serve tayo or mag-prepare tayo, kailangan ang ating kamay ay mayroong gloves para ma-avoid ang contamination ng pagkain,” Gamilong emphasized.