PETALING JAYA, El Sky News – The mystery behind the large-scale food poisoning incident that affected more than 300 participants during a Family Day event at a theme park in Petaling Jaya has finally been uncovered. The Selangor State Health Department (JKNS) confirmed that the primary cause of the incident, which occurred on 4 October, was due to critical contamination found in both the food and cooking equipment at the park’s kitchen premises.
The incident saw a total of 322 out of 4,710 participants falling ill after consuming the meals provided during the event.
Key Contributing Factors
A detailed investigation conducted by JKNS revealed several major lapses in food handling practices that led to this public health crisis.
According to the official statement, the following factors were identified as the main contributors:
Insufficient Food Handlers: The ratio of food handlers to the number of meals prepared was inadequate to safely cater to thousands of participants.
Prolonged Food Storage: The food was stored for an extended period between preparation and serving time, creating conditions for bacterial growth.
Cross-Contamination Risks: There was a high likelihood of cross-contamination occurring during the cooking process, indicating poor hygiene practices in the kitchen.
These contaminations are believed to have facilitated the spread of bacteria that caused the widespread food poisoning symptoms among attendees.
Closure and Disinfection Orders
In an immediate move to safeguard public health, JKNS has issued an order for the immediate closure of the theme park’s kitchen premises.
The closure is intended to allow thorough cleaning and disinfection to be carried out in accordance with established standard operating procedures (SOPs). The premises will only be allowed to reopen once follow-up inspections confirm that cleanliness standards meet safe levels and fully comply with the Food Act 1983.
JKNS also advised all food business operators—particularly those catering for large-scale events—to prioritise personal hygiene, maintain the cleanliness of raw ingredients and equipment, and adhere to proper food storage durations to prevent similar incidents in the future.
