Eight provide statements in probe into Gombak case that killed two
GOMBAK: The police have recorded statements from eight people as their investigation into the fatal food poisoning case that killed two continues.
Gombak OCPD Asst Comm Noor Ariffin Mohamad Nasir said police recorded statements from family members and the food supplier involved.
The sessions were conducted on June 10 and 11. Other victims who had suffered food poisoning are also being identified.
He said police are in the midst of recording the statements of the event organisers and those directly involved in the food preparation.
Meanwhile, Health Minister Datuk Seri Dr Dzulkefly Ahmad said follow-up action had been taken on the food poisoning incident, which resulted in two deaths and left 82 people with symptoms.
“The Health Ministry and I view this issue seriously. Follow-up action has been taken,” he said in a Facebook post on Tuesday night.
He urged organisers and caterers to always ensure utmost hygiene and food safety when catering for any events, especially when weather conditions are unpredictable.
“Children in particular are susceptible to dehydration due to diarrhoea. If there are signs such as vomiting, nausea, fatigue or headache, please head to the nearest clinic,” he said while expressing condolences to the victims’ families.
“Please visit the Emergency Department at the nearest hospital if the situation is serious.”
He also asked stakeholders to follow the Health Ministry’s advice and guidelines from time to time.
Dr Siti Raihanah Shafie, a senior lecturer at the Nutrition, Faculty of Medicine and Health Sciences Department, Universiti Putra Malaysia, said raw food contaminated with micro-organisms, toxins or chemicals that were not safely and properly handled could lead to food poisoning.
“Food safety is a critical concern that must be taken seriously by both food handlers and consumers.
“Cross-contamination during handling and preparation is another common cause of food poisoning. “For instance, eggs are often linked to bacterial infections like salmonella, which can occur when eggshells are contaminated with infected chicken droppings or faeces residue.“Therefore, it’s essential to handle eggs carefully and safely, ensuring they are thoroughly washed and properly stored.
“Before purchasing, eggs should be checked for cracks and stains to prevent salmonella from transferring from the shell to the egg’s contents, which is more likely with cracked eggs,” she added.
She said salmonella could grow in eggs due to changes in storage conditions and the growth of salmonella could be rapid if it enters the yolk, especially if the eggs are not fresh and stored at high temperatures.
Dr Siti Raihanah said caterers should keep up with food handling practices, including the Food Hygiene Regulations 2009 and the Food Act 1983.A food poisoning incident led to the deaths of a 17-year-old boy and a 19-month-old toddler on June 10.
The Selangor Health Department believed that the fried bee hoon and fried eggs served at an event were the source of the food poisoning.State health director Dr Ummi Kalthom Shamsudin previously said that the meal was catered by an external party.
Out of the 247 people that ate the meal, 82 people (33%) exhibited symptoms, she added.
