Poisoning Case in Ketapang, IPB University Academic Warns of Serious Impact of Shark Consumption on Children
A poisoning case that affected 24 students and 1 teacher at SDN 12 Benua Kayong, Ketapang, West Kalimantan, due to consuming a menu based on fried shark has raised serious concerns.
Rosyda Dianah, SKM, MKM, a lecturer at the Vocational School of IPB University from the Management of Industrial Food and Nutrition Services Study Program, warned that shark is not a safe food source for children due to its high heavy metal content.
Rosyda emphasized that shark consumption in children is highly risky. “Sharks are apex predators that easily accumulate mercury, arsenic, and lead through biomagnification. This accumulation makes shark meat dangerous for human consumption,” she said.
She explained that biomagnification is the process of increasing concentrations of toxic substances in the food chain. Mercury accumulated in the ocean is absorbed by marine plants, then transferred to fish, and eventually accumulates in high concentrations in sharks.
“The methylmercury content in sharks is toxic and can cause nausea, vomiting, headaches, and even serious neurological disorders. Children are the group most vulnerable to these toxic effects,” she added.
In addition to mercury, shark fins are also known to contain high levels of arsenic. Exposure to arsenic can damage the liver, kidneys, skin, and lungs. Meanwhile, lead in shark meat can cause seizures, coma, and even death.
“The selection of shark as an ingredient for the Free Nutritious Meals (MBG) program is clearly inappropriate, especially for school children,” said Rosyda.
She suggested that the menu for children should follow the B2SA concept: diverse, nutritious, balanced, and safe. According to her, the B2SA dietary pattern ensures that children get enough energy and nutrition without health risks.
“Food should be chosen from ingredients that are safe, easily accepted by children, and affordable for the community,” she said.
In addition to food selection, Rosyda also highlighted the importance of kitchen hygiene and food distribution. She explained that a healthy kitchen must always be clean, free from cross-contamination, have hand washing facilities, and meet pest control standards.
“A systematic workflow, separation of raw and cooked ingredients, and timely food distribution greatly affect food safety,” she explained.
According to Rosyda, the case in Ketapang can serve as a lesson for schools, food service providers, and the community to be more careful in selecting and managing food.
“Children should not be victims of negligence in menu planning and food management. The B2SA concept must be the main guideline,” he concluded. (dr) (IAAS/AVM)
