SINGAPORE: On 15 April 2025, the Singapore Food Agency (SFA) and the Ministry of Health (MOH) announced that there is no conclusive evidence to link the gastroenteritis cases reported during a national preparedness exercise earlier this year to the consumption of ready-to-eat (RTE) meals.
A total of 187 individuals, representing approximately 0.2 per cent of the people who consumed the meals, fell ill during Exercise SG Ready.
The exercise, which simulates crises like power outages and disruptions to food supplies, was part of this year’s Total Defence activities.
The RTE meals were distributed on 18 February to students from the School of the Arts (SOTA) and were also intended for distribution across other schools as part of the broader Food Resilience Preparedness Programme.
No foodborne pathogens detected in tests; RTE meals not confirmed as cause of gastroenteritis cases
According to the joint statement from SFA and MOH, there was no direct link found between the gastroenteritis symptoms and the meals consumed.
“Based on the investigation findings, both food safety and clinical results did not pinpoint the ready-to-eat meals as the definitive cause of the incident,” the authorities said.
Laboratory tests on the RTE meal samples, environmental swabs from food production equipment, and stool samples from affected individuals and food handlers showed no presence of foodborne pathogens, the agencies reported.
Despite this, the authorities pointed out that some students from SOTA were among those who fell ill after consuming the meals.
In response, SFA paused the distribution of the meals as a precautionary measure.
SFA and MOH launched an investigation into the matter, focusing on the food safety protocols at the premises where the meals were produced.
The investigation revealed no lapses in the manufacturing process or food safety practices at SATS, the company responsible for producing the meals.
In light of the incident, SFA has vowed to work closely with SATS to review and further strengthen their food production processes to ensure the highest safety standards are maintained.
“Food safety is a joint responsibility, and we will continue to ensure that a strong food safety regime is in place,” the authorities added, but did not specify the cause of the gastroenteritis outbreak.
The ready-to-eat meals were developed for emergency situations, leveraging SATS’ experience in producing army combat rations.
Designed for storage at room temperature and with a shelf life of up to eight months, these meals are intended for public consumption in times of national crises.
Originally, they were intended for distribution to over 100,000 students and teachers across 90 schools, and later, to more than 8,000 seniors at Active Ageing Centres island-wide.
Notable food poisoning incidents in Singapore
Singapore has experienced several significant food poisoning incidents in recent years.
In July 2024, more than 130 employees at ByteDance’s Singapore office suffered gastroenteritis after consuming catered meals, with 57 hospitalised.
In November 2022, 29 individuals developed gastroenteritis after consuming food from the “Drinks & Snacks” stall at Nanyang Girls’ High School; none required hospitalisation.
In March 2019, 251 children from 13 PCF Sparkletots pre-schools fell ill due to food served by Kate’s Catering, leading to the suspension of the caterer’s licence.
In November 2018, a severe outbreak linked to Spize restaurant resulted in the death of 38-year-old man and hospitalised 46 others.
Investigations revealed alarming lapses in food hygiene at Spize, leading to its closure and fines for the company.
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