RUBEN, CLETH MERIDIAN S.

NUTRITION
N2-B July 8, 2019

“27 CHILDREN DIE AFTER EATING CASSAVA AT PHILIPPINE SCHOOL”

Wailing parents carried the bodies of their children from hospitals after a snack of cassava killed
27 and sickened 100 others Wednesday at an elementary school in south-central Philippines.
With the nearest hospital 30 kilometers away from San Jose school, in Bohol island's Mabini
town, some victims died while being carried in a variety of vehicles, including three-wheel
motorcycle taxis. Filipino school children lie in the hospital in Ubay town of Bohol, province
March 10, 2005. More than 100 people were poisoned after eating during a snack break at
school. At least 29 pupils at San Jose Elementary School in Magini, Bohol, Philippines died of
likely cyanide poisoning on Wednesday after eating caramelized cassava roots. Romeo Ranoco.
Filipino school children lie in the hospital in Ubay town of Bohol, province March 10, 2005.
More than 100 people were poisoned after eating during a snack break at school. At least 27
pupils at San Jose Elementary School in Magini, Bohol, Philippines died of likely cyanide
poisoning on Wednesday after eating caramelized cassava roots. [Reuters]Francisca Doliente
said her nine-year-old niece, Arve Tamor, was given some of the deep-fried caramelized cassava
by a classmate who bought it from a vendor outside the school. "Her friend is gone. She died,
Doliente said. Her niece was being treated, she said. The roots of the cassava plant, a major crop
in the tropical countries, are rich in protein, minerals and vitamins. However, cassava is
poisonous unless it is peeled and thoroughly cooked. If it is eaten raw or prepared incorrectly,
one of its chemical constituents will be attacked by digestive enzymes and give off the deadly
poison cyanide. As little as two cassava roots can contain a fatal dose grated cassava. Philippines
President Gloria Arroyo was expected to condole with the villagers after poisonous cassava
sweets killed up to 28 children and sent around 60 others to hospital, officials said. Grated
cassava. Philippines President Gloria Arroyo was expected to condole with the villagers after
poisonous cassava sweets killed up to 27 children and sent around 60 others to hospital, officials
said. "Some said they took only two bites because it tasted bitter and the effects were felt 5-10
minutes later," said Dr. Harold Gallego of Garcia Memorial Provincial Hospital in the nearby
town of Talibon, where 47 patients were taken. Mabini Mayor Stephen Rances said 27 students
were confirmed dead. The victims suffered severe stomach pain, vomiting and diarrhea. They
were taken to at least four hospitals from the school in Mabini, about 600 kilometers southeast of
the capital, Manila. Sobbing parents left hospitals carrying the bodies of their children wrapped
in blankets. Some victims were still vomiting nearly 12 hours after eating the snack, said Dr.
Nenita Po of the government-run Gov. Celestino Gallares Memorial Hospital. However, those
who were alive when they reached the hospital had a good chance of surviving, Po said. He said
some worried parents brought in their children even if they did not show any symptoms of
poisoning. Grace Vallente said her seven-year-old nephew Noel died end route to the hospital
and that her nine-year-old niece Roselle was undergoing treatment. "There are many parents
here," she said from L.G. Cotamura Community Hospital in Bohol's Ubay town. "The kids who
died are lined up on beds. Everybody's grief-stricken." Dr. Leta Cutamora confirmed 14 dead at
the hospital and 35 admitted for treatment. Po said 15 patients were brought there, including the
68-year-old woman who prepared the cassava along with another woman. Officials wanted to
talk with the ailing woman, but said she was complaining of pain. A specimen of the cassava was
taken for inspection at the local Crime Laboratory Group.
Summary:
Filipino school children lie in the hospital in Ubay town of Bohol, province March 10, 2005.
More than 100 people were poisoned after eating during a snack break at school. At least 27
pupils at San Jose Elementary School in Magini, Bohol, Philippines died of likely pesticide
poisoning on Wednesday after eating caramelized cassava roots.

Analysis:

1. What factors could have brought about the foodborne illness?

The roots of the cassava plant, a major crop in Southeast Asia and other parts of the world, are
rich in protein, minerals and the vitamins A, B and C. However, if eaten raw or prepared
incorrectly, one of its chemical constituents will be attacked by digestive enzymes and give off
the deadly poison cyanide.

Health Secretary Manuel Dayrit ruled out natural cyanide in the poisoning of more than 100
children that ate sweets made from cassava flour during their school recess. A root crop
cultivated across the country, cassava contains toxic levels of cyanide. Food processing, such as
cooking, reduces the cyanide to harmless levels.

Dayrit said that the tests conducted by the University of the Philippines (UP) Poison
Management and Control Center showed only traces of cyanide but "significant" signs of
pesticide poisoning. "It is very much possible that the food was prepared in an environment that
was highly toxic and contaminated with chemical poisons and bacteria," he said.

According to UP toxicologists Lyn Panganiban and Irma Macanilao, the analysis of the snack
samples and the reaction of the survivors to treatment suggested carbamate pesticide
contaminated the flour used for the snacks. Carbamate is a common pesticide in farms and
households in Bohol and the snacks may have been prepared in an area with relatively high
concentrations of the substance.

2. What are the symptoms of food poisoning?

The victims suffered severe stomach pain, vomiting and diarrhea.

3. What preventive measures could have been done to prevent food borne illness?

Organic and locally produced foods may have environmental benefits such as using less
pesticides or fertilizers. These foods, like others, can be exposed to harmful bacteria during the
growing and harvesting process. It is important for farmers and distributors to use good sanitary
practices to minimize food contamination. Consumers should always prepare and cook food
properly, no matter where it is from.

Careful sampling of the food is necessary for objective evaluation rather than sensory evaluation.
Objective evaluation is done which includes chemical, physiochemical, microbial and physical
methods of analysis. Chemical methods include the determination of nutritive value of foods
before and after cooking, and to detect the products of decomposition and adulterants in foods.
The most widely employed objective evaluation is the measurement of physical properties by the
use of instruments. Measurements of the appearance and volume of foods are also important.