bihar-36-students-fall-ill-after-detergent-added-to-mid-day-meal

At least 36 girl students fell ill after detergent powder was allegedly added instead of salt to their mid-day meal at a government school in Bihar’s Nalanda district on Tuesday.

 

The incident took place at Middle School in Parasi under the Noorsarai police station area. The students complained of dizziness and began vomiting after eating the meal. They were initially given first aid at the school before being shifted to Biharsharif Sadar Hospital.

 

Officials said all the students were stable and out of danger.

 

Detergent allegedly mistaken for salt

 

The mid-day meal, consisting of soybean rice, was supplied by an NGO as per the prescribed menu, school principal Shailendra Kumar Singh said.

 

According to local residents, the containers of salt and detergent powder were kept at the same place in the school kitchen. The cook allegedly mistook the detergent for salt and added it to the food.

 

Some students had already eaten the meal when others complained that it did not contain enough salt. Soon afterwards, several students began feeling dizzy and vomiting.

 

As their condition did not improve after initial treatment at the school, they were taken to the district hospital.

 

Civil Surgeon Dr Jay Prakash Singh visited the hospital and assessed the condition of the students. He said they were out of danger.

Also read: CM Adhikari urges stand against ‘Tukre Tukre Gang’

 

Inquiry ordered into mid-day meal lapse

 

Bihar Rural Development Minister Shravan Kumar also visited the hospital and met the affected students. He spoke to doctors about their condition and said a detailed inquiry would be conducted.

 

The investigation will examine how detergent and salt came to be stored together in the kitchen and how the substance was added to the students’ meal.

 

Authorities are also expected to examine the preparation and distribution of the mid-day meal to determine how the lapse occurred.

 

The incident has raised questions over basic safety and food-handling practices in the school kitchen, particularly the storage and identification of substances used in preparing meals for students.