Food Safety and Public Health: A Case Study of the 2020 ‘Pudding Buih’ Salmonella Outbreak in Malaysia

Nur Aisyah Athirah Wijaya; Widad U’lwani Daniel Sallehi; Muhammad Imtiaz Mohammad Jamil; Nurhanis Syifa Ahmad Termizi

doi:10.55265/halalreviews.v4i1.51

Authors

Nur Aisyah Athirah Wijaya Faculty of Syariah and Law, Universiti Sains Islam Malaysia (USIM), 71800, Nilai, Negeri Sembilan, Malaysia
Widad U’lwani Daniel Sallehi Faculty of Syariah and Law, Universiti Sains Islam Malaysia (USIM), 71800, Nilai, Negeri Sembilan, Malaysia
Muhammad Imtiaz Mohammad Jamil Faculty of Syariah and Law, Universiti Sains Islam Malaysia (USIM), 71800, Nilai, Negeri Sembilan, Malaysia
Nurhanis Syifa Ahmad Termizi Faculty of Syariah and Law, Universiti Sains Islam Malaysia (USIM), 71800, Nilai, Negeri Sembilan, Malaysia

DOI:

https://doi.org/10.55265/halalreviews.v4i1.51

Keywords:

Food Safety, Food Poisoning, Pudding Buih, Contamination, Production Process

Abstract

Foodborne illnesses present a critical challenge to public health, especially when linked to popular foods like ‘Pudding Buih,’ a beloved Southeast Asian dessert. This case study investigates a significant outbreak of food poisoning in May 2020, involving expired eggs contaminated with Salmonella, which resulted in 99 illnesses and one death in Malaysia. The incident triggered an investigation by the Terengganu State Health Department, revealing lapses in food safety and halal compliance. This study examine the factors leading to the contamination. Findings indicate that expired eggs were the primary source of the outbreak, exacerbated by inadequate food safety practices. The case underscores the importance of stringent food safety standards and halal integrity in preventing similar incidents. Recommendations include enhanced regulatory oversight, routine inspections, and rigorous food handling practices to safeguard public health and uphold consumer trust in halal food products.

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