As of 3 Mar 2025, 187 people developed acute gastroenteritis symptoms after eating ready-to-eat meals distributed during Exercise SG Ready.
Among those affected, 184 cases came from schools, two from Active Aging Centers, and one from a public institution.
This represents 0.16% of the total exercise participants.
All affected individuals have received medical care and recovered. No hospitalizations were reported.
No Foodborne Pathogens Detected in Samples
Minister for Sustainability and the Environment Grace Fu responded to questions from three MPs in Parliament on Tuesday, 4 Mar 2025.
She stated that the Singapore Food Agency (SFA) had collected food samples for testing, which revealed no foodborne pathogens.
SFA is a statutory board under the Ministry of Sustainability and the Environment.
On 17 Feb 2025, 20 students from the School of the Arts (SOTA) experienced acute gastroenteritis symptoms after consuming ready-to-eat meals distributed during Exercise SG Ready.
Authorities subsequently suspended the food supply disruption component of the exercise.
The emergency exercise, which coincided with Total Defence Day on 15 Feb, simulated crisis scenarios including power outages and food supply disruptions.
Eight-Month Shelf Life Using Sterilization Technology
The manufacturer of the ready-to-eat meals, SATS Group, was responsible for supplying 150,000 portions of ready-to-eat food that required no refrigeration or heating.
These meals were distributed to more than 100,000 teachers and students across over 90 schools and three polytechnics, as well as approximately 8,000 senior citizens at 111 Active Aging Centers for sampling during the exercise.
When introducing the five food varieties to the media in February, SATS Group explained that the ready-to-eat meals use the same sterilization technology as combat rations, with an eight-month shelf life.
However, they remain edible even after storage for 12 months or longer.
Minister Fu stated that SATS Group, like all food manufacturers licensed by SFA, must comply with food safety requirements and undergo food safety inspections.
For example, manufacturers must prevent cross-contamination between raw and cooked foods in food preparation areas and processing flows, keep environments clean and pest-free, and make sure food handlers receive food safety training and certification.
She also mentioned that SFA had inspected SATS Group’s preparation facilities on 23 Jan 2025, before the meals were distributed, and found the premises clean with no food safety violations.
Additionally, SATS Group took extra measures for the exercise’s meals, including individual seal testing for each meal to prevent leakage.
An SFA-accredited laboratory also conducted microbiological testing on food samples.
Thorough Investigation Underway
Minister Fu said SFA and the Ministry of Health are conducting a thorough investigation into the incident.
If any lapses are found, SFA will take enforcement action.
MP Yip Hon Weng asked whether food safety inspections cover all stages of food production and supply.
Minister Fu explained that different stages have varying risk levels, and authorities use a risk-based and scientific approach to allocate inspection resources more effectively to guarantee food safety.
Minister Fu acknowledged that authorities need to restore public confidence in ready-to-eat meals, but specific measures are difficult to determine while investigations are ongoing.
“SFA will conduct a post-incident review to summarize and learn from this incident. SFA will also continue to communicate and collaborate with various parties, including schools, food businesses, and community partners,” she said.
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