92 ROTC cadets fall ill after camp meal

By Jennifer P. Rendon and Mariela Angella Oladive

DINGLE, Iloilo — A total of 92 Basic Reserve Officers’ Training Corps cadets were brought to three medical facilities after a suspected foodborne illness incident during their summer camp training at Camp Adriano Hernandez here on the evening of June 17.

The cadets were among about 900 participants of the ROTC Summer Camp Training Class 01-2026, facilitated by the Philippine Army’s 6th Regional Community Defense Group.

They came from different schools in Western Visayas and Negros Island.

The 6RCDG said the cadets reportedly experienced symptoms after consuming pork adobo served during dinner.

Because of the number of participants, meals were served in two batches.

The 92 cadets were part of the first batch that ate dinner.

They initially experienced stomach upset and later dizziness, while the Iloilo Provincial Health Office said some trainees also had vomiting and abdominal pain about 30 minutes after dinner.

After the incident, the remaining cadets were told not to eat the pork adobo.

Upon receiving the report, 6RCDG commander Col. Edralin L. Poblete said training officials immediately activated emergency response protocols and facilitated the prompt evacuation of the affected cadets to nearby medical facilities for treatment and observation.

Most of the affected cadets were brought to Iloilo Provincial Hospital in Pototan town, while others were rushed to Ramon D. Duremdes District Hospital in Dumangas and Don Jose S. Monfort Medical Center in Barotac Nuevo.

Poblete earlier said 74 cadets were brought to a hospital in Pototan, 10 to a hospital in Barotac Nuevo, and five to a hospital in Dumangas.

The reported hospital breakdown accounted for 89 cadets, although the 6RCDG and health authorities reported 92 affected cadets.

Poblete said they closely coordinated with health care providers to ensure all affected cadets received immediate medical attention.

Communication lines were also maintained with the families of the cadets to provide timely updates on their condition.

As of Thursday, June 18, all affected cadets had been treated and discharged from hospitals.

No cadets remained under hospital observation, and all were reported to be in stable condition.

“The welfare of our cadets remains our highest priority. We are committed to providing the necessary care, support, and medical attention while ensuring the highest standards of safety and accountability throughout training” Poblete said.

The Iloilo Provincial Health Office said its Provincial Epidemiology and Surveillance Unit received reports of a clustering of foodborne illness cases among the trainees.

“All of them experienced mild symptoms and have already been discharged from the hospital,” IPHO chief Dr. Maria Socorro Colmenares-Quiñon said.

The IPHO coordinated with primary health care facilities in Dingle and district hospitals regarding response protocols and the status of the affected cadets.

Quiñon said the health office would conduct a field investigation to gather additional information and collect samples of leftover food and water for confirmatory testing.

The investigation aims to determine the source of contamination and identify the cause of the symptoms experienced by the cadets.

The health office will also provide guidance on food safety measures to the affected communities to prevent similar incidents.

Quiñon reminded the public to observe proper food handling practices, including storing ingredients properly, washing hands with soap and clean water before and after food preparation, and keeping leftover food in clean containers.

She also advised the public to inspect food before serving and seek immediate medical attention if symptoms such as vomiting, diarrhea, or abdominal pain occur.

The 6RCDG said it is assessing the circumstances surrounding the incident and will implement additional measures to further strengthen food safety and health protocols in future training activities.

Poblete said they hired 10 civilians living near the area to help prepare food for the training camp.

He said the same individuals had been hired in previous summer camp trainings.

According to reports, the pork used for the meal was purchased from a local market.

ROTC is part of the National Service Training Program and is designed to provide military training to tertiary-level students for national defense preparedness.