Escherichia coli in Food and Hands of Handlers in Catering service Group A1 and A2

Windi Wulandari, Zulia Setiyaningrum, Sunarto Sunarto, Acintya Wedaning Agni Janametri, Shesa Ratna Suryaning Putri

Abstract


Food hygiene was a controlling factor for food contamination that can cause foodborne diseases such as diphtheria, diarrhea, typhoid, and food poisoning. Several types of microbes that can cause food poisoning, one of which is Escherichia Coli. The purpose of this study was to analyze the relationship between personal hygiene, food hygiene, sanitation facilities, with Escherichia Coli food and hands of handlers in catering services of groups A1 and A2. This research method uses Cross Sectional study, sampling techniques in research using Accidental Sampling in catering service groups A1 and A2 in the Banyudono District. This research was carried out from May to June 2022, the research location was in catering service in the Banyudono district area. This sample in this study was 25 food handlers.The data analysis was done by Chi Square test. The results showed that the handlers had good personal hygiene by 52%, good food hygiene 72%, inadequate sanitation facilities 52%, Escherichia coli in food 56%, and Escherichia coli in hands 84%. There was no relationship between personal hygiene (p-value = 0.302) and food hygiene (p-value = 0.177) with the content of Escherichia coli in food. There was a relationship between sanitation facilities (p-value = 0.000) and the content of Escherichia coli in food. There was no relationship between personal hygiene (p-value = 0.096), food hygiene (p-value = 0.548) and sanitation facilities (p-value = 0.322) with Escherichia Coli on hands. Food service handlers already have personal hygiene and apply good food hygiene, but Escherichia coli is still found in the food and handlers hands. Sanitation facilities still do not meet the requirements, so it is necessary to utilize available sanitation facilities to reduce Escherichia coli contamination.

Keyword: Personal hygiene, Hygiene, Sanitation,  Escherichia coli

Full Text:

PDF

References


Abidin, A. U., Asmara, A. A., Asmarany, A., Ardhayanti, L. I., Ramadhani, D. S., & Iskandar, R. D. (2021). A linkage of personal, food, and environmental hygiene to presence of E. coli in Warmindo Food Stall. Gaceta Sanitaria, 35, S107–S111. https://doi.org/10.1016/j.gaceta.2021.10.008

Anditiarina, D., Wahyuningsih, S., Afian, F., & Mulyawan, W. (2020). Pencegahan Foodborne Diseases Selama Penerbangan Dengan Penerapan Prinsip Keamanan Pangan (Food Safety) Oleh Awak Kabin Dalam Pesawat. Jurnal Kedokteran, 06(01), 68–76.

Asyfiradayati, R., Wulandari, W., & Porusia, M. (2019). Konsep Dasar Kesehatan Lingkungan. Muhammadiyah University Press.

Azzahroh, F. N., Gunawan, A. T., & Triyantoro, B. (2021). Hubungan Hygiene Sanitasi Dengan Kontaminasi Escherichia Coli Pada Makanan Pecel. Buletin Keslingmas, 40(4), 159–165. https://doi.org/10.31983/keslingmas.v40i4.4600

Birgen, B. J., Njue, L. G., Kaindi, D. M., Ogutu, F. O., & Owade, J. O. (2020). Determinants of Microbial Contamination of Street-Vended Chicken Products Sold in Nairobi County, Kenya. International Journal of Food Science, 2020. https://doi.org/10.1155/2020/2746492

Centers for Diseases Control and Preventions. (2021). Foodborne Outbreaks. CDC Website.

de Freitas, R. S. G., da Cunha, D. T., & Stedefeldt, E. (2019). Food safety knowledge as gateway to cognitive illusions of food handlers and the different degrees of risk perception. Food Research International, 116(December 2018), 126–134.

Diyanah, K. C., Nirmalasari, N., Azizah, R., Sukma, A., & Pawitra. (2021). Faktor Personal Hygiene dengan Keberadaan Escherichia coli pada Makanan di Jasaboga Asrama Haji Surabaya. PREPOTIF : Jurnal Kesehatan Masyarakat, 5(2), 673–680. https://doi.org/10.31004/prepotif.v5i2.1830

Fatimah, S., Hekmah, N., Fathullah, D. M., & Norhasanah, N. (2022). Cemaran Mikrobiologi Pada Makanan, Alat Makan, Air Dan Kesehatan Penjamah Makanan Di Unit Instalasi Gizi Rumah Sakit X Di Banjarmasin. Journal of Nutrition College, 11(4), 322–327. https://doi.org/10.14710/jnc.v11i4.35300

Herawanto, H., Rositadinyati, A. F., Rau, M. J., Marselina, M., & Purwanti, L. (2020). The Correlation Between Personal Hygiene and Food Processing in Diarrhea Occurrences on Post-Earthquake And Liquefaction Toddlers In Refugee Camps Of Biromaru Public Health Center. Ghidza: Jurnal Gizi Dan Kesehatan, 4(1), 79–89. https://doi.org/10.22487/ghidza.v4i1.29

Hutasoit, D. P. (2020). Pengaruh Sanitasi Makanan dan Kontaminasi Bakteri Escherichia coli Terhadap Penyakit Diare. Jurnal Ilmiah Kesehatan Sandi Husada, 12(2), 779–786. https://doi.org/10.35816/jiskh.v12i2.399

Johnson, M., Samuel, I., Irene, O., & Paul, K. (2020). Food safety knowledge and practices of street food vendors in selected locations within Kiambu County, Kenya. African Journal of Food Science, 14(6), 174–185. https://doi.org/10.5897/ajfs2020.1929

Kemenkes RI. (2011). Permenkes RI No. 1096/Menkes/Per/ VI/2011 tentang Higiene Sanitasi Jasaboga. Journal of Chemical Information and Modeling, 53(9), 1689–1699.

Krishnasree, V., Nethra, P. V., Dheeksha, J., Madumitha, M. S., Vidyaeswari, R., & Lakshya, P. (2018). A pilot study on assessing the sustainability of food safety and hygienic practices in street food handling system. Asian Journal of Dairy and Food Research, 37(of), 321–325. https://doi.org/10.18805/ajdfr.dr-1381

Lazaro, J., Kapute, F., & Holm, R. H. (2019). Food safety policies and practices in public spaces: The urban water, sanitation, and hygiene environment for fresh fish sold from individual vendors in Mzuzu, Malawi. Food Science and Nutrition, 7(9), 2986–2994. https://doi.org/10.1002/fsn3.1155

López, A., Burgos, T., Vanegas, M., Álvarez, Z., Mendez, Y., & Quinteros, E. (2023). Factors associated with microbiological contamination of chicken meat marketed in El Salvador. Revista peruana de medicina experimental y salud publica, 40(1), 25–33. https://doi.org/10.17843/rpmesp.2023.401.12100

Mengist, A., Mengistu, G., & Reta, A. (2018). Prevalence and antimicrobial susceptibility pattern of Salmonella and Shigella among food handlers in catering establishments at Debre Markos University, Northwest Ethiopia. International Journal of Infectious Diseases, 75, 74–79.

Mustika, S. (2019). Keracunan Makanan: Cegah, Kenali, Atasi (Pertama). UB Press.

Pusat krisis kesehatan. (2014). Keracunan Makanan di Boyolali, Jateng 2014. Kementerian Kesehatan RI.

Rahmayani, R. D., & Simatupang, M. M. (2019). Analisis Pengaruh Higiene Penjamah Dan Sanitasi Makanan Terhadap Kontaminasi E. Coli Pada Jajanan Sekolah. Jurnal Untuk Masyarakat Sehat (JUKMAS), 3(2), 164–178.

Rorong, J. A., & Wilar, W. F. (2020). Keracunan Makanan Oleh Mikroba. Techno Science Journal, 2(2), 47–60.

Rulen, B. N., & Intarsih, I. (2021). Analisis Keberadaan Bakteri Dan Higiene Sanitasi PeralatanMakan Di Rumah Makan Wilayah Kerja Puskesmas SimpangTiga Pekanbaru. Ensiklopedia of Journal, 3(2), 179–189. http://jurnal.ensiklopediaku.org

Tata Rahmanta. (2020). Diduga Keracunan Makanan, Ratusan Murid SD Boyolali Dilarikan ke Puskesmas.

Tuglo, L. S., Agordoh, P. D., Tekpor, D., Pan, Z., Agbanyo, G., & Chu, M. (2021). Food safety knowledge, attitude, and hygiene practices of street-cooked food handlers in North Dayi District, Ghana. Environmental Health and Preventive Medicine, 26(1), 1–13. https://doi.org/10.1186/s12199-021-00975-9

Wardani, D. L., & Setiyaningrum, Z. (2019). Identifikasi Bakteri Escherichia coli pada saus Makanan Jajanan di Sekitar Kampus Universitas Muhammadiyah Surakarta. Jurnal Kesehatan, 2, 91–101.

Yenew, C. (2020). Antimicrobial-Resistant Pathogens in Food Handlers Serving in Mass Catering Centers. 1–11.




DOI: http://dx.doi.org/10.30829/contagion.v5i4.18103

Refbacks

  • There are currently no refbacks.


Copyright (c) 2023 Windi Wulandari, Zulia Setiyaningrum, Sunarto Sunarto, Acintya Wedaning Agni Janametri, Shesa Ratna Suryaning Putri

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

 
Contagion: Scientific Periodical Journal of Public Health and Coastal Health by Program Studi Ilmu Kesehatan Masyarakat is licensed under Creative Commons Attribution-ShareAlike 4.0 International License.