Hygiene Of Food Handlers Research Articles

Hygiene Analysis of Food Handlers at Malahayati Islamic Hospital

ABSTRACT Hospital food management is a series of activities starting from menu planning to distributing food to patients. Providing food in hospitals is an activity that is under the responsibility of the Nutrition Installation. In carrying out his duties, a food handler in a nutrition installation must always maintain personal hygiene so that the cleanliness and quality of the food served to patients is maintained. This study aims to determine the description of the hygiene of food handlers at the Malahayati Islamic Hospital. The method used in this research is qualitative with a description method. The informants in this research were 10 people, cooks and waiters at Malahayati Islamic Hospital. Based on the results obtained, it was found that the implementation of food handler hygiene at RSI Malahayati Medan was included in the good category, with a percentage of 93%. However, in practice, there are still food handlers who do not use PPE (Personal Protective Equipment) when serving food. The implementation of food handler hygiene at the Malahayati Islamic Hospital does not fully meet the standards of the Regulation of the Minister of Health of the Republic of Indonesia Number 1096/Menkes/Per/VI/2011. Keywords: Food Handler, Hospital Food Management ,Hygiene

Counseling Using Booklet Media And Simulation Of Food Handler Hygiene During The Covid-19 Endemic

Counseling Using Booklet Media And Simulation Of Food Handler Hygiene During The Covid-19 Endemic

Factors Associated with the Presence of E.coli in Food: Literature Review

Background: Escherichia coli is a gram-negative bacterium of normal flora of the human and animal digestive tracts, and is important in human digestion. These bacteria can live in the stool, and can cause health problems, such as: diarrhea, vomiting, and other digestive problems. E coli bacteria can be pathogenic if the number of bacteria in the digestive tract increases or is outside the intestine. Food Sanitation Efforts include supervision, protection, and improvement of hygiene and sanitation quality specifically for Ready-to-Eat Processed Foods. Food hygiene and sanitation quality supervision is carried out through: surveillance, laboratory tests, risk analysis, and/or follow-up recommendations. Protection of food hygiene and sanitation quality is carried out through: communication, information, and education; health checks of food handlers; use of personal protective equipment; and/or the development of appropriate technology. Improving the quality of food hygiene and sanitation is carried out through: communication, information, and education; and/or food processing technology engineering Objective: The purpose of this literature review is to find out the factors related to the presence of E.coli in food Method: The research method used is a literature study with a search method in a literature review, which searches for literature that is in accordance with relevant social media such as google scholar, garuda, e-journal in the field of diarrhea incidence. Search the literature as a reference from 2014-2024 and get 10 articles or journals that are relevant in the last 10 years. Results: The results of this literature review explain that factors related to the presence of e.coli in food in public places include: personal hygiene of food handlers, how to wash cutlery, PPE of food handlers are not paid attention to, poor food sanitation, food handlers do not pay attention to controlling environmental conditions from the handling of raw materials to the distribution process, the storage place of cutlery is not considered, and improper serving of food. Conclusion: The conclusion of this literature review article is that there are many factors related to the presence of e.coli in food in public places. And recommend to environmental health workers the need to socialize and supervise the hygiene and sanitation of traders in particular. To the general public to pay attention to the cleanliness of what will be consumed.

Extended-SpectrumBeta-LactamaseProducingEscherichia coli in Raw Cow Milk At Selling Points and Determinants of Contamination in and Around Chencha, Southern Ethiopia.

Bacterial foodborne infections are a major public health concern globally, and the emergence of antimicrobial-resistant bacteria in food worsens the associated problems which are alarming issues. The current study aimed to isolate E. coli, determine antimicrobial resistance patterns, estimate the prevalence of extended-spectrum beta-lactamase-producing E. coli, and determinants of raw cow milk contamination at selling points in and around Chencha, Southern Ethiopia from January 2021 to April, 2022. A total of 384 milk samples were collected randomly using a cross-sectional study and processed in the laboratory for evaluation of microbial load, bacterial isolation, and antimicrobial susceptibility patterns. The determinants were assessed through a prepared questionnaire, and descriptive statistics and multivariable logistic regression analysis were performed using SPSS version 21. Out of 384 milk samples analyzed for microbial loads, 5.3±1.68 log and 2.17±1.51 log CFU/mL respectively were the mean values of total viable count and total coliform count. A total of 118 (30.7%) samples were contaminated with E. coli of about 11.8% extended-spectrum beta-lactamase producers. Notably, 91 (77.1%) of isolates were multiple drug-resistant isolates. The multivariable logistic regression showed that variables of educational status of milk handlers, hand washing activities, nose picking habit of milk handlers, milk container cleaning activity, milk container type, physical abnormal milk checking status, and attended training on hygienic food handling practices type were significantly associated with the milk contamination in the study area. The results implied that the raw milk samples served in the study area contained bacterial pathogens and a higher microbial load than recommended standards. Our data also confirmed the presence of multiple drug resistant and extended-spectrum beta-lactamase producing E. coli. Therefore, a close follow-up and training of milk handlers is needed. Besides, consumers should be made aware of the risks of consuming raw milk.

Status of Food Safety in Correctional Homes: A Mixed-methods Study from West Bengal, India

Abstract Introduction: Food safety and hygiene management are an important global public health concern. In correctional homes, people live with sketchy basic amenities and health-care facilities. Here the eating establishments run through mass self-catering services by inmates themselves. As noncompliance to hygienic and sanitary food handling can pose threat to food-borne illnesses, the current study was conducted to assess the status and bottleneck of safe food practice in eating establishments of correctional homes. Materials and Methods: A mixed-methods cross-sectional study was conducted over 10 months in three correctional homes of Kolkata. With pro forma based on Food Safety and Standard Rules, food and environmental hygiene of eating establishments was observed and thirty food handlers were assessed for knowledge and practice related to food hygiene. Two food samples from each establishment were collected for laboratory examination for contamination, if any. Superintendents and welfare officers were interviewed in-depth for barriers toward safe food practice. QDA miner lite, 2022 was used for the analysis. Results: All the three eating establishments were categorized as “poor” having total scores of <50% in various facets of food safety and none of the food handlers scored above cut-off value. One food sample has showed bacterial growth after incubation. Content analysis revealed knowledge gap in part of handlers besides unstructured monitoring, lack of health check-ups to have maximum coding frequency, and strongest links. Conclusion: Food safety in correctional homes under the study at each step including monitoring is dreary. Training of food handlers and their supervisors besides regular health screening is the need of the hour.

Hubungan Pengetahuan, Sikap dan Perilaku Terhadap Personal Hygiene Penjamah Makanan (Food Handler) Di Pasar Retail Jakabaring Palembang

Background: Personal Hygiene is a health effort by maintaining and protecting individual cleanliness to realize proper Personal Hygiene in food handling. Objectives: To determine the relationship between knowledge, attitudes and behavior towards personal hygiene of food handlers in the Jakabaring retail market Palembang. Method: Using Descriptive Analytics with a Cross Sectional Approach with a sample of 30 respondents. Results: Based on statistical tests with the Chi Square test, the p value is ≥ 0,05 (0,201) so That Ha is rejected, meaning there is no relationship between Knowledge and Personal Hygiene. The results of statistical tests with the chi square test show a p value of ≤ 0,001 ) p value ≤ 0,05) Ha is accepted, meaning there is a relationship with Attitudes towards Personal Hygiene. The results of the Chi Square Statistical test showed that the p value was ≥ 0,05, namely 0,113, so Ha was rejected, meaning there was no relationship between behavior and Personal Hygiene. Conclusion: There is no relationship between knowledge and Personal Hygiene so Ha is rejected These result show that there is no significant relationship between knowledge and Personal Hygiene, There is a relationship between attitudes towards Personal Hygiene so that Ha was accepted These result can be concluded that there is a relationship between attitudes towards Personal Hygiene, There is no relationship between behavior towards Personal Hygiene so that Ha was rejected these results show that there is no significant relationship between behavior towards Personal Hygiene.

Higiene Sanitasi Penjamah Makanan Di Citaringgul Kabupaten Bogor

Background: Based on the BPOM RI report in 2020, there were 45 extraordinary food poisoning events (KLB KP), In addition, food poisoning outbreaks in Bogor Regency occurred 5 times in 2019, with a total of 141 cases in various villages. Aims: to determine the description of sanitary hygiene of food handlers in Citaringgul Village, Bogor Regency. Methods: This research method is descriptive. The population and sample in this study were 8 food handlers, and this study used univariate analysis. Information was obtained from food handlers and made observations in the area around food handlers to see firsthand the environmental conditions of food handlers and how food handlers process food. Results: Food Handler stands were 6 Food Handlers in the good category with a percentage of 75%. And 2 Food Handlers in the sufficient category with a percentage of 25%, so that the results of all aspects of observation are classified as good. In the respondent's knowledge category, there were 5 respondents in the good category with a percentage of 63%, and 3 respondents in the sufficient category with a percentage of 37%, so that the knowledge aspect was classified as good. In the respondent's attitude category, it is dominated by the good attitude category with a percentage of 75%. And there are 2 frequencies in the very good category with a percentage of 25%, so that the attitude category is classified as good. In the behavior category, the results obtained were 6 respondents in the good category with a percentage of 75% and 2 respondents in the sufficient category with a percentage of 25%. Conclusion: aspect of the Food Handler is classified as good so that the recommendations are that it needs to be improved on components that have not met the requirements.

RELATIONSHIP OF KNOWLEDGE, ATTITUDE AND ACTION WITH PERSONAL HYGIENE OF FOOD HANDLERS AT NUTRITION INSTALLATION RADEN MATTAHER HOSPITAL JAMBI

RESEARCH BACKGROUND : Personal hygiene is an effort to maintain the cleanliness of employees and food handlers through routine checks on the cleanliness of hair, teeth and mouth, nails, work clothing and work appearance. The purpose of personal hygiene is to prevent food contamination of food handlers at the Nutrition Instalation. This study was to determine the Relationship Of Knowledge, Attitude And Action With Personal Hygiene Of Food Handlers At The Nutrition Installation Of Raden Mattaher Hospital Jambi
 METHODE : This research is a quantitative research with a cross sectional research design. The population is all officers who are responsible for the Nutrition Installation at the Raden Mattaher General Hospital Jambi, totaling 35 people, and the sample is determined using a total sampling technique. Retrieval of data using questionnaires, observations and interviews. Statistical test using the chi square test.
 RESULT : The results showed that knowledge was not good (20%), attitudes were not good (43.8%) and actions were not good (40.6%). The results of the bivariate analysis showed that there was an effect between knowledge and personal hygiene (P = 0.033), there was an effect between attitudes and personal hygiene (P = 0.181) and there was an effect between action and personal hygiene (P = 0.030).
 RECOMMENDATION : for Nutrition Installations to increase knowledge, attitudes and actions of food handlers by counseling, personal hygiene training, and increasing supervision performance or behavior of food handlers.

Factors Relating to the Presence of Escherichia Coli Bacteria in Beverages at the Area of Junior High School 1 Sukoharjo

Introduction: There are many traders who sell beverages at the school at a cheap price, but delicious with a variety of flavors. A preliminary study at Junior High School 1 in Sukoharjo showed that 5 kinds of beverages sold at school contained Escherichia coli (E.coli) and some problems with food handlers occurred, such as not wearing head coverings and aprons. This study aimed to determine the association between food handler hygiene, equipment sanitation, water quality, and sanitation facilities with the presence of E. coli bacteria in beverages sold at the Junior High School 1 Sukoharjo area.Methods: This study used a cross-sectional design. The sampling method was total sampling. The sample size was 32 traders. Beverage samples of red and white syrup milk ice, macapuno coconut ice, milk tea ice, grass jelly ice, iced tea, milkshakes, hot tea, lemon tea ice, young coconut ice, sugar cane ice, Thai tea, chocolate ice, sour sugar ice. Data were collected through observation, interviews, and laboratory tests using total germ numbers. Chi-Square and Fisher Exact tests were used for the analysis.Results: There were associations between food handler hygiene, equipment sanitation, water quality, and sanitation facilities with the presence of E.coli bacteria in beverages in the Junior High School 1 Sukoharjo area, with the p values of 0.001, 0.001, 0.004, and 0.015 respectively.Conclusion: To reduce E. coli infection among the students, food handler hygiene, equipment sanitation, water quality, and sanitation facilities at the school should be improved., especially at Junior High School 1 Sukoharjo.

Pendidikan Kesehatan Penjamah Makanan: Penyuluhan Higiene Menggunakan Booklet Di Masa Endemi Covid-19

SARS-Cov-2 is a new virus that causes respiratory diseases that can cause respiratory system disorders, acute pneumonia, and death. The COVID-19 endemic continues to show positive things towards the endemic. The step to prevent COVID-19 is to convey information to the public regarding the prevention of COVID-19. The importance of hygiene in food handlers so that safe food is served is the focus of the implementation of Community Service activities. Hygiene implementation behavior is supported by nutritional knowledge, attitudes or behavior of the handler starting from the preparation, cleaning, processing, transportation to serving to consumers. Booklets as a health education communication medium can increase the average knowledge and nutritional attitudes of the handler towards the implementation of institutional food hygiene. Community service through a community partnership program was carried out through counseling and simulations using booklet media in Batu Merah Village as an effort to implement food handler hygiene during the Covid-19 endemic period. The counseling participants were food handlers at the Batu Merah Village Institutional Food Site, totaling 50 people. This activity adds insight into the thinking of participants regarding the application of hygiene, and through simulations the handlers can realize hygiene practices and be applied every day at food service institutions.
 
 Keywords: Hygiene, Booklet, Food Handlers, Covid-19 Endemic

Microbial Profile of Fresh and Semicooked Nile Tilapia (Oreochromis niloticus) and Hygienic Practice of Fish Handlers in Hawassa, Ethiopia.

Despite its high nutritional quality, fish is a highly perishable food item. This study aimed at assessing the microbial quality and safety of fresh and semicooked Nile tilapia fish fillets and the food safety practices of fish handlers in Hawassa City. The microbial load of 40 for each of raw and semicooked fillet samples was estimated by the standard plate count method, and the dominant flora as well as common bacterial pathogens were identified following phenotypic procedures. Moreover, a survey was conducted to assess the hygienic conditions and food safety practices of 30 fish handlers. The mean microbial load of the raw fillet samples in log10CFUg-1 was 8.42 for aerobic mesophilic bacteria (AMBC), 2.52 for total coliforms (TCC), and 3.41 for a count of staphylococci (CS). On the other hand, the respective parameters for the semicooked fillets in log10CFUg-1 were 6.68 (AMBC), 2.52 (TCC), and 3.17 (CS). The mean AMBC of all the fresh raw fillet samples exceeded the recommended maximum permissible limits. The mean SC of raw fillets from three of the eight vendors and one semicooked fillet were at a potentially hazardous level (>4 log units). Moreover, Salmonella species were isolated from 30% to 25% of raw and semicooked samples, respectively. The mesophilic bacterial flora of both types of samples was dominated by Bacillus species, Salmonella species, E coli, and Staphylococcus species. Most fish handlers did not practice hygienic food handling and lacked basic sanitation amenities like clean water and soap for hand washing. Moreover, nearly all the fish handlers did not have any formal education. These findings call for public health intervention measures like the provision of training in good hygienic practices and certification for fish vendors in the chain.

Study of Satisfaction towards the Food Services in the PPLP and SKO Athlete Dormitories in Indonesia

Providing food for athletes is a special institutional arrangement that caters to athletes' specific needs. Athletes have different nutritional requirements than the non-athlete population, as they need more nutrients to compensate for the energy expended during training, competitions, and recovery after matches. Additionally, athletes must focus on fluid intake and sufficient nutrients to support post-training recovery for optimal performance. Therefore, meeting the needs and satisfaction of athletes becomes a crucial goal for athlete food service. Satisfaction can be assessed based on various indicators such as variety of menu and ingredients, suitable portion size, taste, serving time, packaging, and food handler hygiene. This study aims to assess athletes' satisfaction with the food service in athlete dormitories. The research is an observational survey with a cross-sectional approach involving 159 athletes aged 13-19 years from PPLP West Java, PPLP DIY, PPLP NTB, and SKO Cibubur. Data collection took place in May and July 2022. The research instrument used was a customer satisfaction survey questionnaire with a Likert scale ranging from 1 to 4, where one indicates 'very poor' and four indicates 'excellent.' The analysis technique used Pearson correlation in SPSS 16.0 software. The research showed a relationship between menu variety, ingredient variety, suitable portion size, serving time accuracy, food packaging, serving area, food handler hygiene, food presentation, and food taste with athletes' satisfaction level. Serving time accuracy, food packaging, hygiene, cleanliness of the serving area, food handler hygiene, food appearance, and taste correlate strongly with satisfaction.

Hubungan Karakteristik Pekerja Terhadap Personal Hygiene Penjamah Makanan Jasa Boga Golongan B Asrama Haji Kota Palembang

Background: Health problems, especially personal hygiene problems, are very complex problems. Application of personal hygiene to food and beverage handlers to prevent contamination. The impact that often arises in personal hygiene is the physical impact. A person suffers from many health problems due to not maintaining good personal hygiene. Objectives: to determine the relationship between worker characteristics and the personal hygiene of food handlers, catering services, class B, Hajj Dormitory, Palembang City. Method: this study used a cross-sectional method, namely research to find relationships between variables. Results: research using the chi-square test found that gender with personal hygiene of food handlers was obtained (p=0.031), Age (p=0.011), Education Level (p=0.376). Conclusion: there is a relationship between gender and age and there is no relationship between education level and personal hygiene of food handlers, class B, class B Hajj Dormitory, Palembang City.

Analysis of personal hygiene and food sanitation in food handlers in the canteen of public junior high school 9 Kendari, Kadia sub-district Kendari city in 2022

Background: Incidents of food poisoning are usually caused by ready-to-eat food that has been contaminated with bacteria or microbes. Food poisoning can be caused by poor food handler hygiene during the food processing process. Data released by the Food and Drug Supervisory Agency (BPOM) in Kendari City, Southeast Sulawesi, in 2021 there were 256 cases with a total frequency of occurrence of 49 cases. The most cases of food poisoning in the community came from food products, namely 25 cases (51.02%) with a total of 232 sufferers, 1 (one) of whom died. Therefore, it is very important to apply personal hygiene and food sanitation when preparing food, including snacks in the school canteen. Snacks in the school canteen have a very important role in maintaining children's health through the healthy food they sell, but school canteen snacks also have the opportunity to be polluted physically, chemically or biologically. It is because of this that researchers are interested in analyzing the application of personal hygiene and food sanitation for food handlers in the school canteen located at SMPN 9 Kendari canteen by using a qualitative research type. Determination of research informants using purposive sampling with a total of 9 informants studied. Methods: This type of research is descriptive qualitative with a phenomenological approach to determine Personal Hygiene and Food Sanitation in food handlers in the Canteen of Public Junior High School 9 Kendari, Kadia District, Kendari City in 2022. The informant selection technique used the sample method using a purposive sampling method with a total of 9 informants. Results: Based on research conducted at 5 canteens at SMPN 9 Kendari, it was found that there were still several aspects that were not in accordance with Permenkes No. 1096/Menkes/Per/VI/2011 concerning Jasaboga Sanitation Hygiene. The non-compliance referred to, for example, is that there are still food handlers who do not use complete PPE when processing food, lack of storage places for food or finished food, inappropriate food covers and no cover when food is served. If you look at it as a whole with reference to the applicable regulations regarding food processing starting from the selection of food ingredients to serving food, then all canteens have not complied with or are in accordance with these regulations because each canteen studied still has some deficiencies in every aspect. Conclusion: Not all of the implementation of personal hygiene and food sanitation in the 5 canteens of SMPN 9 Kendari has been carried out properly according to Permenkes No. 1096/Menkes/Per/VI of 2011 by food handlers. The five canteens still do not follow food processing guidelines, starting from sorting food ingredients to serving finished food. The disadvantages of each canteen are different, for example there are canteens that do not have a place to store food or finished food, there are canteen owners who do not use complete PPE when processing food, and so on.

Evaluating food sanitation, hygiene, and quality in the nutrition installation of an Indonesian mental hospital: A qualitative study

Background: Food sanitation and hygiene is an effort to control factors such as the environment, equipment, personnel, and food items that may cause health problems, diseases, or food poisoning. Hospitals are healthcare institutions that provide comprehensive individual healthcare. One crucial aspect of healthcare services in hospitals is nutrition installation, which plays a vital role in the patients' recovery process. Objective: This study aimed to analyze the food sanitation, hygiene, and quality at the Nutrition Installation of the Southeast Sulawesi Provincial Mental Hospital in 2022. Methods: This study employed qualitative research with a phenomenological approach. The information was sourced from two key informants and four ordinary informants. Data collection methods included in-depth interviews to explore the topic thoroughly, careful and direct observations, documentation through photographs of relevant phenomena, symbols, and signs, as well as recording dialogues during the research process. Triangulation techniques, including source, method, and research time, were used to ensure data and information validity. Data analysis involved classification, sorting, and presentation. Results: The findings indicated that the food storage and processing practices complied with the requirements outlined in Decree of Indonesia Minister of Health (Permenkes) No. 1096 of 2011. However, the selection of foodstuffs, food presentation, food transportation, and personal hygiene of food handlers do not meet the standards. Furthermore, based on the assessment of the physical feasibility of food sanitation hygiene at the nutrition Installation of the hospitals, a score of 80 was obtained, which falls below the minimum requirement specified in the requirement. Conclusion: The study revealed a significant non-compliance with the use of personal protective equipment (PPE) by food handlers during food processing and serving. Furthermore, health checks were not conducted, and the Nutrition Installation of the selected hospitals lacked a certificate of sanitary hygiene eligibility.

PERILAKU HYGIENE SANITASI PEDAGANG MAKANAN JAJANAN DAN PERILAKU JAJAN SISWA DENGAN KEJADIAN DIARE DI SEKOLAH DASAR

ABSTRACT
 Food sanitation is an effort to secure and save food to keep it clean, and healthy. Hygiene of food handlers is the key to success in food processing that is healthy and safe Children's snack behavior will be influenced by children's knowledge, attitudes, and actions regarding the selection of healthy snacks.The food that is very liked by elementary school aged children is street food. Reflection of childrens habits is In consuming snack that are not good can affect children nutrition. The cleanliness of snacks can affect the incidence of diarrhea due to the use of hazardous substances and can result in food poisoning. This research was a quantitative study with a cross-sectional study design, the sample taken was 10 vendors and 51 student respondents. The sampling technique used was non-probability sampling where the researcher took data using a questionnaire which was filled in directly by the respondent. The results showed that from 10 respondents the sanitation hygiene behavior of street food vendors in 101799 was still said to be not good, because there were found some street food vendors who had poor food sanitation hygiene behavior. Then the results of the bivariate analysis of 51 elementary school students showed that there was a correlation between knowledge of snacking and the incidence of diarrhea (p value 0.000), attitudes to the incidence of diarrhea (p value 0.000), actions with the incidence of diarrhea (p value 0.012).

Description of hygiene sanitation on the existence of Escherichia coli bacteria in iced tea drinks at food stalls in Baruga District, Kendari City In 2022

Background: Escherichia coli bacteria is an indicator of contamination in beverages. The cause of beverage contamination with Escherichia coli bacteria is food handling hygiene that does not meet the sanitary hygiene requirements of the processing area, poor hygiene during handling can cause diarrhea. Based on data from the Lepo-lepo Health Center UPTD in 2019 there were 219 cases of diarrhea until 2022 from the beginning of January to October there were 142 cases of diarrhea, in this case, cases of diarrhea in health facilities are possible to increase. This study aims to determine sanitary hygiene for the presence of Escherichia coli bacteria in iced tea drinks in food stalls in Baruga District, Kendari City in 2022. The research method uses a descriptive observational research type with laboratory analysis. The conclusion in this study regarding the hygiene of the ice tea drink handlers obtained 6 did not meet the requirements and 9 met the requirements, the sanitary hygiene of the processing place obtained 10 met the requirements and 5 did not meet the processing requirements, and the results of laboratory tests obtained 9 negative samples or no bacteria Escherichia coli and 6 positive samples contained Escherichia coli bacteria. This shows that the application of sanitary hygiene in the processing area, poor handler hygiene, especially in the application of handler hygiene, is one of the causes of bacterial contamination in iced tea drinks. Methods: his type of research is quantitative research with an observational descriptive approach with laboratory analysis to find out a description of sanitary hygiene for the presence of Escherichia coli bacteria in iced tea drinks in food stalls in Baruga District, Kendari City in 2022. The sampling technique was random sampling with a total sample size of 15 iced tea drinks. Results: The results on the hygiene variable for handlers of traders in iced tea drinks in food stalls in Baruga sub-district, Kendari city, show that 9 of the food stalls meet the requirements for handler hygiene, while 6 of them do not meet the requirements for handler hygiene. Sanitary hygiene of iced tea processing facilities located in food stalls in Baruga sub-district, Kendari City, shows that 10 food stalls meet the sanitary hygiene requirements for the processing area, while 5 of them do not meet the sanitary hygiene requirements for the processing facility. the results of laboratory tests regarding the presence of Escherichia coli bacteria in the iced tea drink, 8 samples were negative or did not contain Escherichia coli bacteria, while 7 samples were positive or contained Escherichia coli bacteria. Conclusion: in food stalls in the Baruga subdistrict, there were 6 samples contaminated with Escherichia coli bacteria with a percentage of 40.0%. hygiene for the handlers of 9 food stalls that did not meet the requirements with a percentage of 60.0% and for the sanitation of processing facilities 5 food stalls did not meet the requirements with a percentage of 33.3%.

Faktor-faktor yang Berhubungan dengan Perilaku Higiene Penjamah Makanan pada Pangan Industri Rumah Tangga di Kecamatan Geragai Tahun 2022

Food sanitation hygiene is an effort to control the risk factors for contamination of food, both originating from food ingredients, people, places and equipment so that it is safe for consumption. Based on the East Tanjung Jabung Health profile, in the Simpang Padan Health Center work area it is known that there are still many Food Processing Places that do not meet the requirements, namely as much as 85.4%. This research is an analytic observational study with a cross sectional approach. This research was conducted on Home Industry Food (PIRT) in Geragai District. The research population was all PIRT food handlers. The research sample is 51 people, with total sampling technique. The results of this study indicate that knowledge (p = 0.008), attitude (p = 0.033) have a relationship with food handler hygiene behavior. While the level of education (p = 1.000) and food safety counseling (p = 0.934) had no relationship with food handler hygiene behavior. Knowledge, attitude and level of education are factors that greatly influence the hygiene behavior of food handlers. It is hoped that food handlers can increase their knowledge and attitudes by participating in counseling or training organized by related agencies.

Food Handlers Hygiene of Balinese Traditional Food in Tourism Destination at Badung Regency

Introduction: Food safety is the domain of public health problems which can be seen from the incidence of foodborne diseases that often occur in developing countries. Personal hygiene can prevent the occurrence of food borne diseases and cross contamination. This study aims to describe the food handlers hygiene while processing balinese traditional food. Methods: Observational research with cross sectional design. Respondents in this study are 90 food handlers in Badung Regency, obtained by purposive sampling. Descriptive statistical analysis and chi-square test was used in data analysis. Results: 20% food handler had good practice in personal hygiene while processing traditional food. Less than 100% food handlers wash their hands before and after cooking, wash their hands with soap, sneeze not facing food, and keep their nails clean and not long. 22,2% food handler uses hair net while processing food. 100% of food handlers are in good health and use clean clothes when processing food. There are differences in personal hygiene behavior based on education level (p=0,042). Conclusion: Traditional Balinese food handlers have low personal hygiene. Monitoring is needed to improve the hygiene of food handlers in the production processes. Analytical observational research is essential to understand the factors that influence food handler hygiene.

Evaluation of bacteriological profile of meat contact surfaces, handling practices of raw meat and its associated factors in butcher shops of Arba Minch town, southern Ethiopia-A facility based cross sectional study

BackgroundMeat is subjected to contamination from a range of sources throughout animal slaughter and its sale. The demand for meat products in Ethiopia has been increased dramatically; especially the consumption of fresh chilled meat becomes a status of symbol.ObjectivesThis study aimed to evaluate the bacteriological profile of meat contact surfaces, raw meat handling practices, and its associated factors in butcher shops located in Arba Minch town, southern Ethiopia.Methods and MaterialsA facility-based cross-sectional study was carried out among meat handlers in butcher shops in Arba Minch town from November to December 2020. A pre-tested and semi-structured interviewer-administered questionnaire was used to collect the data on workers meat handling practices and the sterile swab was used to collect samples from selected meat contact surfaces for bacteriological analysis. Statistical Package for Social Sciences (SPSS) version 21 was used for data analysis. Binary logistic regression analysis was utilized to assess the presence and degree of association between raw meat handling practice and independent variables. Adjusted odds ratio with a 95% confidence interval at P-value < 0.05 was considered statistically significant.Result and ConclusionThis study revealed the knowledge and handling practice gap among meat handlers of butcher shops. Knowledge of food handling hygiene has shown significant association with handling practice [AOR = 4.5 (1.182,17.202)]. The median total viable count of bacterial loads from the swab samples of butchers’ hands, knives, and the tables was 5.60 ± 0.80, 5.60 ± 1.00, 5.70 ± 1.00 log10 Colony-forming unit (CFU)/cm2, respectively. Escherichia coli was the predominant isolate 34(68%) followed by Staphylococcus species 28(56%) and Salmonella species 19(38%). The median total bacterial load obtained from the samples exceeds the acceptable value of less than 5.0 log10 CFU/cm2 on fresh meat. This indicates the need for improvement in the meat handling and processing chain to safeguard the public health against the risks of foodborne bacterial infections.