Praktik Higiene Personal dan Keberadaan Bakteri Escherichia coli Pada Tangan Penjual Petis (Studi di Pasar Anom Kecamatan Sumenep Kabupaten Sumenep) Personal Hygiene Practice and Existence of Escherichia coli Bacteria In Fish Paste Seller’s Hand (Study in

Abstract Personal hygiene practices in food processing must be considered as a potential source of food handlers in the transfer of microorganisms that can cause food contamination. Fish Peste is the commodity from the fish processing which is usually used as a side dish or a typical mix of traditional food. On the other hand, fish paste is a food that is served without reheating and directly without the use of tools such as spoons or plastic gloves so it can be potentially contaminated with bacteria such as Escherichia coli. Research is aimed to identify how the personal hygiene practices and the presence of Escherichia coli bacteria on the hands of the fish paste sellers placed in open containers in Anom Market of Sumenep district of Sumenep regency. The research was descriptive with quantitative approach. The sample uses a total sampling of 15 respondents fish paste seller. The results of this study indicate that the practice of personal hygiene, most of the 12 respondents categorized of adequate personal hagiene practices, among others from contagious diseases, nails and hands hygiene, hair hygiene, clothing hygiene, wash hands thoroughly, and use tools when handling food. From the results of laboratory test, the samples hands of fish paste seller there were 3 respondents were positive presence of Escherichia coli. Keywords: Personal Higyene Practice, Fish Paste, and Escherichia coli Bacteria

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HUBUNGAN PRAKTIK PERSONAL HYGIENE PEDAGANG DENGAN KEBERADAAN BAKTERI ESCHERICHIA COLI DALAM JAJANAN KUE LAPIS DI PASAR KEMBANG KOTA SURABAYA

Media Gizi Indonesia ◽

10.20473/mgi.v12i1.7-13 ◽

2018 ◽

Vol 12 (1) ◽

pp. 7

Author(s):

Ardini Debilauralita Nuraya ◽

Triska Susila Nindya

Keyword(s):

Escherichia Coli ◽

Cross Sectional Study ◽

Personal Hygiene ◽

Hygiene Practice ◽

Chi Square ◽

Cross Sectional ◽

Hygiene Practices ◽

Layer Cake ◽

Escherichia Coli Bacteria ◽

The Relationship

Pathogenic effect of Escherichia coli bacteria could be detrimental to health. The presence of the bacteria makes food unsafe to consumed. Personal hygiene practice of sellers can infl uence the presence of Escherichia coli on food. This cross-sectional study was aimed to analyze the relationship between personal hygiene practice of sellers with the presence of Escherichia coli bacteria on a traditional layer cake. The study involved 29 traditional layer cake sellers inPasar Kembang Surabaya. The data collection was done by using observation sheet and laboratory tests on samples of traditional layer cakes. Data was analyzed using chi-square statistical test. The results of this study showed the majority of sellers washed their hands before handling food (96.6%), fingernails were clean and short (86.2%) and didn’t smoke when handling food (82.8%). All sellers used clean clothes (100%), but talked when handling food (100%), did not wear an apron and tools when handling food (100%). Escherichia coli was found in 44.8% samples. This study showed there was no relationship between personal hygiene practices of sellers with the presence of Escherichia coli bacteria in traditional layer cakes (p > 0.05) in Pasar Kembang.

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Hygiene practices among street food vendors in Tamale Metropolis

Journal of Medical and Biomedical Sciences ◽

10.4314/jmbs.v4i3.4 ◽

2016 ◽

Vol 4 (3) ◽

pp. 25-30

Author(s):

F.M. Danikuu ◽

F.B. Baguo ◽

O. Azipala

Keyword(s):

Formal Education ◽

Food Contamination ◽

Personal Hygiene ◽

Food Hygiene ◽

Biomedical Sciences ◽

Environmental Sanitation ◽

Street Food ◽

Hygiene Practices ◽

Educational Standard ◽

Tamale Metropolis

The transmission of food borne infections is on the increase in developing countries and has been linked to the environmental sanitation, personal and food hygiene level and practices in a community. The activities of food vendors can increase the chances of food contamination with pathogenic microorganisms and mycotoxins. The study was conducted to assess the food hygiene practices among street food vendors in the Tamale Metropolis. Structured questionnaires, interviews and field observations were used to assess the age, educational standard, knowledge, food hygiene practices and environmental sanitation of 150 randomly selected street food vendors in Tamale Metropolis from those who agreed to participate. The study noted that street food business in the Tamale Metropolis was women dominated (76%). Majority of vendors (78%) were aged 20-39 years. Public toilets (pit latrines) were accessible to all vending sites. Though high number of street food vendors had some form of formal education (66%) and knowledge of food hygiene (62.7%) certain practices associated with the services, such as not washing hands with soap (12%), serving cooked food with bare hands (38%) and low participation in medical examination (46.7%) are unacceptable. Street food vendors in Tamale Metropolis need regular health education on standard environmental, personal and food hygiene practices and strict enforcement of environmental and food hygiene regulations to keep street food save for consumers.Journal of Medical and Biomedical Sciences (2015) 4(3), 25-30Keywords: Street food, food hygiene practices, personal hygiene, food contamination

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Biofilm formation by South African non-O157 Shiga toxigenic Escherichia coli on stainless steel coupons

Canadian Journal of Microbiology ◽

10.1139/cjm-2019-0554 ◽

2020 ◽

Vol 66 (4) ◽

pp. 328-336 ◽

Cited By ~ 3

Author(s):

Emmanuel W. Bumunang ◽

Collins N. Ateba ◽

Kim Stanford ◽

Tim A. McAllister ◽

Yan D. Niu

Keyword(s):

Escherichia Coli ◽

Stainless Steel ◽

South African ◽

Food Processing ◽

Biofilm Formation ◽

Viable Cell ◽

Liquid Interface ◽

Cell Counts ◽

Potential Source ◽

Air Liquid Interface

This study examined the biofilm-forming ability of six non-O157 Shiga-toxin-producing Escherichia coli (STEC) strains: O116:H21, wzx-Onovel5:H19, O129:H21, O129:H23, O26:H11, and O154:H10 on stainless steel coupons after 24, 48, and 72 h of incubation at 22 °C and after 168 h at 10 °C. The results of crystal violet staining revealed that strains O129:H23 and O154:H10 were able to form biofilms on both the submerged surface and the air–liquid interface of coupons, whereas strains O116:H21, wzx-Onovel5:H19, O129:H21, and O26:H11 formed biofilm only at the air–liquid interface. Viable cell counts and scanning electron microscopy showed that biofilm formation increased (p < 0.05) over time. The biofilm-forming ability of non-O157 STEC was strongest (p < 0.05) at 22 °C after 48 h of incubation. The strongest biofilm former regardless of temperature was O129:H23. Generally, at 10 °C, weak to no biofilm was observed for isolates O154:H10, O116:H21, wzx-Onovel5:H19, O26:H11, and O129:H21 after 168 h. This study found that temperature affected the biofilm-forming ability of non-O157 STEC strains. Overall, our data indicate a high potential for biofilm formation by the isolates at 22 °C, suggesting that non-O157 STEC strains could colonize stainless steel within food-processing facilities. This could serve as a potential source of adulteration and promote the dissemination of these potential pathogens in food.

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Occurrence and Distribution of Listeria Species in Facilities Producing Ready-to-Eat Foods in British Columbia, Canada

Journal of Food Protection ◽

10.4315/0362-028x.jfp-11-300 ◽

2012 ◽

Vol 75 (2) ◽

pp. 216-224 ◽

Cited By ~ 20

Author(s):

JOVANA KOVAČEVIĆ ◽

LORRAINE F. McINTYRE ◽

SARAH B. HENDERSON ◽

TOM KOSATSKY

Keyword(s):

British Columbia ◽

Food Processing ◽

Food Contamination ◽

Food Samples ◽

Fish Processing ◽

Culture Methods ◽

Food Contact Surfaces ◽

Environmental Surfaces ◽

Production Environments ◽

Standard Culture

In British Columbia (BC), Canada, food processing facilities licensed under provincial authority are not required to sample for Listeria monocytogenes in food products or processing environments. In 2009, we conducted a survey of dairy, fish, and meat facilities under BC authority to estimate the prevalence of Listeria spp. and L. monocytogenes in ready-to-eat (RTE) foods and production environments. From August to October, 250 RTE food samples and 258 swabs from the food processing environments of 43 facilities were collected. Standard culture methods were applied to both food samples and swabs. Of swabs collected from all 258 environmental surfaces, 15% were positive for Listeria spp. Significantly (P < 0.001) more fish facilities than dairy and meat facilities had food contact surfaces contaminated with Listeria spp. L. monocytogenes was found in RTE foods from fish facilities alone (5 of 12); in all five of the fish facilities with contaminated product, one or more environmental swabs were also positive for L. monocytogenes. The results suggest that while control of L. monocytogenes in BC-inspected dairy and meat facilities is effective in limiting food contamination, there is a need for provincial inspectors to initiate improved monitoring and management of contamination by L. monocytogenes in RTE fish processing facilities.

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Tingkat Keamanan Nasi Campur Yang Dijual Di Lingkungan Pasar Badung Ditinjau Dari Aspek Mikrobiologi

GEMA AGRO ◽

10.22225/ga.23.1.652.1-10 ◽

2018 ◽

Vol 23 (1) ◽

pp. 1

Author(s):

Yulianus Jordi Ziku ◽

Ni Made Ayu Suardani Singapurwa ◽

I Wayan Sudiarta

Keyword(s):

Escherichia Coli ◽

Descriptive Analysis ◽

Food Contamination ◽

Confirmatory Test ◽

Plate Count ◽

Bacterial Contaminants ◽

Prediction Test ◽

Microbial Analysis ◽

Rice Samples ◽

Escherichia Coli Bacteria

Food is one of the main elements of man. Quality of food should always be guaranteed to the public avoid the disease or health problems caused by bacterial contamination. One indicator of food contamination is the bacteria Escherichia coli. This study aims to analyze the contaminants of Escherichia coli bacteria and the total amount of microbes found in mixed rice foods sold in the Badung Market Traditional. This research uses descriptive analysis method. Samples tested were mixed rice taken from six mixed rice vendors in Badung Market environment, and testing of bacterial contaminants was tested at Veterinary Balai Besar Laboratory in Denpasar. The study was conducted on April 7, 2016, until May 4, 2016. The study included E.coli MPN testing, prediction test, confirmatory test, biochemical test using IMViC, and total microbial analysis using Total Plate Count (TPC) testing. The results of this study showed that all samples of mixed rice food (100%) were not contaminated with Escherichia coli bacteria. The total microbial yields showed 91.7% of mixed rice samples did not meet the standards and only 8.3% of the samples met the standards determined by Dirjen POM Number: 03726 B/ SK /VII /89.

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Daya Hambat Air Kelapa (Cocos nucifera) terhadap Pertumbuhan Bakteri Salmonella typhi dan Escherichia coli

Jurnal Surya Medika ◽

10.33084/jsm.v4i2.603 ◽

2019 ◽

Vol 4 (2) ◽

pp. 12-16

Author(s):

Fera Sartika

Keyword(s):

Escherichia Coli ◽

Bacterial Growth ◽

Food Processing ◽

Cocos Nucifera ◽

Chemical Compounds ◽

Experimental Methods ◽

Salmonella Typhi ◽

Bacterial Activity ◽

Coconut Water ◽

Escherichia Coli Bacteria

Coconut products are known to have anti-bacterial activity. One product of coconut is coconut water. Coconut water has benefits in food processing, especially for health. Coconut water contains tannin or antidote (anti-poison) which is antibacterial which will inhibit bacterial growth. This study aims to determine the antimicrobial effects of coconut water by testing the inhibition of Salmonella typhi and Escherichia coli bacteria. This type of research uses experimental or experimental methods. Before the inhibitory test is carried out, phytochemical tests of coconut water are carried out such as flavonoids, alkaloids, tannins, saponins, and steroids. The results showed that coconut water does not contain the chemical compounds of flavonoids, alkaloids, tannins, saponins, and steroids. The results of the inhibitory test indicate that coconut water cannot inhibit the growth of Salmonella typhi and Escherichia coli bacteria.

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Pengetahuan, Sikap Dan Personal Hygiene Tenaga Penjamah Makanan Di Ruang Pengolahan Makanan

Jurnal Gizi Prima ◽

10.32807/jgp.v4i2.135 ◽

2019 ◽

Vol 4 (2) ◽

pp. 81

Author(s):

Amalia Safitri Assidiq ◽

Made Darawati ◽

AASP Chandradewi ◽

Ni Luh Suranadi

Keyword(s):

General Hospital ◽

Food Processing ◽

Research Result ◽

Food Contamination ◽

Study Data ◽

Iso 9001 ◽

Personal Hygiene ◽

Food Handlers ◽

Cross Sectional ◽

Before And After

Background. According to Fatmawati, et al. (2013), one of the basic principles of organizing institutional food is the organization of foods that implement hygiene and sanitation in accordance with applicable regulations. One of the factors that support the principle of hygiene and sanitation in the provision of food is the factor of personal food hand hygiene. Personal hygiene is a clean, safe and healthy behavior of food handlers to prevent food contamination from food preparation to food serving. Some important procedures for food handlers, namely washing hands before and after handling food, using complete personal protective equipment and personal hygiene and health. This study aims to determine the description of knowledge, attitudes and personal hygiene of food handlers in the food processing room of the Tabanan General Hospital. Research Methods. This type of research is observational descriptive and in terms of time, including the type of cross-sectional study. Data collection methods used were questionnaire and observation. Research Result. The sample used was all food processing staff at the Nutrition Installation of the Tabanan General Hospital as many as 14 people. Most of the food processing staff were female (64%), were in the age range between 30-49 years (79%), the last education was secondary education (86%) and had worked for more than 3 years (100%). The average overall knowledge, attitude and application of personal hygiene of food handlers are included in both categories. Knowledge and attitudes of all food processing staff are included in the good category because ISO 9001: 2015 has been applied. Likewise, the application of personal hygiene before and after ISO 9001: 2015 shows that all food processing personnel apply personal hygiene well.

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Perubahan pengetahuan penjamah makanan hotel setelah penyuluhan higiene perorangan

JURNAL GIZI INDONESIA ◽

10.14710/jgi.6.1.71-75 ◽

2017 ◽

Vol 6 (1) ◽

pp. 71-75

Author(s):

Hapsari Sulistya Kusuma ◽

Amalia Pasanda ◽

Kartika Nugraheni ◽

Choirun Nissa

Keyword(s):

Food Processing ◽

Sampling Method ◽

Food Contamination ◽

Personal Hygiene ◽

Food Handlers ◽

Inappropriate Behaviors ◽

Before And After ◽

Quasi Experimental ◽

The Right ◽

Good Hygiene

Background : Personal hygiene food handlers in food processing is very important because with the application of good hygiene can minimize the possibility of food contamination. The personal hygiene can be influenced by some factors, for instance knowledge and behaviors of food handlers. Lack of knowledge, inappropriate behaviors towards personal hygiene can be changed by giving the right information. Objective : This study aims to determine differences in knowledge of food handlers before and after counseling.Methods : This was a quasi-experimental one group pretest posttest design. The sample of this study was 18 food handlers in Patra Jasa Hotel selected by total sampling method. Knowledge data obtained from the total score from the correct answer in the questionnaire. The data was analyzed using Wilcoxon test.Results : This study showed that the increases in knowledge of food handlers increased by 22%. Statistical analysis showed knowledge before and after nutrition extension (p = 0.001).Conclusions : there was difference in knowledge of food handlers before and after personal hygiene counseling.

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Key Food Hygiene Behaviors to Reduce Microbial Food Contamination in Rural Bangladesh

Current Developments in Nutrition ◽

10.1093/cdn/nzab045_051 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 669-669

Author(s):

Anna Mueller-Hauser ◽

Shafinaz Sobhan ◽

Tarique Md. Nurul Huda ◽

Jillian Waid ◽

Amanda Wendt ◽

...

Keyword(s):

Escherichia Coli ◽

Microbial Contamination ◽

Substantial Reduction ◽

Food Contamination ◽

Food Samples ◽

Complementary Food ◽

Food Hygiene ◽

Cross Sectional ◽

Funding Sources ◽

Hygiene Practices

Abstract Objectives Microbial contamination of complementary foods, which puts young children at risk of developing intestinal infections, could be reduced by improved handwashing and food hygiene practices. We quantify the effect of maternal food hygiene practices on complementary food contamination in order to identify food hygiene behaviors with the greatest impact in our study population. Methods We analyzed cross-sectional data on food hygiene practices and measured Escherichia coli counts as an indicator of microbial contamination in complementary food samples from 342 households of the Food and Agricultural Approaches to Reducing Malnutrition (FAARM) trial in Sylhet, Bangladesh. We used multivariable logistic regression to examine associations of maternal food hygiene behaviors with food contamination. Results About 46% of complementary food samples had detectable levels of Escherichia coli. Handwashing with soap at five critical times (OR: 0.7, 95% CI: 0.6 – 0.9), cleanliness of feeding utensils (OR: 0.4, 95% CI: 0.2 – 0.9), and fresh preparation of food before feeding (OR: 0.1, 95% CI: 0.08 – 0.3) were strongly associated with reduced food contamination, while there was no or only weak evidence that reheating of stored food and safe storage of food reduced contamination. The reduction in food contamination was larger when food hygiene behaviors were practiced in combination. Conclusions Adoption of single food hygiene practices showed limited potential and a combined practice of multiple food hygiene behaviors is needed to achieve a substantial reduction of complementary food contamination. Funding Sources The German Ministry for Education and Research (BMBF) is the primary funder for the FAARM trial. FAARM's Food Hygiene to reduce Environmental Enteric Dysfunction (FHEED) work was financially supported by Deutsche Forschungsgemeinschaft (DFG) and Foundation Fiat Panis.

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Personal Hygiene Practices of Food Handlers and the Bacteriological Quality (Escherichia coli) of the Vegetable Salad in Private Hospitals’ in Mombasa County

Journal of Hospitality and Tourism Management ◽

10.53819/81018102t2022 ◽

2021 ◽

Vol 4 (2) ◽

pp. 59-68

Author(s):

Alice Awino Odundo ◽

Keyword(s):

Escherichia Coli ◽

Linear Regression Analysis ◽

Personal Hygiene ◽

Public Health Department ◽

Food Handlers ◽

Private Hospitals ◽

Bacteriological Quality ◽

Hygiene Practices ◽

Preparation Stage

Consumption of fresh vegetable salad has increased all around the world. Many consumers strive to eat healthy diets to protect themselves from illnesses such as cancer, cardiovascular disease, and obesity. Besides the health benefits, vegetable salad has been associated with outbreaks of food borne disease in many countries. Various health problems can arise from the consumption of contaminated prepared salad if hygiene practices are not adhered to. The study assessed the relationship between the personal hygiene of the food handlers and the bacteriological quality of the vegetable salad in registered private hospitals’ in Mombasa County. Laboratory tests were carried out to isolate and identify Escherichia coli strains from 180 prepared homogenate samples from carrots, tomatoes, and lettuce using standard media, biochemical tests and serology where applicable. Cultures were only considered positive when unsatisfactory limits were met, that is, E. coli ?10 2 cfu /g. An observation method was used to assess the personal hygiene practices of 135 food handlers in private hospitals. Escherichia coli organism was predominantly present in the vegetable salad cultures. Escherichia coli in tomato samples; before washing 11.7 (%); preparation stage 8.3 (%) and service stage 13.3 (%). In lettuce samples, Escherichia coli isolated: before washing 31.7 (%); preparation stage 8.3 (%) and service stage 13.3(%). While in carrot samples: before washing 25 (%); preparation stage 10 (%) and service stage 18.3(%). Results of the Multiple linear regression analysis indicated an overall significant causal relationship between the personal hygiene of the food handlers {Personal Protective Equipment use (scale 5-1), Good grooming (scale 5-1), good practice (scale 5-1), Hand Hygiene (scale 5-1), physical examination (scale 5-1)} and the bacteriological quality of the vegetable salad in private hospitals in Mombasa County. The study recommends that the Ministry of Health, in particular the public health department should identify a monitoring and surveillance team to carry out spot checks on food production areas and assess their capacity in terms of personnel, facilities and equipment. There is need to carry out regular analysis of hand swabs from the food handlers. Keywords: Personal Hygiene, Food Handlers, Bacteriological Quality, Escherichia coli & Vegetable Salad.

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