The relationship between hygiene and sanitation to Escherichia coli contamination on foods in a campus cafeteria

2nd Nommensen International Conference on Technology and Engineering

Rohmah, J.^1 ; Rini, C.S.^1 ; Cholifah, S.^2

Teknologi Laboratorium Medis, Fakultas Ilmu Kesehatan, Universitas Muhammadiyah Sidoarjo, Kampus 4 Jl Raya Rame No.4, Pilang Wonoayu, East Java, Indonesia^1

Kebidanan, Fakultas Ilmu Kesehatan, Universitas Muhammadiyah Sidoarjo, Kampus 4 Jl Raya Rame No.4, Pilang Wonoayu, East Java, Indonesia^2

关键词: Building construction;    Chi-square tests;    Cross-sectional design;    Food ingredients;    Independent variables;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/420/1/012143/pdf
DOI  :  10.1088/1757-899X/420/1/012143

来源: IOP

【 摘 要 】

One of the efforts in improving the degree of health is more optimal with the fulfilment of the need for hygienic food. The objective was to analyse the correlation of the hygiene and sanitation of food handlers to E.coli contamination to find the factors which have the strongest correlation with E.coli in the foods in three canteens of a university. This study applied the descriptive observational which cross sectional design in canteen food stalls. Observations were carried out at all food stalls and interviews were conducted to 32 respondents consisting of food handlers. Statistical analysis used Chi Square test. The results show that positive E.coli contamination on canteen food (canteen campus 1, 2, and 4) was 25 (71.43%). The independent variables that have significant relationship with E.coli contamination on food cafeteria are food ingredients OR = 1.203, ingredients food storage OR = 0.000, food storage OR = 0.000, food carrier OR = 0.000, food serving OR = 0.000, building construction OR = 0.000, sanitation facility OR = 0.000, building construction OR = 0.000, sanitation facilities OR = 0.000, and food handler OR = 0.000. While the most influential independent variables on E.coli contamination on food in canteen campus is variable food ingredients OR = 1.203 and food processing OR = 3.800.