A linkage of personal, food, and environmental hygiene to presence of E. coli in Warmindo Food Stall

Gaceta Sanitaria

Adelia Anju Asmara¹  Reynaldi Demoane Iskandar²  Azham Umar Abidin³  Anja Asmarany³  Dwita Subhi Ramadhani⁴  Luthfia Isna Ardhayanti⁵ 

[1] Corresponding author.;Alumnee Environmental Engineering, Universitas Islam Indonesia, Yogyakarta 55584, Indonesia;Department of Environmental Engineering, Centre for Occupational Health Safety and Environment, Faculty of Civil Engineering and Planning, Universitas Islam Indonesia, Yogyakarta 55584, Indonesia;Environmental Quality Laboratory, Faculty of Civil Engineering and Planning, Universitas Islam Indonesia, Yogyakarta 55584, Indonesia;Polytechnic of Marine and Fisheries, Sidoarjo, Indonesia;

关键词: E. coli;    Environmental health;    Personal hygiene;    Sanitation;   

DOI  :  

来源: DOAJ

【 摘 要 】

Objective: This study aims to identify pathogenic microbes of foods served by Warmindo and to assess the relationship of environmental sanitation, which is facilities and food, also personal hygiene factors to presence of E. coli. Methods: This study utilizes a cross section design, data sheet is provided consisting questionnaire and observation results. Chromocult Coliform Agar (CCA) is applied to know positive E. coli contamination. Results: Based on the chi-square analysis, relationship between food sanitation and the presence of E. coli (p = 0.03), facilities sanitation (p = 0.077), and personal hygiene that there is a significant relationship between hygienic behavior and the presence of E. coli (p = 0.046). The laboratory test results show 6 (9.1%) from 33 food samples from Warmindo positive contaminated with E. coli. No meaningful differences between re-heating and direct-cooking food. Conclusions: There is a relationship between food sanitation, facilities sanitation, and hygienic behavior with Escherichia coli contamination in food sold at Warmindo.

【 授权许可】

Unknown