Food Handler Hygiene and Escherichia Coli Bacteria Content in Se'i Cows
DOI:
10.29303/jppipa.v10i11.8913Published:
2024-11-25Issue:
Vol. 10 No. 11 (2024): NovemberKeywords:
Bacteria, Eschericia coli, Food handlers, HygieneResearch Articles
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Abstract
Food handlers who do not adhere to proper health and hygiene standards can significantly contribute to the risk of cross-contamination during food preparation. In the case of se'i beef (a traditional Indonesian smoked beef dish), such lapses can lead to contamination with harmful pathogens, including Escherichia coli (E. coli). Not washing hands thoroughly after using the restroom, handling raw meat, or touching contaminated surfaces can transfer E. coli from handlers to the beef. Using unclean knives, cutting boards, or other tools can spread bacteria from one food item to another.. The aim of the research was to assess the hygiene conditions of food handlers and the content of Escherichia coli bacteria in se'i beef. The research method is a survey with a cross sectional design. The research results showed that 70% of food handlers did not wear head coverings, 50% did not wear masks correctly, 100% spoke when handling food, 80% did not use aprons, did not use tools/equipment/hand pads when handling 70% of food and 90% of cow samples contained Escherichia coli bacteria.
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Author Biographies
Byantarsih Widyaningrum, Poltekkes Kemenkes
Erika Maria Resi, Poltekkes Kemenkes
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