The Correlation between Eating Utensils and Place of Sales in the Contamination of Escherichia coli in Food Sold at Campus Food Stalls
| Main Authors: | Dewi Susanna; Department of Environmetal Health, Faculty of Public Health, Universitas Indonesia, Depok 16424, Tris Eryando; Department of Biostatistic, Faculty of Public Health, Universitas Indonesia, Depok 16424, Aria Kusuma; Center of Public Health Intervention Technology, National Institute of Health Research and Development, Ministry of Health, Jakarta 10560, Dian Pratiwi; The Center of Health Informatic and Biostatistics Studies, Faculty of Public Health, Universitas Indonesia, Depok 16424 |
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| Format: | application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Directorate of Research and Public Services Universitas Indonesia
, 2015
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| Subjects: | |
| Online Access: |
http://journal.ui.ac.id/index.php/health/article/view/4603 |
Daftar Isi:
- Up to now, in general, the safety of food that is sold at any canteens in the campuses, the eating utensils are handled and the food stalls are managed are still uncertain. This research was aimed to understand the correlation between the eating utensils handling and the contamination of Escherichia coli (E. coli) in the food sold by the food vendors in the campus. The cross-sectional design research applied on the food stalls in the university campus in Depok with a total number of 173 consumers as respondents. The variables observed as independent variables were the sanitation of the eating utensils and the sanitation of the dining place. The examination method of the Most Probable Number (MPN) for E. coli was conducted to assess the food’s hygiene. The data analyzed using the chi-square test and followed by the logistic regression. The result showed that more than half of the food samples (59.54%) were contaminated by E. coli. The storage place of the eating utensils was most significantly correlated with the E. coli contamination of the served food with an OR=0.45 (0.21-0.87). Therefore, it is necessary to promote the awareness of this risk and reinforce supervision by the Health Authorities and by the management of the place of sales to provide guidance to the food vendors and to the consumers as well. Further research is recommended to observe the E. coli contamination through clean water, eating utensils, the hands of the consumers and the napkins used to wipe dry the eating utensils.