“Food Handler Practices as Risk Factors of Escherichia coli contamination in Food and beverages g ”
Dewi Susanna, Yvonne M Indrawani, Zakianis, Tris Eryando, Lassie Fitria, Dwi Oktaviana, Fidyatun Khoiriyah , , y y
Faculty of Public Health, Universitas Indonesia
OUTLINE • INTRODUCTION • METHODS • RESULTS (& DISCUSSION) • CONCLUSION
Introduction •
Proper hygiene, safe food handling and preparation practices are keys to preventing the spread of E. coli.
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University responsible to control and manage the quality of food and beverage served in the cafeteria
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The existence of contamination
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Indonesia has regulation for hygiene and sanitation that is Kepmenkes No 942/MEMKES/VII/2003 Food handler is a risk factor to E. coli contamination; it should be ZERO in food and beverage
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E. coli in foods and beverages is an indicator for
Objective: j to asses the the food handlers p practices in hygiene yg and sanitaion
Research Road Map No 1
2 3 4 5 6 7 8
Tahun Rahman A, Susanna D, Kusumayati A, Makful A dan Zakianis. 1998 Susanna D & Hartono B. 2003 Suleman. 2008
Uraian Kegiatan 6 Escherichia coli 10 MPN/100 in foods
Contamination of E. coli in ‘ketoprak p ‘ and ‘gado-gado ‘ and utensils 10 % (totally 72 ) have certificate of yg and sanitation hygiene Susanna D, Indrawani IM, Water resources (tap) contaminated by Eryando T. 2009 fecal coli, coliform, (50%) Susanna D, D Indrawani IM, IM E. E coli contamination in foods (57,5%) (57 5%) Eryando T. 2010/11 dan beverages (79,5%). Susanna D, Indrawani Almost all cafetereas (94 %) did not IM Eryando T. IM., T 2012 comply the regulation 2014 Contamination E. coli 61,53 % in foods 2015 Development of instrumen for certification
Method • • • • • •
Conducted C d d in i a campus located l d in i Depok D k Design: cross-sectional study Total respondents: 168 food handlers Questionnaire: 25 questions E. coli measured used Total Plate Count (TPC) method cultured in Methylene Blue Agar (MBA) Data collected: – – – – – – – – – –
Characteristics of respondents Training Talking while working Have diseases Health status Routine visit docter Hand hygiene Care nails and hands Wearing apron Wearing hair restrain
Method •
D Data collected: ll d ((con’t) ’) – – – – – – – – – – – – –
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Smoking while working Habit in scratch hair/head, pick one’s nose Washing hands with soap after from toilet Wearing uniform Wearing clean cloth Have clean hair/routine washing hair Wear cleaned apron Wear footwear/shoes Every day having bath Wearing accessories Use fabrication products p Use registered products Etc
Data analysis: Chi square test ang regression logistics test (p< 0 0.05) 05)
Result and Discussion Education
E coli E. li High 40%
Positiv e 49%
negativ e 51%
Food handler
Low 60%
Training Food Practise
Yes 33% Male 44% Female 56%
No 67%
Result and Discussion Have Disease
Hand Hygiene
Yes 10%
Yes 76%
No 90%
Talking while working Yes 25%
No 75%
No 24%
Result and Discussion Wear Apron
wear hair restarian
No 42%
Yes 45% No 55%
Yes 58%
Result and Discussion • Variables significant g (p < 0,05): , ) – Health status (p=0.028),
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Talking while working p=(0.008), C Care nails il and dh hands d (p=0.012), ( 0 012) Wear apron (p=0.04) and Wear hair restrain (p (p=0.006), 0.006), Using of registered canned food p=(0.05)
Logistic g Regression g ((95%CI)) showed 2 variables as protective factors: - wearing hair restrain (OR= 0.1 with range 0.03-0.9) - using of registered canned food (OR=0.1 with range 0.01-0.07)
- Risk factors: health status, talking while working, hand h i hygiene, wear appron.
CONCLUSIONS • Risk factor in food handlers practicing: – Health status,, hand hygiene, yg , wearing g apron p – Wearing hair strain, using registered scanned products
• Application of personal equipment and t i i iin ffood training dh hygiene i ffor ffood dh handlers dl could be protective factor for E. coli contamination.
SUGGESTIONS • Food handlers need to be trained about practicing p g in food hygiene yg and sanitation
THANK YOU
References •
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Dean R Lill D Lillquist; i M Mary L M McCabe. C b AC Comparison i off T Traditional di i l Handwashing Training with Active Handwashing Training, Journal of Environmental Health; Jan/Feb 2005; 67, 6; ProQuest Health and Medical Complete. pg. 13. Susanna, D., Indrawani, IM., Eryando, T. 2009. Bacterial Contamination in Food and Drink Sold at Canteens on a University Campus, Journal of Environmental Health Australia Volume 9 Number 1 & 2, 2009. S Susanna, D D. & H Hartono, t B B. 2003 2003. Pemantauan P t Kualitas K lit M Makanan k Ketoprak dn Gado-Gado di Lingkungan Kampus UI Depok melalui Pemeriksaan Mikrobiologis. Makara Seri Kesehatan. Volume 7, Juni 2003, No. 1. Bagian Penerbitan DRPM-UI. Depok.
• Susanna, D., Indrawani, Y.M, Eryando, T., dan Adi, H.K. 2008. Kontaminasi bakteri pada Makanan dan Minuman yang dijajakan di Kantin Universitas Indonesia Indonesia. 2008 2008. Direktorat Penelitian dan Pengabdian kepada Masyarakat y Universitas Indonesia. • Thippaiah Anitha et all. Challenges in developing competency based training curriculum for food safety regulator in India. Indian Journal of Community medicie/vol39/issue 3/july 2014. • Timothy F Jones, Frederick J Angulo. Eating in Restaurants: A Risk Factor for Foodborne Disease? Clinical Infectious Diseases Diseases. Chicago: Nov 15 15, 2006 2006. Vol. Vol 43, Iss. 10; pg. 1324
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Regulation R l i off H Health l h Mi Ministry i off IIndonesia d i N Number b 1096/MENKES/SK/V/2011 Susanna,, D.,, Indrawani,, IM.,, Eryando, y , T. 2009. Bacterial Contamination in Food and Drink Sold at Canteens on a University Campus, Journal of Environmental Health Australia Volume 9 Number 1 & 2, 2 2009. 2009 Susanna, D. & Hartono, B. 2003. Pemantauan Kualitas Makanan Ketoprak dn Gado-Gado di Lingkungan Kampus UI Depok melalui P Pemeriksaan ik Mik Mikrobiologis. bi l i Makara M k S Serii K Kesehatan. h t V l Volume 7 7, JJunii 2003, No. 1. Bagian Penerbitan DRPM-UI. Depok. Susanna,, D.,, Indrawani,, Y.M,, Eryando, y , T.,, dan Adi,, H.K. 2008. Kontaminasi bakteri pada Makanan dan Minuman yang dijajakan di Kantin Universitas Indonesia. 2008. Direktorat Penelitian dan Pengabdian kepada Masyarakat Universitas Indonesia Indonesia.
