Hubungan Higiene Sanitasi dan Perilaku Penjamah Makanan dengan Kualitas Bakteriologis Peralatan Makan di Warung Makan
Abstrak: Eating utensils have
crucial role in the hygiene and sanitation of foods. One among health
requirements of eating utensils is that they do not contain bacteria exceeding
the limits of health requirements. One factor causing high germ rate of food
utensils is the behavior of food handlers in washing eating utensils.
Objective: To identify the association between hygiene and sanitation
(dish washing facilities) and behavior of food handlers (hygienic behavior and
washing methods) and bacteriological quality (germ rate and number of E. coli)
of plates at food stalls in the area of Catur Tunggal, Depok, Sleman.
Method: This observational study used cross sectional design. Samples
were 40 food stalls that used running water to wash eating utensils. Eating
utensil directly in contact with foods must not contain germ rate higher than
100 cfu/m2 and the number of E. coli must be 0 cfu/cm2 . Data were obtained
through interviews, observations, and laboratory tests. Data analysis used
Spearman Rank correlation test and multiple regressions. Result: There was an association
between washing hands before working, washing hands without using soap after
toileting, soaking, daily clean up and bacteriological quality with p<0.05.
Education, wearing rings, keeping nails long, rinsing using running water,
drying without using dish towel, sink made from strong and fine materials were
not associated with bacteriological quality (p>0.05). The results of
regression tests show that variables of soaking and daily clean up are closely
related with bacteriological quality.
Conclusion: There are significant associations between soaking and daily
clean up and bacteriological quality
Penulis: Chairini Tri
Cahyaningsih, Haripurnomo Kushadiwijaya, Abu Tholib
Kode Jurnal: jpkedokterandd090153
