The decline in the quality of clean water used by the community due to contamination of dug well water which allows the development of various types of bacteria. One of them is coliform bacteria. The formulation of the problem in this study is whether the physical factors and the risk of contamination can be known to be related to the bacteriological content of dug wells. This study aims to analyze the physical factors and risk of contamination of the bacteriological content of dug wells. The research design used was cross sectional. This research was conducted in the work area of the OKU District Health Office in 2021. The population in this study was dug wells that had been carried out by an Environmental Health Inspection (IKL) and a sample of 57 dug wells. The study was conducted from June 2021 to July 2021. The analysis was carried out using the chi square test with a significance level of p value 0.05. The results showed that there was no relationship between cloudiness (p value = 0.308), odor (p value = 0.308), taste (p value = 1,000), and color (p value = 0.568) on the bacteriological content of dug wells, and there was a relationship between risk of contamination (p value=0.048) on the bacteriological content of dug wells. The results of multivariate analysis showed that there was no dominant variable with bacteriological content in dug wells. The conclusion in this study was that there was no relationship between turbidity, odor, taste, and color variables with bacteriological content of dug wells. There is a relationship between the contamination risk variables and the bacteriological content of the dug wells. And there is no dominant variable affecting the bacteriological content of dug wells. This study suggests that the OKU district health office can improve public knowledge by way of health education and seminars, especially about the quality of dug wells and to the community in order to improve the physical condition of dug wells such as lips, floor walls, and sewerage for the high category while for the low category must be checked.

One of the main needs of humans is drinking water. Every operation of drinking water that is produced must be safe for health if it meets the physical requirements and other parameters that measure whether the water is safe or not when consumed by the public.This study aims to determ ine the factors related to access to safe drinking water in the Ogan Komering Ulu District Health Office Work Area in 2021. The research design used was cross sectional. This research was conducted in the area of the Health Office of Ogan Komering Ulu Regency in March - July 2021. The population in this study was all access to drinking water at the Environmental Health Inspection in the Work Area of the Health Office of Ogan Komering Ulu Regency with a sample of 98 respondents.This study shows that there are 58 accesses to safe drinking water. Based on the bivariate analysis, it was found that there was a relationship between drinking water management (p value = 0.000), as well as containers before processing and ready-to-drink storage containers (p value = 0.000) with Access to Safe Drinking Water. Water in the Work Area of the Health Office of Ogan Komering Ulu Regency in 2021. Multivariately, the dominant variable with access to drinking water is the container for pre-processed and ready-to-drink water containers (p value = 0.004) and exp (B) of 6.568. The conclusion from these results, that there is a significant relationship with access to safe drinking water is drinking water facilities (59,2%), drinking water management (43.9%), sanitation and drinking water hygiene (58.2%), containers storage before processing and ready-to-drink water storage containers (33.7%) This study suggests that the Health Office of Ogan Komering Ulu Regency can increase knowledge by way of counseling and public health seminars, especially

Background : Food presentation is the final series of food journey. Hygiene and foodsanitation issues are very important, especially in public places that are closely relating o services for many people such as hospitals, restaurants or restaurants and streetvendors. Objective: to determine the presence or absence of Esherichia Coli bacteriain food at Angkringan 26 Ilir, Palembang City in 2021. This study in June-July 2021. Methods: This study used laboratory testing and observation methods with 11 samples of food sold at Angkringan 26 Ilir. The results of the microbiology laboratory test of Esherichia Coli bacteria were all negative. Results: The results showed that personal hygiene did not pay attention to cleanliness in the places wherethey sell, there were 3 traders who still did not get used to washing their hands before touching food, there are 9 traders who did not wear aprons when touching food, there were 5 traders who did not use tools/hand mats when handling food. touching food, and 5 male traders serving food while smoking. From the results of observations in the clean liness of food processing places, it was found that there were 4 traders who didnot provide a clean place, and there were 4 traders who did not provide trash cans. From the results of observations of food presentation there are 7 traders who serve itcold, and there are 6 traders who serve food not in a closed state. Suggestion: Based on observations made to traders, personal hygiene needs to be improved, especially wearing an apron when handling food and getting used to washing hands so that the food to be touched is not contaminated with microbiology that can cause disease