A linkage of personal, food, and environmental hygiene to presence of E. coli in Warmindo Food Stall

Abidin, Azham Umar; Asmara, Adelia Anju; Asmarany, Anja; Ramadhani, Dwita Subhi; Iskandar, Reynaldi Demoane

doi:10.1016/j.gaceta.2021.10.008

Cited by 6 publications

(3 citation statements)

References 7 publications

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“…There is a relationship between food sanitation and the presence of E. Coli bacteria, sanitation facilities, and personal hygiene. There is a significant relationship between hygienic behavior and the presence of E. coli [29]. Personal hygiene practices, including facewashing and handwashing, reduce transmission of pathogens, but are difficult to measure [30].…”

Section: Results Of Data Design Analysismentioning

confidence: 99%

Development of E-Modules in Sanitation Hygiene and K3 Courses in the Culinary Study Program

Putri,

Akmal,

Elfita

et al. 2024

Advances in Social Science, Education and Humanities Research

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Teaching materials in the form of books or modules do not yet exist in the culinary arts study program. so that students cannot study at home, and learning objectives are not achieved. This study aims to develop teaching materials in the form of e-modules so that student learning outcomes increase in Sanitation Hygiene and K3 courses. The research method used is the fourd-D method. The research was conducted at the Culinary Study Program, Medan State University. The consequences of the legitimacy test with the media validator got a worth of 0.79 in the high class, the aftereffects of the module content legitimacy test got a worth of 0.76 in the high classification and for the language legitimacy test results got a legitimacy worth of 0.82 in the exceptionally high class. In general, the results of the module validity test are declared valid and can be tested on students as users. Furthermore, the practicality test of the module through the practicality test of student responses obtained a score of 80.68 in the practical category, and the practicality test of the lecturer's response obtained a practicality value of 78.86% in the practical category. If an average value is obtained of 78.30% in the practical category, it means that the modules developed are seen from the ease of use, the attractiveness of the presentation and the practical benefits used by students. For the effectiveness test, a gain score of 0.635 is obtained in the moderate category. The conclusion of the test results is the use of the Sanitation Hygiene and K3 module which was developed to be used effectively to support lectures and greatly contribute to the development of science in the culinary field.

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Section: Results Of Data Design Analysismentioning

confidence: 99%

Development of E-Modules in Sanitation Hygiene and K3 Courses in the Culinary Study Program

Putri,

Akmal,

Elfita

et al. 2024

Advances in Social Science, Education and Humanities Research

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“…Bacteria that cause foodborne disease itself such as Salmonella, Campylobacter, Listeria, Clostridium Botulinum, and Escherichia Coli (Centers for Diseases Control and Preventions, 2021). A study conducted at Warmindo found food samples containing Escherichia coli amount to 9,1% of the 33 food samples tested which was due to lack of food sanitation, sanitation facilities and personal hygiene (Abidin et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Escherichia coli in Food and Hands of Handlers in Catering service Group A1 and A2

Wulandari,

Setiyaningrum,

Sunarto

et al. 2023

Contagion

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<div><table cellspacing="0" cellpadding="0" align="left"><tbody><tr><td align="left" valign="top"><p class="Default"><em>Food hygiene was a controlling factor for food contamination that can cause foodborne diseases such as diphtheria, diarrhea, typhoid, and food poisoning. Several types of microbes that can cause food poisoning, one of which is Escherichia Coli. The purpose of this study was to analyze the relationship between personal hygiene, food hygiene, sanitation facilities, with Escherichia Coli food and hands of handlers in catering services of groups A1 and A2. This research method uses Cross Sectional study, sampling techniques in research using Accidental Sampling in catering service groups A1 and A2 in the Banyudono District. This research was carried out from May to June 2022, the research location was in catering service in the Banyudono district area. This sample in this study was 25 food handlers.The data analysis was done by Chi Square test. The results showed that the handlers had good personal hygiene by 52%, good food hygiene 72%, inadequate sanitation facilities 52%, Escherichia coli in food 56%, and Escherichia coli in hands 84%. There was no relationship between personal hygiene (p-value = 0.302) and food hygiene (p-value = 0.177) with the content of Escherichia coli in food. There was a relationship between sanitation facilities (p-value = 0.000) and the content of Escherichia coli in food. There was no relationship between personal hygiene (p-value = 0.096), food hygiene (p-value = 0.548) and sanitation facilities (p-value = 0.322) with Escherichia Coli on hands. Food service handlers already have personal hygiene and apply good food hygiene, but Escherichia coli is still found in the food and handlers hands. Sanitation facilities still do not meet the requirements, so it is necessary to utilize available sanitation facilities to reduce Escherichia coli contamination. </em></p></td></tr></tbody></table></div><strong><em>Keyword: Personal hygiene, Hygiene, Sanitation, </em> <em>Escherichia coli</em></strong>

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“…Food is a potential source of infection disease from the procurement point to the consumption point in food service establishments [1]. Poor practices in food processing plants, food service establishments, and the home industry play a crucial role in foodborne diseases [2]. Food sanitation management can impact severe health manifestations such as diarrhea, hepatitis A, and even food poisoning (Staphylococcus and Botulism) bacteria.…”

Section: Introductionmentioning

confidence: 99%

Creating a health promotion university through healthy canteen development in a private university

Agustin,

Musfirah,

Rahayu

2023

IJPHS

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A healthy canteen is one of the supporting elements of healthy campus infrastructure. Leaders' policies, engagement, and support are essential for healthy campus initiation advocacy initiatives. This qualitative case study approach aims to determine the possibility of implementing a healthy canteen in a private university. The study was conducted in Yogyakarta from July 2017 until March 2018 with informants sequentially from five university leaders, one canteen manager, ten canteen consumers, and including 15 food handlers. We collected data through in-depth interviews and then analyzed it with content analysis. Finally, we use the SWOT matrix to investigate the possibility of developing a healthy canteen at private colleges using strengths, weaknesses, opportunities, and threats. The obstacle to developing healthy canteens is the limited area for infrastructure. We found environmental health problems, such as unqualified sanitary conditions and unapplied food hygiene and sanitation principles. Healthy canteen could be developed if the leaders at all levels committed to allocating spaces and sanitation infrastructure, making policies and regulations for testing the food in laboratories, training and inspecting food handlers regularly and providing quality foodstuffs, clean and healthy nutritious food, and educating customers with posters on the canteen walls.

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A linkage of personal, food, and environmental hygiene to presence of E. coli in Warmindo Food Stall

Cited by 6 publications

References 7 publications

Development of E-Modules in Sanitation Hygiene and K3 Courses in the Culinary Study Program

Development of E-Modules in Sanitation Hygiene and K3 Courses in the Culinary Study Program

Escherichia coli in Food and Hands of Handlers in Catering service Group A1 and A2

Creating a health promotion university through healthy canteen development in a private university

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