The Correlation Between Food Hygiene and Sanitation in Food Vendors of Lalapan with Enterobacteriaceae Contamination in Fresh Vegetables
Main Article Content
Abstract
Lalapan is a fresh vegetable usually eat up with rice and other Indonesian dishes. However, fresh vegetables can potentially be contaminated with pathogenic bacteria, such as Enterobacteriaceae, harming consumers if not appropriately processed and cleaned. This study analyzes the correlation between food hygiene and sanitation in food vendors of Lalapan with Enterobacteriaceae contamination in fresh vegetables. It used an analytic observational design with a cross-sectional approach. In addition, the population was food vendors of lalapan in the Sumbersari District, Jember Regency. There were 30 respondents with a consecutive sampling method. Food hygiene and sanitation instrument was an observation sheet according to 16 points stipulated in the Regulation of the Minister of Health of the Republic of Indonesia number 1096/MENKES/PER/VI of 2011. In addition, we tested fresh vegetable samples to analyze Enterobacteriaceae contamination with a microbiological test using Salmonella Chromogenic Agar (SCA) media. Then, data analysis used Fisher's exact test with α=0.05. The observation showed that most respondents had good food sanitation hygiene (76.7%). The microbiological examination indicated 23 vegetable samples (76.7%) were contaminated with Enterobacteriaceae. Statistical analysis using Fisher's exact test Exact obtained p=1.000 (p>0.05). Thus, there was no significant correlation between food hygiene and sanitation in food vendors of lalapan with Enterobacteriaceae contamination in fresh vegetables. In conclusion, hygiene, and sanitation food among food vendors of lalapan do not correlate with Enterobacteriaceae contamination in fresh vegetables. Further research could analyze the vegetable's planting, harvesting, and distribution processes as risk factors for Enterobacteriaceae contamination in fresh vegetables.
Downloads
Article Details
Copyright (c) 2023 Muhammad Ali Shodikin, Enny Suswati, Bagus Hermansyah, Wiwin Sugih Utami, Dwita Aryadina , Nexia Nevarachell Onny Amirsyah
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
Al-Seghayer, M.S. and Al-Sarraj, F.M.B. (2021) 'The Outbreak of Foodborne Disease by Pathogenic Enterobacteriaceae Antimicrobial Resistance - A Review', Asian Food Science Journal, 20(6), pp. 91–99. Available at: https://doi.org/10.9734/afsj/2021/v20i630312. DOI: https://doi.org/10.9734/afsj/2021/v20i630312
Aspiani, M. and Rustiawan, A. (2020) ‘Hubungan Pengetahuan, Sikap Penjamah Makanan Fasilitas SanitasiMakan Kawasan Wisata Kuliner Pantai Kabupaten Bantul Tahun 2019’, University Research Colloquium, pp. 1–8.
Badan Pengawas Obat dan Makanan (2015) Pedoman Gerakan Nasional Peduli Obat dan Pangan Aman Untuk Anak-Anak. Badan Pom.
Dinas Kesehatan Kabupaten Jember (2015) Kabupaten Jember Tahun 2014.
Eryando, T., Susanna, D. and Kusuma, A. (2014) 'The Relationships Between Selection And Processing Food With Escherichia Coli Contaminant On Food Stall Serving', Makara Journal of Health Research, 18(1), pp. 41–50. DOI: https://doi.org/10.7454/msk.v18i1.3092
Getaneh, D.K. et al. (2021) 'Prevalence of Escherichia coli O157:H7 and associated factors in under-five children in Eastern Ethiopia', PLOS ONE, 16(1), pp. 1–15. Available at: https://doi.org/10.1371/journal.pone.0246024. DOI: https://doi.org/10.1371/journal.pone.0246024
Ismail, F.H. et al. (2016) 'Food Safety Knowledge and Personal Hygiene Practices amongst Mobile Food Handlers in Shah Alam, Selangor', Procedia - Social and Behavioral Sciences, 222, pp. 290–298. Available at: https://doi.org/https://doi.org/10.1016/j.sbspro.2016.05.162. DOI: https://doi.org/10.1016/j.sbspro.2016.05.162
Khotimah, M. (2015) ‘Gambaran Penerapan Food Safety Pada Pengolahan Makanan di Instalasi Gizi Rumah Sakit Bhakti Wira Tamtama Semarang’, Kesmas, pp. 2–6.
Kurniasih, R.P., Nurjazuli, N. and Hanani D., Y. (2015) ‘Hubungan Higiene dan Sanitasi Makanan Dengan Kontaminasi Bakteri Escherichia Coli dalam Makanan di Warung Makan Sekitar Terminal Borobudur, Magelang’, Jurnal Kesehatan Masyarakat, 3(1). Available at: https://ejournal3.undip.ac.id/index.php/jkm/article/view/11540.
Lihu, T.R., Warouw, F. and Akili, R.H. (2019) ‘Hubungan Antara Perlakuan Terhadap Makanan dan Personal Higiene Dengan Kontaminasi Escherichia Coli pada Lalapan Kol di Rumah Makan Wilayah Langowan Kabupaten Minahasa’, Jurnal KESMAS, 8(6), pp. 218–224.
Mardu, F. et al. (2020) 'Assessment of knowledge, practice, and status of food handlers toward Salmonella, Shigella, and intestinal parasites: A cross-sectional study in Tigrai prison centers, Ethiopia', PLOS ONE, 15(11), pp. 1–13. Available at: https://doi.org/10.1371/journal.pone.0241145. DOI: https://doi.org/10.1371/journal.pone.0241145
Menteri Kesehatan Republik Indonesia (2017) Peraturan Menteri Kesehatan Republik Indonesia Nomor 32 Tahun 2017 Tentang Standar Baku Mutu Kesehatan Lingkungan dan Persyaratan Kesehatan Air Untuk Keperluan Higiene Sanitasi, Kolam Renang, Solus Per Aqua dan Pemandian Umum.
Meteri Kesehatan Republik Indonesia (2011) Peraturan Menteri Kesehatan Republik Indonesia Nomor 1096/MENKES/Per/VI/2011 Tentang Higiene Sanitasi Jasaboga.
Morestavia, S. and Sulistyorini, L. (2014) ‘Keluhan Kesehatan Konsumen dan Higiene Satisasi Makanan Penyetan Pedagang Kaki Lima di Jalan Arif Rachman Hakim Surabaya’, Jurnal Kesehatan Lingkungan, 7(2), pp. 83–89.
Ncube, F. et al. (2020) 'Food safety knowledge, attitudes and practices of restaurant food handlers in a lower-middle-income country', Food Science and Nutrition, 8(3), pp. 1677–1687. Available at: https://doi.org/10.1002/fsn3.1454. DOI: https://doi.org/10.1002/fsn3.1454
Nee, S.O. and Sani, N.A. (2011) 'Assessment of Knowledge, Attitudes and Practices (KAP) Among food handlers at residential colleges and canteen regarding food safety', Sains Malaysiana, 40(4), pp. 403–410.
Nik Husain, N.R. et al. (2016) 'Effect of food safety training on food handlers' knowledge and practices', British Food Journal, 118(4), pp. 795–808. Available at: https://doi.org/10.1108/BFJ-08-2015- 0294. DOI: https://doi.org/10.1108/BFJ-08-2015-0294
Nuryani, D., Adiputra, N. and Sudana, I.B. (2016) ‘Kontaminasi Escherichia Coli Pada Makanan Jajanan Di Kantin Sekolah Dasar Negeri Wilayah Denpasar Selatan’, ECOTROPHIC : Jurnal Ilmu Lingkungan (Journal of Environmental Science), 10(1), p. 28. Available at: https://doi.org/10.24843/ejes.2016.v10.i01.p05. DOI: https://doi.org/10.24843/EJES.2016.v10.i01.p05
Pradana, H.A. et al. (2019) ‘Identifikasi Kualitas Air Dan Beban Pencemaran Sungai Bedadung di Intake Instalasi Pengolahan Air Pdam Kabupaten Jember’, Jurnal Kesehatan Lingkungan Indonesia, 18, p. 2. DOI: https://doi.org/10.14710/jkli.18.2.135-143
Purba, S.F., Chahaya, I. and Marsaulina, I. (2014) ‘Pemeriksaan Escherichia coli dan Larva Cacing pada Sayuran Lalapan Kemangi (Ocimum basilicum), Kol (Brassica oleracea L. var. capitata. L.), Selada (Lactuca sativa L.), Terong (Solanum melongena) yang Dijual di Pasar Tradisional, Supermarket dan Restoran’, Encyclopedia of Food Microbiology, pp. 688–694.
Puspitasari, A.I., Novita, E. and Pradana, H.A. (2021) ‘Identifikasi Perilaku dan Persepsi Masyarakat Terhadap Pencemaran Air Sungai Bedadung Di Jember, Jawa Timur’, Jurnal Penelitian Pengelolaan Daerah Aliran Sungai, 5(1), pp. 89–104. DOI: https://doi.org/10.20886/jppdas.2021.5.1.89-104
Rachmawati, W.C. (2019) Promosi Kesehatan Dan Ilmu Perilaku. Malang: WINEKA MEDIA.
Rahmadhani, D. and Sumarmi, S. (2017) ‘Gambaran Penerapan Prinsip Higiene Sanitasi Makanan Di PT Aerofood Indonesia, Tangerang, Banten’, Amerta Nutrition, 1(4), p. 291. Available at: https://doi.org/10.20473/amnt.v1i4.7141. DOI: https://doi.org/10.20473/amnt.v1i4.2017.291-299
Ratna, R. and M. M. Simatupang (2019) ‘Analisis Pengaruh Higiene Penjamah Dan Sanitasi Makanan Terhadap Kontaminasi E. Coli Pada Jajanan Sekolah’, Jurnal Untuk Masyarakat Sehat (JUKMAS), 3(2), pp. 164–178. Available at: http://ejournal.urindo.ac.id/index.php/jukmas/article/view/606.
Rianti, A., Buana, E.O.G.N. and Kiyat, W. El (2018) ‘Eliminasi Bakteri Patogen Pada Sayur Dan Buah Sebagai Bahan Baku Salad Siap Santap Dengan Iradiasi Gamma’, Jurnal Ilmiah Aplikasi Isotop Dan Radiasi, 14, p. 1. DOI: https://doi.org/10.17146/jair.2018.14.1.4246
Salamandane, C. et al. (2020) 'Handling Of Fresh Vegetables: Knowledge, Hygienic Behavior Of Vendors, Public Health In Maputo Markets, Mozambique', International Journal Of Environmental Research And Public Health, 17(17), pp. 1–17. DOI: https://doi.org/10.3390/ijerph17176302
Sari, N., Marsaulina, I. and Chahaya, I. (2013) ‘Higiene Sanitasi Pengelolaan Makanan dan Perilaku Penjamah Makanan di Kantin Sekolah Menengah Atas (SMA) Negeri dan Swasta di Kecamatan Rantau Utara Kabupaten Labuhan Batu Tahun 2012’, Lingkungan dan Keselamatan Kerja, 2(1).
Shodikin, M.A. et al. (2022) ‘Bacterial Contamination of Escherichia coli in Long Beans at Traditional Markets’, Jurnal Kesehatan Prima, 16(1), p. 10. Available at: https://doi.org/10.32807/jkp.v16i1.706. DOI: https://doi.org/10.32807/jkp.v16i1.706
Stratev, D. et al. (2017) 'Food safety knowledge and hygiene practices among veterinary medicine students at Trakia University, Bulgaria.', Journal of infection and public health, 10(6), pp. 778– 782. Available at: https://doi.org/10.1016/j.jiph.2016.12.001. DOI: https://doi.org/10.1016/j.jiph.2016.12.001
Syafriyani, A. and Djaja, I.M. (2019) ‘Hubungan Higiene Sanitasi Makanan Jajanan Dengan Kontaminasi Escherichia coli Pada Makanan Jajanan Anak Sekolah Dasar Di Kecamatan Medan Satria Dan Kecamatan Jati Asih, Kota Bekasi’, Jurnal Nasional Kesehatan Lingkungan Global, 1(3), pp. 284–293.
Tarigan, S. (2019) ‘Tingkat Pengetahuan, Sikap dan Prilaku Higiene Sanitasi Pengolahan Makanan Pada Pedagang Kaki Lima Di Kelurahan Lau Cimba Kecamatan Kabanjahe Kabupaten Karo Tahun 2019’, Jurnal Kesehatan Lingkungan, 55, p. 55.
Tóth, A.J. et al. (2018) 'Hygiene assessments of school kitchens based on the microbiological status of served food.', Acta scientiarum polonorum. Technologia alimentaria, 17(2), pp. 159–168. Available at: https://doi.org/10.17306/J.AFS.0564. DOI: https://doi.org/10.17306/J.AFS.2018.0564
Warsyidah, A. (2017) ‘Isolasi dan Identifikasi Bakteri pada Sayuran Bayam yang Diperjualbelikan Di sekitar jalan Nuri Baru Kota Makassar’, Jurnal Media Laboran, 7(1), pp. 15–19. Available at: https://uit.e-journal.id/MedLAb/article/view/349.
Woh, P.Y. et al. (2017) 'Microorganisms as an Indicator of Hygiene Status Among Migrant Food Handlers in Peninsular Malaysia.', Asia-Pacific journal of public health, 29(7), pp. 599–607. Available at: https://doi.org/10.1177/1010539517735856. DOI: https://doi.org/10.1177/1010539517735856
World Health Organization (2022) Food safety. Available at: https://www.who.int/News-Room/Fact- Sheets/Detail/Food-Safety.