Analisis Kandungan Bakteri Escherichia coli dan Hygiene Sanitasi Makanan serta Personal Hygiene Penjamah Makanan di Jambur Kota Medan

Abstract

The Ministry of Health recorded that there were 4,792 cases of food poisoning from January to October 2023 in Indonesia. The main cause of food poisoning cases is household cooking, namely around 53%, followed by mobile hawker food outlets (17%) and food service cooking around (15%). This study aims to analysis of Escherichia coli bacteria content and food sanitation hygiene and personal hygiene of food handler at Jambur, Medan City. This type of research is a descriptive survey to analyze the content of Esherichia coli bacteria in the Medan Health Polytechnic Integrated Laboratory, food sanitation hygiene and personal hygiene of food handlers in Jambur, Medan City. The samples were 5 jambur using the total sampling method and 25 samples of cutlery in the form of glasses, ladles, plates, vegetable containers and rice containers for testing E. coli bacteria. The results of the study showed that the E. coli examination carried out on 25 cutlery samples, all did not meet the requirement for the limit for the presence of E. coli on cutlery, namely <1.1 CFU/gr. The application of food sanitation hygiene principles such as storing raw materials, transporting and serving food does not meet the requirements for each jambur. Meanwhile, the selection of raw materials, processing of raw materials and storage of finished food has met the requirements. The application of personal hygiene for food handlers at the five jamburs also does not meet the requirements. The technique for washing equipment in the five jamburs also does not meet the requirements. It is recommended for catering services to further improve the implementation of food sanitation hygiene at catering services and for food handlers to further improve clean and healthy lifestyles.