Analisis Higiene Sanitasi Makanan dan Keberadaan Salmonella Sp pada Telur Setengah Matang di Warung Kopi Kecamatan Syiah Kuala Tahun 2024

Abstract

The incidence of food poisoning has been increasing annually due to the consumption of contaminated food. Egg is one of the more popular food option, but improper handling can increase the risk of contamination. The practice of food hygiene and sanitation is important to control and prevent health problems arising from food. This study used descriptive surveys with cross sectional design. Research samples were half boiled eggs obtained from 10 open-24-hours traditional coffee stalls located at Syiah Kuala subdistrict. Observation sheet was used for data collection and microbiology assessment was done in the laboratory. Data collected were analyzed statistically using univariate analysis. Study showed that most coffee stalls were located at roadside (70%) and has been operating for 10 – 20 years (80%). Eggs sold in all coffee stalls were free-range (100%) and 75 – 91 (40%) eggs sold were half boiled. The majority of coffee shops restock eggs every 2 days (60%). The practice of food hygiene and sanitation in all studied coffee stalls did not meet the health requirements (100%). Laboratory assessment found half boiled eggs coming from two of the coffee stalls had been contaminated with Salmonella sp. (20%). It is expected that coffee stalls can keep and improve food hygiene and sanitation, and Banda Aceh Public Health Office to do more supervision for each stalls on the practice of food hygiene and sanitation