Faktor Personal Hygiene  dengan Keberadaan Escherichia coli pada Makanan  di Jasaboga Asrama Haji Surabaya

Diyanah, Khuliyah Candraning; Nirmalasari, Nunki; Azizah, R.; Pawitra, Aditya Sukma

doi:10.31004/prepotif.v5i2.1830

Cited by 2 publications

(3 citation statements)

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“…Lack of personal hygiene behavior in the process of handling food is still common in food handlers, this is possible because of the knowledge of the handlers. This is in line with research that states that handlers with good behavior have good knowledge, and vice versa (Diyanah et al, 2021).…”

Section: Resultssupporting

confidence: 89%

“…Cleanliness of food handlers, especially hand hygiene must be considered in catering service (Diyanah et al, 2021). Although most of the handlers in catering service have good personal hygiene, but there are still many handlers who do not apply all the principles of personal hygiene such as the use of accesesories rings, the behavior of washing hands without soap and running water and drying hands with clothes/aprons worn.…”

Section: The Relationship Between Personal Hygiene and Escherichia Co...mentioning

confidence: 99%

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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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Section: Resultssupporting

confidence: 89%

Section: The Relationship Between Personal Hygiene and Escherichia Co...mentioning

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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“…Data karakteristik responden dapat dilihat. 10 Asrama Haji Kota Palembang Merupakan layanan dan fasilitas Asrama Haji di Kota Palembang. Asrama Haji ini merupakan tempat persinggahan bagi calon haji sebelum berangkat ke tanah suci untuk ibadah haji.…”

Section: Pendahuluanunclassified

Hubungan Karakteristik Pekerja Terhadap Personal Hygiene Penjamah Makanan Jasa Boga Golongan B Asrama Haji Kota Palembang

Rahmi Garmini,

Rio Purnama

2023

j jhast

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Background: Health problems, especially personal hygiene problems, are very complex problems. Application of personal hygiene to food and beverage handlers to prevent contamination. The impact that often arises in personal hygiene is the physical impact. A person suffers from many health problems due to not maintaining good personal hygiene. Objectives: to determine the relationship between worker characteristics and the personal hygiene of food handlers, catering services, class B, Hajj Dormitory, Palembang City. Method: this study used a cross-sectional method, namely research to find relationships between variables. Results: research using the chi-square test found that gender with personal hygiene of food handlers was obtained (p=0.031), Age (p=0.011), Education Level (p=0.376). Conclusion: there is a relationship between gender and age and there is no relationship between education level and personal hygiene of food handlers, class B, class B Hajj Dormitory, Palembang City.

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Faktor Personal Hygiene dengan Keberadaan Escherichia coli pada Makanan di Jasaboga Asrama Haji Surabaya

Cited by 2 publications

References 0 publications

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

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

Hubungan Karakteristik Pekerja Terhadap Personal Hygiene Penjamah Makanan Jasa Boga Golongan B Asrama Haji Kota Palembang

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