Healthy tourism initiatives at destinations: opportunities and challenges

Wirawan, I Made Ady

doi:10.15562/pphma.v6i1.1

Cited by 2 publications

(2 citation statements)

References 1 publication

(1 reference statement)

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“…In our study, however, only one person, the owner, was interviewed and observed, so that there is a possibility of a selection bias with regards to the personal hygiene of the handlers. [22]. For example, financial allocation for regular assessment of traditional food or beverages should be increased, especially for those with a high chance of microbiological contamination, including the Loloh Cemcem industry in Penglipuran village.…”

Section: Discussionmentioning

confidence: 99%

Microbiological Quality, Hygiene, and Sanitation of the Production Processes of a Traditional Beverage at Tourism Areas in Bali

Sugianti

Wirawan

Utami

2019

J UOEH

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Loloh Cemcem, a traditional beverage containing Cemcem leaves of (Spondias pinnata (L.f.) Kurz) from the tourism area of Penglipuran, has been widely distributed across Bali. This study aims to examine the microbiological quality of Loloh Cemcem and its association with hygiene and the sanitation of its production processes. A cross-sectional study was conducted, involving all home industries that produce Loloh Cemcem and its handlers, four water depots, and three samples of water source in Penglipuran, Bali. Observations and interviews were conducted to obtain data on hygiene and sanitation. Samples were tested for microbiological qualities, including total plate count (TPC), most probable number (MPN) method for coliform, and Escherichia coli (E. coli) contamination. A polymerase chain reaction (PCR) examination was conducted to identify virulent genes. The water source was contaminated with enterotoxigenic E. coli (ETEC), and about 25% of water depots and 43.3% of Loloh Cemcem samples were also contaminated with E. coli. This indicates E. coli viability under an acidic medium (average pH of 2.8). Of the 30 home industries, 76.7% of sanitation facilities met the safety standards, while the conditions were considerably lower for instrument sanitation (60.0%), personal hygiene of the handlers (50.0%), and production site sanitation (43.3%). Poor personal hygiene of the handlers was associated with the microbiological quality of Loloh Cemcem with an adjusted odds ratio (AOR) of 15.02 (95%CI: 1.32-171.56, P = 0.029). Ongoing monitoring is warranted to improve personal hygiene and sanitation of the production processes. Microbiological research is essential to understand the nature of E. coli, including its viability in acidic environments.

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Section: Discussionmentioning

confidence: 99%

Microbiological Quality, Hygiene, and Sanitation of the Production Processes of a Traditional Beverage at Tourism Areas in Bali

Sugianti

Wirawan

Utami

2019

J UOEH

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“…The term healthy tourism has been widely used with diverse definitions. Wirawan [13]defines healthy tourism as "a business or industry related to traveling activities for the main purpose of getting treatment, improving health and fitness" (p.1). Bushell [14] uses the term healthy tourism to explain the relations between tourism and health by exploring the role of tourism in improving the health of visitors and local people, eventually leading to sustainable tourism.…”

Section: Healthy Tourismmentioning

confidence: 99%

Healthy City and Tourism Planning to Create a Healthy Tourism

Sutriadi¹,

Drestalita²,

Krisnaputri³

2022

Advances in Biological Sciences Research

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The COVID-19 pandemic has harmed Bangka, Indonesia's economic and health sectors. The reduction in mining activities inflicts a decline in economic activity, resulting from environmental awareness and further aggravated by the COVID-19 pandemic. Meanwhile, in the health sector, it is known that there is a lack of coverage of health services, a lack of public awareness and participation related to disease response to disasters, a lack of utilization of information and communication technology, and a lack of capacity and capability of medical personnel. This condition has encouraged Bangka to develop the tourism sector to boost the region's economic growth. In addition, tourism development has a vital role in improving the image of the Bangka Regency, community welfare, and providing wider job opportunities. To realize sustainable tourism development and meet the needs of the health sector, it is necessary to combine and integrate Healthy City and tourism planning factors to create sustainable tourism development. A comprehensive literature review using VOSViewer will be conducted, and statistical data, related policies, programs, and action plans related to tourism development will be used. There are four components in tourism planning that can be combined with a "healthy city", resulting in a "healthy tourism" component that may be applied to Bangka Island.

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Healthy tourism initiatives at destinations: opportunities and challenges

Cited by 2 publications

References 1 publication

Microbiological Quality, Hygiene, and Sanitation of the Production Processes of a Traditional Beverage at Tourism Areas in Bali

Microbiological Quality, Hygiene, and Sanitation of the Production Processes of a Traditional Beverage at Tourism Areas in Bali

Healthy City and Tourism Planning to Create a Healthy Tourism

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