Incidence of Food Poisoning Outbreaks in Pahang, Malaysia, for Six-Year, from 2013 to 2018

Zakaria, Zahidatul Farihah; Wong, Xin Ci; Wei, Lai; Hon, Yoon Khee; Tiong, Lee Len; Sapian, Roslinda Abu; Musa, Nurul Syarbani Eliana; Lee, Yew Fong; Rosli, Norizan

doi:10.47836/pjtas.45.3.17

Cited by 1 publication

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“…Foodborne illness can be affected by a number of factors, including food processing habits, improper storage and serving, washing, and equipment maintenance. 1,2 According to World Health Organization (WHO) data for 2019, 70% of the 1.5 billion diseases are transmitted through food and water. Foodborne illness and waterborne diarrhea kill an estimated 2 million people annually.…”

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confidence: 99%

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The Use of Kaffir Lime Peel Filtrate (Citrus Hystrix) in Reducing The Number of Cutlery Germs

Rusmiati

Suwanta

Ipmawati

et al. 2022

Jurnal Kesehatan Lingkungan Indonesia

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Judul : Penggunaan Filtrat Kulit Jeruk Purut (Citrus Hystrix) Dalam Menurunkan Jumlah Kuman Alat MakanLatar Belakang: Kulit jeruk purut memiliki kandungan utama yang terdiri dari flavonoid, saponin, alkaloid, naringin, dan hesperidin sebagai antibakteri dan antioksidan sehingga dapat menurunkan jumlah kuman pada peralatan makan.Metode: Penelitian ini bertujuan untuk mengetahui penggunaan kulit jeruk purut dalam menurunkan angka kuman pada peralatan makan. Jenis penelitian eksperimen ini menggunakan desain post-test-only control group design. Objek penelitian menggunakan sendok stainless dengan populasi 96 buah. Variasi konsentrasi kulit jeruk purut adalah 20%, 50%, dan 80%. Analisis data menggunakan uji Kruskal - Wallis untuk mengetahui ada tidaknya perbedaan yang bermakna secara statistik antara dua kelompok atau lebih dan uji Mann-Whitney untuk mengetahui perbandingan yang bermakna antara dua populasi yang berbeda terhadap variabel bebas.Hasil : Hasil penelitian menunjukkan rata-rata jumlah kuman kontrol adalah 909,1 koloni/cm2 dan konsentrasi larutan kulit jeruk purut 20% ,50%, dan 80% yaitu 398,1 koloni/cm2, 8,3 koloni/cm2, dan 35,0 koloni. /cm2. Hasil yang paling signifikan dalam menurunkan jumlah kuman pada peralatan makan adalah pada konsentrasi 50% (Pvalue=0,004). PH larutan kulit jeruk antara 4-5, dan suhu larutan kulit jeruk 28⁰C.Simpulan: Penelitian ini menyimpulkan bahwa kulit jeruk purut dapat menurunkan jumlah kuman pada peralatan makan. Disarankan untuk menambah variasi waktu perendaman dengan larutan perasan kulit jeruk purut sehingga diharapkan dapat menurunkan jumlah kuman pada peralatan makan sesuai ketentuan Menteri Kesehatan. ABSTRACTBackground: Kaffir lime peel consist primarily of flavonoids, saponins, alkaloids, naringin, and hesperidin as antibacterial and antioxidant so that it can reduce the number of germs on cutleriesMethod: This study aimed to identify the use of kaffir lime peel in reducing the number of germs on cutlery. This type of experimental research uses a post-test-only control group design. The object of the study was a stainless spoon with a population of 96 pieces. Variations in the concentration of kaffir lime peel from 20%, 50%, to 80%. Data analysis used the Kruskal - Wallis test to determine whether there were statistically significant differences between two or more groups and the Mann-Whitney test to determine the significant comparison of two different populations on the independent variables.Result : The results showed that the average number of germs in control was 909.1 colonies/cm2 and the concentrations of kaffir lime peel solution were 20% ,50%, and 80% with the number of 398.1 colonies/cm2, 8.3 colonies/cm2, and 35.0 colonies/cm2. The most significant result in reducing the number of germs on cutlery was a concentration of 50% (Pvalue=0.004). The pH of the lime peel solution was in the range of 4-5, and the temperature was 28⁰C. Conclusion: This study concludes that kaffir lime peel has the potential to reduce the number of germs on cutlery. It is recommended that the immersion time is increased with a solution of kaffir lime peel juice so that it is expected to reduce the number of germs on cutlery by the requirements of the Minister of Health.

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Section: Introductionmentioning

confidence: 99%

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confidence: 99%