“Food Handler Practices as Risk Factors of Escherichia colicontamination in Food and beverages”g

Dewi Susanna, Yvonne M Indrawani, Zakianis, Tris Eryando, Lassie Fitria, Dwi Oktaviana, Fidyatun Khoiriyah, , y y

Faculty of Public Health, Universitas Indonesia

OUTLINEOUTLINE

• INTRODUCTION

• METHODS

• RESULTS (& DISCUSSION)• RESULTS (& DISCUSSION)

• CONCLUSION

IntroductionIntroduction

• Proper hygiene, safe food handling and preparation practices are keys topreventing the spread of E. coli.

• University responsible to control and manage the quality of food and beverageserved in the cafeteria

• The existence of E. coli in foods and beverages is an indicator forcontamination

• Indonesia has regulation for hygiene and sanitation that is Kepmenkes No 942/MEMKES/VII/2003

• Food handler is a risk factor to E. coli contamination; it should be ZERO in food andFood handler is a risk factor to E. coli contamination; it should be ZERO in food and beverage

• Objective: to asses the the food handlers practices in hygiene and sanitaionj p yg

Research Road MapNo Tahun Uraian Kegiatan

1 Rahman A, Susanna D, Escherichia coli 106 MPN/100 in foodsKusumayati A, Makful A dan Zakianis. 1998

2 Susanna D & Hartono B. Contamination of E. coli in ‘ketoprak ‘ 2003

pand ‘gado-gado ‘ and utensils

3 Suleman. 2008 10 % (totally 72 ) have certificate of hygiene and sanitation yg

4 Susanna D, Indrawani IM, Eryando T. 2009

Water resources (tap) contaminated by fecal coli, coliform, (50%)

5 Susanna D Indrawani IM E coli contamination in foods (57 5%)5 Susanna D, Indrawani IM, Eryando T. 2010/11

E. coli contamination in foods (57,5%) dan beverages (79,5%).

6 Susanna D, Indrawani IM Eryando T 2012

Almost all cafetereas (94 %) did not comply the regulationIM., Eryando T. 2012 comply the regulation

7 2014 Contamination E. coli 61,53 % in foods 8 2015 Development of instrumen for

certificationcertification

MethodMethodC d d i l d i D k• Conducted in a campus located in Depok

• Design: cross-sectional study• Total respondents: 168 food handlersTotal respondents: 168 food handlers• Questionnaire: 25 questions• E. coli measured used Total Plate Count (TPC) method cultured in

Methylene Blue Agar (MBA)• Data collected:

– Characteristics of respondentsCharacteristics of respondents– Training – Talking while working– Have diseases– Health status– Routine visit docter– Hand hygiene

Care nails and hands– Care nails and hands– Wearing apron – Wearing hair restrain

MethodMethodD ll d ( ’ )• Data collected: (con’t)

– Smoking while working– Habit in scratch hair/head, pick one’s nose– Washing hands with soap after from toilet– Wearing uniform– Wearing clean cloth– Have clean hair/routine washing hair– Wear cleaned apron– Wear footwear/shoes– Every day having bath– Wearing accessories– Use fabrication productsp– Use registered products– Etc

• Data analysis: Chi square test ang regression logistics test (p< 0 05)• Data analysis: Chi square test ang regression logistics test (p< 0.05)

Result and DiscussionResult and DiscussionE li

EducationE. coli

High40%

Positive

49%negativ

e

40%

Low60%

Food handler

49%e51%

Training Food Practise

Male

Food handler

Yes33%

Female56%

Male44%

No67%

Result and DiscussionResult and Discussion

Have Disease Hand Hygiene

Yes10% No

24%

No90%

Yes76%

Talking while working

Yes25%

No75%

Result and DiscussionResult and DiscussionWear Apron wear hair restarianWear Apron wear hair restarian

Yes45%

No42%

No55% Yes

58%

Result and Discussion• Variables significant (p < 0,05): g (p , )

– Health status (p=0.028),

– Talking while working p=(0.008),C il d h d ( 0 012)– Care nails and hands (p=0.012),

– Wear apron (p=0.04) and – Wear hair restrain (p=0.006),Wear hair restrain (p 0.006), – Using of registered canned food p=(0.05)

Logistic Regression (95%CI) showed 2 variables as g g ( )protective factors:- wearing hair restrain (OR= 0.1 with range 0.03-0.9)- using of registered canned food (OR=0.1 with range 0.01-0.07)

- Risk factors: health status, talking while working, hand h ihygiene, wear appron.

CONCLUSIONSCONCLUSIONS

• Risk factor in food handlers practicing:– Health status, hand hygiene, wearing apron, yg , g p– Wearing hair strain, using registered scanned

productsproducts• Application of personal equipment and

t i i i f d h i f f d h dltraining in food hygiene for food handlers could be protective factor for E. coli contamination.

SUGGESTIONSSUGGESTIONS

• Food handlers need to be trained about practicing in food hygiene and sanitationp g yg

THANK YOUTHANK YOU

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• Susanna, D., Indrawani, IM., Eryando, T. 2009. Bacterial Contamination in Food and Drink Sold at Canteens on a UniversityContamination in Food and Drink Sold at Canteens on a University Campus, Journal of Environmental Health Australia Volume 9 Number 1 & 2, 2009. S D & H t B 2003 P t K lit M k• Susanna, D. & Hartono, B. 2003. Pemantauan Kualitas Makanan Ketoprak dn Gado-Gado di Lingkungan Kampus UI Depok melalui Pemeriksaan Mikrobiologis. Makara Seri Kesehatan. Volume 7, Juni 2003, No. 1. Bagian Penerbitan DRPM-UI. Depok.

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• Thippaiah Anitha et all. Challenges in developing competency based training curriculum for food safety regulator in India. Indian Journal of Community medicie/vol39/issue 3/july 2014.

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R l i f H l h Mi i f I d i N b• Regulation of Health Ministry of Indonesia Number 1096/MENKES/SK/V/2011

• Susanna, D., Indrawani, IM., Eryando, T. 2009. Bacterial , , , , y ,Contamination in Food and Drink Sold at Canteens on a University Campus, Journal of Environmental Health Australia Volume 9 Number 1 & 2 2009Number 1 & 2, 2009.

• Susanna, D. & Hartono, B. 2003. Pemantauan Kualitas Makanan Ketoprak dn Gado-Gado di Lingkungan Kampus UI Depok melalui P ik Mik bi l i M k S i K h t V l 7 J iPemeriksaan Mikrobiologis. Makara Seri Kesehatan. Volume 7, Juni 2003, No. 1. Bagian Penerbitan DRPM-UI. Depok.

• Susanna, D., Indrawani, Y.M, Eryando, T., dan Adi, H.K. 2008. , , , , y , , ,Kontaminasi bakteri pada Makanan dan Minuman yang dijajakan di Kantin Universitas Indonesia. 2008. Direktorat Penelitian dan Pengabdian kepada Masyarakat Universitas IndonesiaPengabdian kepada Masyarakat Universitas Indonesia.