THE EXISTENCE OF ESCHERICHIA COLI ON GRILLED INTESTINES (SATE USUS) AND ITS RELATED FACTORS IN A TRADITIONAL FOOD STALL AT MALIOBORO TOURISM AREA, YOGYAKARTA, INDONESIA
PDF

Keywords


Escherichia coli
sate usus
angkringan stall
Yogyakarta

How to Cite

Suryani, D., Astuti, F. D., Indriyani, M. M., Suyitno, S., Maretalinia, M., & Yulianto, A. (2020). THE EXISTENCE OF ESCHERICHIA COLI ON GRILLED INTESTINES (SATE USUS) AND ITS RELATED FACTORS IN A TRADITIONAL FOOD STALL AT MALIOBORO TOURISM AREA, YOGYAKARTA, INDONESIA. Public Health of Indonesia, 6(1), 7–13. https://doi.org/10.36685/phi.v6i1.325

Abstract

Background: Grilled intestines (sate usus) is one of favorite foods in Yogyakarta, not only because of its delicious taste, but also because of its cheap price and unique shape. To ensure the food safety, the existence of Escherichia coli was examined.  

Objective: To identify factors related to the existence of Escherichia coli on sate usus in one of traditional food stall (angkringan) at Malioboro tourism area.

Methods: This is a cross-sectional study involved 38 respondents selected using accidental sampling from April to May 2019. The determinants of the existence of Escherichia coli include the sellers' knowledge, behavior, personal hygiene, food serving practice, and sanitation facilities. The existence of Escherichia coli was tested using a laboratory test. The correlations between Escherichia coli and its determinants were analyzed using Chi-Square tests and simple logistic regression.

Results: The result of the laboratory test showed that 39.5% of sate usus positively contained Escherichia coli bacteria. Among all factors, only food serving practice was associated with the existence of Escherichia coli. The sellers who had poor food serving practice were three times more likely having Escherichia coli on their sate usus (OR= 3.30, 95% CI= 1.967-5.536).

Conclusion: These findings suggested that public health providers should design programs to provide training for food sellers in order to serve food well and healthily. This is crucial to do to ensure the food safety in the tourist areas in Indonesia.

https://doi.org/10.36685/phi.v6i1.325
PDF

References

Abdul-Mutalib, N., Syafinaz, A., Sakai, K., & Shirai, Y. (2015). An overview of foodborne illness and food safety in Malaysia. International Food Research Journal, 22(3).

Al Suwaidi, A., Hussein, H., Al Faisal, W., El Sawaf, E., & Wasfy, A. (2015). Hygienic practices among food handlers in Dubai. International Journal of Preventive Medicine Research, 1(3), 101-108.

Al-Kandari, D., Al-abdeen, J., & Sidhu, J. (2019). Food safety knowledge, attitudes and practices of food handlers in restaurants in Kuwait. Food Control, 103, 103-110.

Azanaw, J., Gebrehiwot, M., & Dagne, H. (2019). Factors associated with food safety practices among food handlers: facility-based cross-sectional study. BMC Research Notes, 12(1), 683.

Aziz, S. A. A., & Dahan, H. M. (2013). Food handlers' attitude towards safe food handling in school canteens. Procedia-Social and Behavioral Sciences, 105, 220-228.

Farthing, M. J., & Kelly, P. (2007). Infectious diarrhoea. Medicine, 35(5), 251-256.

Garayoa, R., Abundancia, C., Dí­ez-Leturia, M., & Vitas, A. I. (2017). Essential tools for food safety surveillance in catering services: On-site inspections and control of high risk cross-contamination surfaces. Food Control, 75, 48-54.

Guven, K., Mutlu, M. B., Gulbandilar, A., & Cakir, P. (2010). Occurrence and characterization of Staphylococcus aureus isolated from meat and dairy products consumed in Turkey. Journal of Food Safety, 30(1), 196-212.

Isara, A., Isah, E., Lofor, P., & Ojide, C. (2010). Food contamination in fast food restaurants in Benin City, Edo State, Nigeria: Implications for food hygiene and safety. Public health, 124(8), 467-471.

Kementerian Kesehatan Republik Indonesia. (2016). Data dan Informasi profil Kesehatan Indonesia. Kementerian Kesehatan Republik Indonesia

Kepmenkes. (2011). Peraturan Menteri Kesehatan Republik Indonesia Nomor: 1096/Menkes/Per/VI/2011 tentang hygiene sanitasi jasaboga. Kementerian Kesehatan Republik Indonesia

Keputusan Gubernur Daerah Istimewa Yogyakarta. (2011). Keputusan Gubernur DIY No.186/KEP/2011 tentang Penetapan Kawasan Cagar Budaya. Gubernur Daerah Istimewa Yogyakarta

Kurniadi, Y., Saam, Z., & Afandi, D. (2013). Faktor Kontaminasi Bakteri E. Coli Pada Makanan Jajanan Dilingkungan Kantin Sekolah Dasar Wilayah Kecamatan Bangkinang. Jurnal Ilmu Lingkungan, 7(1), 28-37.

NH, N. R., WM, W. M., NJ, N. I., & NH, N. N. (2015). Validity and reliability of food safety knowledge and practices questionnaire among food handlers. Health, 6(1), 11-30.

Notoatmodjo, S. (2007). Promosi kesehatan dan ilmu perilaku. Rineka Cipta

Osaili, T. M., Obeidat, B. A., Hajeer, W. A., & Al-Nabulsi, A. A. (2017). Food safety knowledge among food service staff in hospitals in Jordan. Food Control, 78, 279-285.

Riyanto, A., & Abdillah, A. D. (2012). Faktor yang memengaruhi kandungan E. coli makanan jajanan SD di wilayah cimahi selatan. Majalah Kedokteran Bandung, 44(2), 77-82.

Rodriguez, M., Valero, A., Carrasco, E., Pérez-Rodrí­guez, F., Posada, G., & Zurera, G. (2011). Hygienic conditions and microbiological status of chilled Ready-To-Eat products served in Southern Spanish hospitals. Food Control, 22(6), 874-882.

Samapundo, S., Thanh, T. C., Xhaferi, R., & Devlieghere, F. (2016). Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam. Food Control, 70, 79-89.

Sani, N. A., & Siow, O. N. (2014). Knowledge, attitudes and practices of food handlers on food safety in food service operations at the Universiti Kebangsaan Malaysia. Food Control, 37, 210-217.

Suryani, D., & Astuti, F. D. (2019). Higiene dan Sanitasi pada Pedagang Angkringan di Kawasan Malioboro Yogyakarta. Jurnal Kedokteran dan Kesehatan, 15(1), 70-81.

Susanna, D., Indrawani, Y. M., & Zakianis, Z. (2010). Kontaminasi Bakteri Escherichia coli pada Makanan Pedagang Kaki Lima di Sepanjang Jalan Margonda Depok, Jawa Barat. Kesmas: National Public Health Journal, 5(3), 110-115.

Valero, A., Ortiz, J. C., Fongaro, G., Hernández, M., & Rodrí­guez-Lázaro, D. (2017). Definition of sampling procedures for collective-eating establishments based on the distribution of environmental microbiological contamination on food handlers, utensils and surfaces. Food Control, 77, 8-16.

World Health Organization. (2015). WHO estimates of the global burden of foodborne diseases: foodborne disease burden epidemiology reference group 2007-2015: World Health Organization.

World Health Oganization. (2018). Escherichia coli. World Health Organization.

Authors who publish with Public Health of Indonesia agree to the following terms:

  1. Authors retain copyright licensed under a Creative Commons Attribution-NonCommercial CC BY-NC 4.0, which allows others to remix, tweak, and build upon the authors' work non-commercially, and although the others' new works must also acknowledge the authors and be non-commercial, they don't have to license their derivative works on the same terms.
  2. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access). Authors can archive pre-print and post-print or publisher's version/PDF.

Downloads

Download data is not yet available.