Abstract
Background: Some of elementary school snacks in Indonesia are not qualified (23.82%) due to bacterial and addictive, such as prohibited preservatives and dye and 33% of the snacks were contaminated by Escherichia coli (E. coli). Many food handlers have not performed a proper hand-washing habit, only 48.3%of food handlers used soap to wash and rub their hands, including washing fingers, fingertips and wrist. There are 42.1% that do not have a good quality of cookware and cutlery and 42.1% do not have a good food-processing place. Objective: This study aimed to observe individual characteristics of food handlers, hygiene sanitation of food handlers at elementary school canteen, quality of snacks with bacteria parameters (Coliform and E.coli) and to find out variables related to E. coli contamination on snacks at the canteen. Method: The researcher applied a cross-sectional study and analysis by logistic regression multivariable supported by analysis statistic software for interview data although the quality of snack samples was analyzed in laboratory. Findings: The samples consisted of 18 males (24.3%) and 56 females (75.7%). Most of them never attended training on hygiene sanitation and food safety (n= 59; 75.7%), showed a poor food processing and preparation (67.6%), 67.6% (n=50) of respondents performed hand-washing habit and many of them did not use gloves (n=68; 91.9%) while handling food. In months ago, some food handlers suffered from digestive tract disorder (n=15; 20.3%). Snacks with E. coli contamination were shown at 9.5% (n=7) and many snacks were contaminated with Coliform and E. coli used chicken in their presentation. Conclusion: The high-risk snacks (p value = 0.024) and poor food-processing and preparation (p=0.073)have significance results with a likelihood of E. coli contamination on elementary school snacks.
Original language | English |
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Journal | Indian Journal of Public Health Research and Development |
Volume | 11 |
Issue number | 4 |
Publication status | Published - 2020 |
Keywords
- E. coli
- elementary school snack
- high-risk snacks
- hand-washing
- food processing and preparation