Quality of food bacteria in school snacks and canteens in east jakarta health office working area in 2017

Bukroanah Amir Makkau, I Made Djaja, Budi Hartono

Research output: Contribution to journalArticlepeer-review

Abstract

Background: Snacks and canteens are food service providers for the community that can cause illness such as infection and poisoning. Foodborne diseases are caused by undesirable bacteria contamination in food. This research is to identify the quality of bacteria in school snacks and canteens in East Jakarta in 2017. Materials and Method: The quality parameters of bacteria in food are Escherichia coli, Salmonella sp., and Staphylococcus aureus with examination methods using tests set out in the National Standard of Indonesia No. 2897 of 2008. Data obtained from the examination results of food bacteria parameters were processed by using univariate tests with descriptive analysis method. Results: Univariate results show that from 54 food samples from 30 canteens and 24 snacks, 10 (18.5%) food samples containing Escherichia coli bacteria and 2 (3.7%) food samples containing Staphylococcus aureus. Bacteria whereas Salmonella sp. not found in the 54 samples. Of the 10 food samples containing Escherichia coli bacteria, 6 (60%) samples came from the canteen and 4 (40%) samples came from snacks. Staphylococcus aureus bacteria came from snacks. Conclusion: It can be concluded that Escherichia coli bacteria are the most common bacteria found in food samples and snacks are Food Processing Places with the most bacteria. From the conclusion, further research on factors that cause bacterial contamination in school snacks, canteens and other Food Processing Places is needed.

Original languageEnglish
Pages (from-to)341-345
Number of pages5
JournalIndian Journal of Public Health Research and Development
Volume10
Issue number1
DOIs
Publication statusPublished - 1 Jan 2019

Keywords

  • Bacteria
  • Canteens
  • School snacks

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