Faktor Perilaku yang Berhubungan dengan Kontaminan Bakteri Staphylococcus aureus pada Makanan Siap Saji  

Oleh:

Zulaikhah, Siti Thomas ; Karlina, Elly

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Sains Medika (Jurnal Kedokteran dan Kesehatan) vol. 01 no. 02 (Jul. 2009), page 168-175.
Topik: behavior; food handler; Staphylococcus aureus

Ketersediaan

Perpustakaan FK Nomor Panggil: S11.K Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Background: Food is an important environmental element in improving the optimal health status. Several foodborne-disease transmissions have been reported to have been associated with poor personal hygiene of people handling faodstuff including diarrhea, gastroenteritis, and food poisoning. This study aims at analysing the risk factor related to attitude associated with Staphylococcus aureus bacterial contaminants in food handler including knowledge, attitude and practices regarding contamination. Design and Method: A cross-sectional study included 22 ready served food seller in Telogosari Kulon, Pedurungan, Semarang. Result: The study showed there are no contamination in 14 (63.6%) samples of bacteria and 8 (36.4%) samples contain Staphylococcus aureus bacterial contaminants. There was a significant differences in knowledge, attitude and practice of the food handler with bacterial contamination. Further, we found significant correlation knowledge, attitude and practices of the food handler regarding contamination. Conclusion: Counseling, emphasis on food safety training for food seller, and supervision by visiting or laboratory tests on samples regularly are needed to ensure that food safety practices are followed

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