Unveiling the Presence of Escherichia coli in Meatball Cart Traders' Tableware: A Comprehensive Analysis in Region X
Abstract
Mobile meatball cart traders, who operate through portable carts, face challenges in maintaining sanitation due to limited space and poor hygiene practices. Tableware cleanliness plays a crucial role in preventing the spread of disease-causing bacteria, particularly Escherichia coli (E. coli). This study aims to investigate the presence of E. coli in bowls used by meatball cart traders, assess the sanitation conditions of their facilities and environment, and evaluate the knowledge, attitudes, and behaviors of traders towards washing, drying, and storing cutlery techniques. This descriptive research includes laboratory analysis to determine the presence of E. coli in the bowls. The total sampling method was used, involving a population of 10 traders. The examination of ten bowl samples indicated 100% compliance with the quality standard for E. coli presence, as outlined in Regulation No. 1096/Per/VI/2011 issued by the Minister of Health of the Republic of Indonesia (0 or <1x101 CFU/cm2). Equipment observations revealed that 60% of the samples met the quality criteria, while 80% of the selling areas exhibited satisfactory sanitation levels. The behavior of meatball traders towards washing, drying, and storage techniques was classified as sufficient, with an average score of 65.45%. Trader attitudes were considered good, with an average score of 75.8%, while trader behavior was categorized as sufficient, with a score of 65.4545%. It is strongly recommended to prioritize cleanliness, particularly in maintaining the hygiene of cutlery and the selling environment.
References
Abiyyah, Silmi Farhah. (2019). “Hubungan Sanitasi Dasar Lingkungan Dengan Kejadian Diare Pada Balita Di Kelurahan Babakansari Kecamatan Kiaracondong Kota Bandung Tahun 2019.” Progress in Retinal and Eye Research 561(3):S2–3.
Agustiningrum, Yuda. (2018). “Hubungan Hygiene Sanitasi Dengan Angka Kuman Peralatan Makan Pada Pedagang Makanan Kaki Lima Di Alun-Alun Kota Madiun.” Journal of Chemical Information and Modeling 53(9):1–162.
Apriani, puput. (2017). “Analisis Sanitasi Dan Angka Kuman Pada Peralatan Makan Di Rumah Makan Padang Di Wilayah Kelurahan Sido Mulyo Kota Bengkulu.”
Arisanti, Risalia Reni, Citra Indriani, and Siswanto Agus Wilopo. (2018). “Kontribusi Agen Dan Faktor Penyebab Kejadian Luar Biasa Keracunan Pangan Di Indonesia: Kajian Sistematis.” Berita Kedokteran Masyarakat 34(3):99. doi: 10.22146/bkm.33852.
Chlebicz, Agnieszka, and Katarzyna Śliżewska. (2018). “Campylobacteriosis, Salmonellosis, Yersiniosis, and Listeriosis as Zoonotic Foodborne Diseases: A Review.” International Journal of Environmental Research and Public Health 15(5):1–28. doi: 10.3390/ijerph15050863.
Dinas Kesehatan Kabupaten Bandung. (2021). Data Profil Kesehatan Kabupaten Bandung.
Dyah Suryani, Piki Paslini, and Suyitno. (2022). “Hubungan Higiene Sanitasi Dengan Angka Kuman Pada Piring Di Warung Makan, Wirogunan, Kota Yogyakarta.” SEHATMAS: Jurnal Ilmiah Kesehatan Masyarakat 1(3):404–17. doi: 10.55123/sehatmas.v1i3.686.
Fadhila, Mayvika Farah, Nur Endah Wahyuningsih, and Yusniar Hanani D. (2015). “Hubungan Higiene Sanitasi Dengan Kualitas Bakteriologis Pada Alat Makan Pedagang Di Wilayah Sekitar Kampus UNDIP Tembalang.” Jurnal Kesehatan Masyarakat 3(3):2356–3346.
Gunawan, Nurul Aqilah. (2019). “‘Gambaran Sanitasi Alat Makan Dan Keberadaan Bakteri Pada Alat Makan (Mangkuk) Pedagang Bakso Gerobak Di Kota Makassar.’” Society 2(1):1–19.
Kobis, Ifka W., Jootje M. L. Umboh, and Victor Pijoh. (2013). “Gambaran Keberadaan Escherichia coli Pada Peralatan Makan Di Rumah Makan Pasar Bersehati Kota Manado.” Manado: Universitas Sam Ratulangi Manado Klas I Kedungpane Kota Semarang). Jurnal Kesehatan Masyarakat (E-Journal).
Lado, Ronaldo Yunus, Eva Runi Kristiani, and Heni Febriani. (2020). “Analisis Higiene Sanitasi Dan Keberadaan Bakteri Escherichia coli Pada Peralatan Makan (Piring) Di Warung Lesehan Pada Wilayah Babarsari.” Jurnal Formil (Forum Ilmiah) Kesmas Respati 5(1):20. doi: 10.35842/formil.v5i1.298.
Marisdayana, Rara, and Hesty Yosefin. (2017). “Teknik Pencucian Alat Makan , Personal Hygiene Terhadap Kontaminasi Bakteri Pada Alat Makan.” 2(October):376–82.
Menteri Kesehatan Republik Indonesia. (2017). “Peraturan Menteri Kesehatan Republik Indonesia Nomor 32 Tahun 2017 Tentang Standar Baku Mutu Kesehatan Lingkungan Dan Persyaratan Kesehatan Air Untuk Keperluan Higiene Sanitasi, Kolam Renang, Solus Per Aqua Dan Pemandian Umum.” Peraturan Menteri Kesehatan Republik Indonesia 1–20.
Nugroho, M. D. .., and R. Yudhastuti. (2014). “Kondisi Higiene Penjamah Makanan Dan Sanitasi Kantin Di SMAN 15 Surabaya.” Jurnal Kesehatan Lingkungan 7(2):166–70.
Pratama, Yulianti, and Nadya Almira Rachman. (2020). “Studi Higiene Sanitasi Makanan Dengan Pemeriksaan Escherichia coli Air Pencucian Dan Peralatan Makan Di Pujasera X.” Jurnal Serambi Engineering 5(4). doi: 10.32672/jse.v5i4.2356.
Tumelap, Henny J. (2011). “Kondisi Bakteriologik Peralatan Makan Di Rumah Makan Jombang Tikala Manado.” Jurnal Kesehatan Lingkungan I:20–27.
Copyright (c) 2023 HIGIENE: Jurnal Kesehatan Lingkungan
This work is licensed under a Creative Commons Attribution 4.0 International License.
