A linkage of personal, food, and environmental hygiene to presence of E. coli in Warmindo Food Stall

Abstract

Objective: This study aims to identify pathogenic microbes of foods served by Warmindo and to assess the relationship of environmental sanitation, which is facilities and food, also personal hygiene factors to presence of E. coli. Methods: This study utilizes a cross section design, data sheet is provided consisting questionnaire and observation results. Chromocult Coliform Agar (CCA) is applied to know positive E. coli contamination. Results: Based on the chi-square analysis, relationship between food sanitation and the presence of E. coli (p = 0.03), facilities sanitation (p = 0.077), and personal hygiene that there is a significant relationship between hygienic behavior and the presence of E. coli (p = 0.046). The laboratory test results show 6 (9.1%) from 33 food samples from Warmindo positive contaminated with E. coli. No meaningful differences between re-heating and direct-cooking food. Conclusions: There is a relationship between food sanitation, facilities sanitation, and hygienic behavior with Escherichia coli contamination in food sold at Warmindo.

Keywords

• E. coli
• Environmental health
• Personal hygiene
• Sanitation