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

Azham Umar Abidin; Adelia Anju Asmara; Anja Asmarany; Luthfia Isna Ardhayanti; Dwita Subhi Ramadhani; Reynaldi Demoane Iskandar

doi:10.1016/j.gaceta.2021.10.008

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

Gac Sanit. 2021:35 Suppl 2:S107-S111. doi: 10.1016/j.gaceta.2021.10.008.

Authors

Azham Umar Abidin¹, Adelia Anju Asmara², Anja Asmarany³, Luthfia Isna Ardhayanti⁴, Dwita Subhi Ramadhani⁵, Reynaldi Demoane Iskandar⁵

Affiliations

¹ Department of Environmental Engineering, Centre for Occupational Health Safety and Environment, Faculty of Civil Engineering and Planning, Universitas Islam Indonesia, Yogyakarta 55584, Indonesia. Electronic address: azham.abidin@uii.ac.id.
² Department of Environmental Engineering, Centre for Occupational Health Safety and Environment, Faculty of Civil Engineering and Planning, Universitas Islam Indonesia, Yogyakarta 55584, Indonesia.
³ Polytechnic of Marine and Fisheries, Sidoarjo, Indonesia.
⁴ Environmental Quality Laboratory, Faculty of Civil Engineering and Planning, Universitas Islam Indonesia, Yogyakarta 55584, Indonesia.
⁵ Alumnee Environmental Engineering, Universitas Islam Indonesia, Yogyakarta 55584, Indonesia.

PMID: 34929789
DOI: 10.1016/j.gaceta.2021.10.008

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.

MeSH terms

Escherichia coli*
Food
Humans
Hygiene*
Sanitation