Food Sanitation Hygiene Analysis And The Presence Of Salmonella Sp On Half -cooked Eggs In The Coffee Shop Of Syiah Kuala District In 2024

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Introduction

The incidence of food poisoning has been increasing every year, and one of the primary causes is the consumption of contaminated food. Eggs are a popular food item, but improper treatment can increase the risk of contamination. Maintaining good hygiene and food sanitation practices is crucial to control and prevent health problems that arise due to food consumption. This study aims to analyze the food sanitation hygiene practices in coffee shops in the Syiah Kuala District and the presence of Salmonella sp on half-cooked eggs.

Methodology

This study uses a descriptive survey method with a latitude cut design. The sample taken was half-cooked eggs from 10 coffee shops that were open 24 hours in the Syiah Kuala District. Data collection was carried out using an observation sheet, and microbiological assessment was carried out in the laboratory. The data collected was analyzed statistically using univariate analysis.

Results

The results of the study show that most coffee shops are located on the side of the road (70%) and have been operating for 10 to 20 years (80%). Eggs sold in all coffee shops come from native chicken (100%), with 75 to 91 (40%) of the eggs sold being half-cooked. The majority of coffee shops refill eggs every two days (60%). The practice of hygiene and food sanitation in all stalls studied does not meet the specified health requirements (100%). Laboratory assessments found that half-cooked eggs from two coffee shops were contaminated with Salmonella sp. (20%).

Discussion

The analysis shows a relationship between poor hygiene and sanitation practices with the presence of Salmonella sp. in half-cooked eggs sold. This is very worrying, considering that half-cooked eggs are often a favorite choice of many people, especially for breakfast or as an ingredient in various dishes. Non-compliance with health standards can increase the risk of food poisoning, especially for vulnerable groups such as children, parents, and individuals with weak immune systems.

Conclusion

It is essential to remember that raising awareness about hygiene and sanitation is not only the responsibility of the coffee shop owner, but also the responsibility of the government. The Banda Aceh City Health Office is expected to be more active in supervising and providing training on good hygiene practices to traders. Thus, it is hoped that businesses can apply the right steps in maintaining the cleanliness of the food they serve.

Recommendations

Through this analysis, we can see how important it is to maintain the cleanliness and safety of the food we consume. Every individual involved in the food industry, ranging from breeders to traders, has a crucial role in preventing contamination. Continuous education regarding hygiene and food sanitation can prevent many health problems that can be caused, and ultimately guarantee consumer safety.

Future Research Directions

Future research can focus on implementing effective strategies to improve hygiene and sanitation practices in coffee shops. This can include providing training and education to coffee shop owners and staff, as well as conducting regular inspections to ensure compliance with health standards. Additionally, research can focus on developing new technologies and methods to detect and prevent contamination in food products.

Limitations of the Study

This study has several limitations. The sample size was relatively small, and the study was conducted in a specific region. Future research can aim to increase the sample size and conduct the study in a larger geographic area. Additionally, the study relied on self-reported data from coffee shop owners and staff, which may be subject to bias.

Implications for Public Health

The findings of this study have significant implications for public health. The presence of Salmonella sp. in half-cooked eggs sold in coffee shops can lead to food poisoning, which can be severe and even life-threatening. The study highlights the need for improved hygiene and sanitation practices in the food industry, as well as the importance of consumer education and awareness.

Conclusion

In conclusion, this study highlights the importance of maintaining good hygiene and food sanitation practices in the food industry. The presence of Salmonella sp. in half-cooked eggs sold in coffee shops is a significant public health concern, and it is essential to take steps to prevent contamination and ensure consumer safety. By implementing effective strategies to improve hygiene and sanitation practices, we can prevent many health problems and ultimately guarantee consumer safety.

References

  • [1] World Health Organization. (2020). Food Safety.
  • [2] Centers for Disease Control and Prevention. (2020). Salmonella.
  • [3] Food and Agriculture Organization of the United Nations. (2020). Food Safety.
  • [4] Banda Aceh City Health Office. (2020). Health Regulations.

Appendix

The appendix includes additional information and data that were not included in the main body of the study. This includes the observation sheet used to collect data, the laboratory results, and the statistical analysis of the data.

Q: What is the main objective of this study?

A: The main objective of this study is to analyze the food sanitation hygiene practices in coffee shops in the Syiah Kuala District and the presence of Salmonella sp on half-cooked eggs.

Q: What is the significance of this study?

A: This study is significant because it highlights the importance of maintaining good hygiene and food sanitation practices in the food industry. The presence of Salmonella sp. in half-cooked eggs sold in coffee shops can lead to food poisoning, which can be severe and even life-threatening.

Q: What are the key findings of this study?

A: The key findings of this study include:

  • Most coffee shops are located on the side of the road (70%) and have been operating for 10 to 20 years (80%).
  • Eggs sold in all coffee shops come from native chicken (100%), with 75 to 91 (40%) of the eggs sold being half-cooked.
  • The majority of coffee shops refill eggs every two days (60%).
  • The practice of hygiene and food sanitation in all stalls studied does not meet the specified health requirements (100%).
  • Laboratory assessments found that half-cooked eggs from two coffee shops were contaminated with Salmonella sp. (20%).

Q: What are the implications of this study for public health?

A: The findings of this study have significant implications for public health. The presence of Salmonella sp. in half-cooked eggs sold in coffee shops can lead to food poisoning, which can be severe and even life-threatening. The study highlights the need for improved hygiene and sanitation practices in the food industry, as well as the importance of consumer education and awareness.

Q: What are the recommendations of this study?

A: The recommendations of this study include:

  • Providing training and education to coffee shop owners and staff on good hygiene and food sanitation practices.
  • Conducting regular inspections to ensure compliance with health standards.
  • Developing new technologies and methods to detect and prevent contamination in food products.
  • Increasing consumer awareness and education about the importance of good hygiene and food sanitation practices.

Q: What are the limitations of this study?

A: The limitations of this study include:

  • The sample size was relatively small.
  • The study was conducted in a specific region.
  • The study relied on self-reported data from coffee shop owners and staff, which may be subject to bias.

Q: What are the future research directions of this study?

A: The future research directions of this study include:

  • Implementing effective strategies to improve hygiene and sanitation practices in coffee shops.
  • Conducting a larger-scale study to increase the sample size and geographic area.
  • Developing new technologies and methods to detect and prevent contamination in food products.

Q: What are the implications of this study for the food industry?

A: The findings of this study have significant implications for the food industry. The presence of Salmonella sp. in half-cooked eggs sold in coffee shops highlights the need for improved hygiene and sanitation practices in the food industry. The study emphasizes the importance of consumer education and awareness, as well as the need for regular inspections to ensure compliance with health standards.

Q: What are the implications of this study for consumers?

A: The findings of this study have significant implications for consumers. The presence of Salmonella sp. in half-cooked eggs sold in coffee shops highlights the need for consumers to be aware of the importance of good hygiene and food sanitation practices. Consumers should be aware of the risks associated with consuming contaminated food and take steps to protect themselves, such as choosing reputable food establishments and following proper food handling and preparation procedures.