Sanitation Hygiene Analysis And The Density Of Flies And The Existence Of Escherichia Coli On Savory Rice In Medan Baru District In 2018
Introduction
Food sanitation hygiene is a crucial aspect of ensuring the safety and quality of food products. It involves controlling various factors related to food, people, places, and equipment that have the potential to cause disease. In this context, Escherichia coli, flies, and bacteria are the two main factors causing contamination. This research aims to analyze the level of sanitation hygiene, flies density, and the existence of Escherichia coli on savory rice sold in Medan Baru District in 2018.
Background
Food sanitation hygiene is a critical aspect of public health. Contaminated foods are often caused by sanitation hygiene standards that are not met. In Indonesia, the Ministry of Health has set standards for food sanitation hygiene through Permenkes No. 1096 of 2011. However, many food vendors, including savory rice sellers, do not follow these standards, which can lead to the spread of diseases.
Methodology
This research was conducted in Medan Baru District using a descriptive survey method. Data was collected through observation sheets and interviews with sellers. The research focused on analyzing the level of sanitation hygiene, flies density, and the existence of Escherichia coli on savory rice sold in the region.
Results
The results of the research showed that 61% of the hygiene criteria for food processing sanitation did not meet the standards set by Permenkes No. 1096 of 2011. This indicates that most of the savory rice sellers in Medan Baru District did not follow the proper sanitation guidelines. In addition, 75% of the density of flies in the place of sale was classified in the medium category, which has the potential to increase the risk of contamination. Furthermore, 100% of the samples taken at the beginning of sales showed negative results for Escherichia coli, but 50% of the samples taken at the end of sales showed positive results on the bacteria.
Discussion
The findings of this research reflect that poor food cleanliness and processing can cause dangerous bacterial growth. The presence of Escherichia coli in 50% of the samples taken at the end of sales indicates that the savory rice sold in Medan Baru District is not meeting the health requirements. This condition can potentially endanger consumer health.
Conclusion
Based on the analysis, it can be concluded that the savory rice sold using carts in Medan Baru District is mostly not meeting the specified health requirements. This condition can potentially endanger consumer health. To overcome this problem, it is recommended that savory rice sellers improve the quality of processing by following the six principles of sanitation hygiene, namely:
- Clean food preparation: Using fresh and clean food ingredients to minimize the risk of contamination.
- Use of clean water: Ensuring that the water used in the processing is clean and safe.
- Separation of raw and mature ingredients: Maintaining raw materials from coming in contact with food that is ripe to prevent cross contamination.
- Proper storage and handling: Storing and handling food in a way that prevents contamination and spoilage.
- Personal hygiene: Ensuring that food handlers maintain good personal hygiene to prevent the spread of diseases.
- Regular cleaning and disinfection: Regularly cleaning and disinfecting equipment and utensils to prevent the spread of diseases.
Recommendations
In addition to the recommendations for savory rice sellers, the Medan City Health Office is advised to increase supervision and provide counseling to food sellers about the importance of applying food sanitation hygiene. With a better application of these principles, it is expected that the food sold, especially savory rice, can meet health requirements and safe for consumption. This will not only protect consumers, but also improve the image and trust of the public towards savory rice sellers in Medan Baru District.
Limitations
This research has several limitations. Firstly, the research was conducted in a specific area, Medan Baru District, and may not be representative of other areas. Secondly, the research only focused on savory rice and may not be applicable to other types of food. Finally, the research was conducted in 2018, and the situation may have changed since then.
Future Research
Future research should focus on conducting a more comprehensive study on food sanitation hygiene in Medan Baru District. This can include conducting a survey on a larger scale, collecting data on other types of food, and analyzing the impact of food sanitation hygiene on public health. Additionally, research should be conducted on the effectiveness of the recommendations made in this study and the impact of increased supervision and counseling by the Medan City Health Office.
Conclusion
In conclusion, this research highlights the importance of food sanitation hygiene in ensuring the safety and quality of food products. The findings of this research reflect that poor food cleanliness and processing can cause dangerous bacterial growth. To overcome this problem, it is recommended that savory rice sellers improve the quality of processing by following the six principles of sanitation hygiene. Additionally, the Medan City Health Office is advised to increase supervision and provide counseling to food sellers about the importance of applying food sanitation hygiene. With a better application of these principles, it is expected that the food sold, especially savory rice, can meet health requirements and safe for consumption.
Q: What is food sanitation hygiene?
A: Food sanitation hygiene is an attempt to control various factors related to food, people, places, and equipment that have the potential to cause disease. It involves ensuring that food is handled, stored, and prepared in a way that prevents contamination and spoilage.
Q: Why is food sanitation hygiene important?
A: Food sanitation hygiene is important because it helps to prevent the spread of diseases caused by contaminated food. Poor food cleanliness and processing can lead to the growth of bacteria, viruses, and other microorganisms that can cause illness.
Q: What are the six principles of sanitation hygiene?
A: The six principles of sanitation hygiene are:
- Clean food preparation: Using fresh and clean food ingredients to minimize the risk of contamination.
- Use of clean water: Ensuring that the water used in the processing is clean and safe.
- Separation of raw and mature ingredients: Maintaining raw materials from coming in contact with food that is ripe to prevent cross contamination.
- Proper storage and handling: Storing and handling food in a way that prevents contamination and spoilage.
- Personal hygiene: Ensuring that food handlers maintain good personal hygiene to prevent the spread of diseases.
- Regular cleaning and disinfection: Regularly cleaning and disinfecting equipment and utensils to prevent the spread of diseases.
Q: What is Escherichia coli (E. coli)?
A: Escherichia coli (E. coli) is a type of bacteria that can cause illness in humans. It is commonly found in the intestines of animals and humans, but can also be found in contaminated food and water.
Q: What is the significance of the presence of E. coli in food?
A: The presence of E. coli in food indicates that the food has been contaminated with bacteria that can cause illness. E. coli can cause a range of symptoms, including diarrhea, abdominal cramps, and vomiting.
Q: What is the role of flies in food contamination?
A: Flies can play a significant role in food contamination by transferring bacteria and other microorganisms from one surface to another. Flies can also lay eggs in food, which can hatch into larvae and cause further contamination.
Q: What are the implications of the findings of this research?
A: The findings of this research highlight the importance of food sanitation hygiene in ensuring the safety and quality of food products. The presence of E. coli in 50% of the samples taken at the end of sales indicates that the savory rice sold in Medan Baru District is not meeting the health requirements. This condition can potentially endanger consumer health.
Q: What recommendations are made in this research?
A: The research recommends that savory rice sellers improve the quality of processing by following the six principles of sanitation hygiene. Additionally, the Medan City Health Office is advised to increase supervision and provide counseling to food sellers about the importance of applying food sanitation hygiene.
Q: What are the limitations of this research?
A: This research has several limitations, including the fact that it was conducted in a specific area, Medan Baru District, and may not be representative of other areas. Additionally, the research only focused on savory rice and may not be applicable to other types of food. Finally, the research was conducted in 2018, and the situation may have changed since then.
Q: What are the future research directions?
A: Future research should focus on conducting a more comprehensive study on food sanitation hygiene in Medan Baru District. This can include conducting a survey on a larger scale, collecting data on other types of food, and analyzing the impact of food sanitation hygiene on public health. Additionally, research should be conducted on the effectiveness of the recommendations made in this study and the impact of increased supervision and counseling by the Medan City Health Office.