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The implementation of five keys to safer food in cafeterias serving food in a campus and its contamination to Escherichia coli
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Journal of Health Education Research & Development

ISSN: 2380-5439

Open Access

The implementation of five keys to safer food in cafeterias serving food in a campus and its contamination to Escherichia coli


Joint Event on 2nd International Conference on Medical and Health Science & 8th Annual Congress and Medicare Expo on Primary Healthcare

July 26-27, 2019 Melbourne, Australia

Dewi Susanna, Aria Kusuma and Lassie Fitria

Universitas Indonesia, Indonesia
National Institute of Health Research and Development, Ministry of Health, Indonesia

Scientific Tracks Abstracts: J Health Edu Res Dev

Abstract :

The World Health Organization (WHO) has developed five keys to food safety. This study aimed to determine the relation between the knowledge, attitude and behavior of food handlers by determining the keys for Escherichia coli (E. coli) contamination on food served at a canteen. The research used a cross-sectional by interviewing 98 food handlers selling food at a campus canteen and by examining the E. coli samples in the sold food and beverages. The dependent variable in this study was E. coli contamination on food served at a campus canteen, while the independent variables were the knowledge, attitude and behavior of food handlers, as developed from the WHO's five keys to improving food safety. Each independent variable was grouped into five sub-variables: key one, key two, key three, key four and key five; these refer to the five keys to improving food safety. The data were analyzed using chi-square and logistic regression tests. The results showed that food handlersÔ?? knowledge of appropriate cooking methods had a statistical relation with E. coli contamination on food served (p=0.54 [p<0.05]; OR=2.990; 95% CI: 1.093-8.180). Furthermore, the food handlersÔ?? attitude toward proper cooking methods had a statistical relation with E. coli contamination on food served (p=0.58 [p<0.05]; OR=0.385; 95% CI: 0.157-0.944). There were two factors related to E. coli contamination on food served at the canteen: The food handlersÔ?? knowledge of and their attitude toward the third key of the five keys to food safety.

Biography :

Dewi Susanna is currently working as the Senior Lecturer in Department of Environmental Health at Universitas Indonesia. She has completed her Doctoral degree from Faculty of Public Health Universitas Indonesia in 2005. Her research interests are Malaria, Dengue Fever, Filariasis, Food Safety, Hygiene and Sanitation and Reproductive Health. She is also an Editor in Chief for the Kesmas: National Public Health Journal since 2014 and also from 2010 to 2016 for the Makara Journal of Health Research (MHJR) and Reviewer of any national and international journals.

E-mail: [email protected]

[email protected]

 

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