Quality of Food Bacteria in School Snacks and Canteens in East Jakarta Health Office Working Area in 2017 Makkau Bukroanah Amir1, Djaja I Made1, Hartono Budi1,* 1Department of Environmental Health, Faculty of Public Health, University of Indonesia, 16424 Depok, Indonesia *Correspondence Author: Budi Hartono Department of Environmental Health, Faculty of Public Health, University of Indonesia, 16424 Depok, Indonesia Phone: (+62) 217863579 Email: budi_h@ui.ac.id
Online published on 21 February, 2019. Abstract Background Snacks and canteens are food service providers for the community that can cause illness such as infection and poisoning. Foodborne diseases are caused by undesirable bacteria contamination in food. This research is to identify the quality of bacteria in school snacks and canteens in East Jakarta in 2017. Materials and Method The quality parameters of bacteria in food are Escherichia coli, Salmonella sp., and Staphylococcus aureus with examination methods using tests set out in the National Standard of Indonesia No. 2897 of 2008. Data obtained from the examination results of food bacteria parameters were processed by using univariate tests with descriptive analysis method. Results Univariate results show that from 54 food samples from 30 canteens and 24 snacks, 10 (18.5%) food samples containing Escherichia coli bacteria and 2 (3.7%) food samples containing Staphylococcus aureus. Bacteria whereas Salmonella sp. not found in the 54 samples. Of the 10 food samples containing Escherichia coli bacteria, 6 (60%) samples came from the canteen and 4 (40%) samples came from snacks. Staphylococcus aureus bacteria came from snacks. Conclusion It can be concluded that Escherichia coli bacteria are the most common bacteria found in food samples and snacks are Food Processing Places with the most bacteria. From the conclusion, further research on factors that cause bacterial contamination in school snacks, canteens and other Food Processing Places is needed. Top Keywords Bacteria, canteens, school snacks. Top |