Analysis on quality of food sanitation hygiene and escherichia coli (E. coli) contamination at restaurants around commuter line stations in central jakarta, 2018 Ratnasari Dinda Ayu1, 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. Tel: (+62) 217863579; Fax: 7863479 Email: budi_h@ui.ac.id
Online published on 9 January, 2019. Abstract Background A person's health condition and nutrition status is affected by the quality of food they eat. Therefore, everyone should be protected from any food that does not qualify food hygiene and sanitation requirements so it won't affect health. This research is to analyze the correlation between food sanitation hygiene according to standard for bacteriological quality of food at restaurants around commuter line stations in Central Jakarta. Materials and Method A cross sectional study was conducted among 51 food handlers in Central Jakarta. Research data were analyzed using bivariate analysis with chi square test and multivariate analysis with logistic regression. Results Bivariate analysis showed significant correlation between food ingredients (p= 0, 019: OR = 5, 600: CI 95% 1, 487-21, 096), food ingredients storage (p= 0, 006: OR = 7, 000: CI 95% 1, 859-26, 365), and cooked food storage (p= 0, 008: OR = 6, 250: CI 95% 1, 768-22, 092) with E. coli contamination in foods. In addition, multivariate analysis indicated that food ingredients (OR=7, 915) and cooked foods storage (OR=8, 402) affected E. coli contamination in foods. Conclusion Authors suggest the restaurant owners should also improve their restaurant facilities such as kitchen renovation and washstand provision as the supporting elements to improve the quality of foods. Top Keywords Hygiene sanitation, E. coli bacteria quality, restaurants. Top |