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kontaminasi E. coli pada makanan dari tiga jenis tempat pengelolaan makanan (TPM) di Jakrata Selatan 2003 (Escherichia coli Food contamination on three type of food establishment in South Jakarta , 2003)

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Food with its nutrient constituencies is important and needed by all biological organism including human live. On theaters hand through food could transfer some of disease agents that could cause gastro-intestinal disorder and food intoxication Food contamination prevalence in still height (by E. coli 65,5%) and diarrhea cases 116.075 in 1995; food outbreak intoxication rate on food serve by food establishment in South Jakarta. Sample size of : 55 with 85 food establishment each type food establishment group such as street food vendor, catering, and restaurant. Meat with height water activities is used for food sample and E. coli contamination on food is used an indicator for pathogenic bacterial food contamination was 12,2%, fresh cooked food E. coli contamination was 7,5%, row food E. coli contamination was 40%, water contamination was 12,9%, food handler hand contamination was 12,5% and kitchen utensil especially for cooked food container contamination was 16,9%. Cooking processing temperature was 99,5º C, average cooking period was 20,6 minute, food storage temperature and period were 28,9% º C and 409.2 minute, and room temperature of food served was 28,7 º C. factors involved on E. coli served food contamination were cooking temperature and street food vendor (with OR=3,5 compare with restaurant and catering).

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Detail Information

Series Title

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Call Number

Makara (seri Kesehatan): Vol. 12 (1) 2008, 36-41

Publisher

Depok : Kampus Universitas Idonesia., 2008

Collation

6 p

Language

ISBN/ISSN

1693-6728

Classification

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Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

bacteria
FOOD CONTAMINATION.

Specific Detail Info

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Statement of Responsibility

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