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Dewi Susanna

Dewi Susanna

Universitas Indonesia, Indonesia

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

Biography

Dewi Susanna is a senior lecturer in Department of Environmental Health, Faculty of Public Health, Universitas Indonesia. She graduated from 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 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. She has published and presented a number of papers in her fields.

 

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 handlers’ 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 handlers’ 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 handlers’ knowledge of and their attitude toward the third key of the five keys to food safety.