Praktik Higiene Personal dan Keberadaan Bakteri Escherichia coli Pada Tangan Penjual Petis (Studi di Pasar Anom Kecamatan Sumenep Kabupaten Sumenep)
Abstract: Personal hygiene
practices in food processing must be considered as a potential source of food
handlers in the transfer of microorganisms that can cause food contamination.
Fish Peste is the commodity from the fish processing which is usually used as a
side dish or a typical mix of traditional food. On the other hand, fish paste
is a food that is served without reheating and directly without the use of
tools such as spoons or plastic gloves so it can be potentially contaminated
with bacteria such as Escherichia coli. Research is aimed to identify how the
personal hygiene practices and the presence of Escherichia coli bacteria on the
hands of the fish paste sellers placed in open containers in Anom Market of
Sumenep district of Sumenep regency. The research was descriptive with
quantitative approach. The sample uses a total sampling of 15 respondents fish
paste seller. The results of this study indicate that the practice of personal
hygiene, most of the 12 respondents categorized of adequate personal hagiene
practices, among others from contagious diseases, nails and hands hygiene, hair
hygiene, clothing hygiene, wash hands thoroughly, and use tools when handling
food. From the results of laboratory test, the samples hands of fish paste
seller there were 3 respondents were positive presence of Escherichia coli.
Keywords: Personal Higyene
Practice, Fish Paste, and Escherichia coli Bacteria
Penulis: Yuli Rukmi Hasanah, Ellyke
Ellyke, Prehatin Trirahayu Ningrum
Kode Jurnal: jpkesmasdd180020
