Authors : Dewi Susanna, Tris Eryando, Aria Kusuma, Yvonne M. Indrawani and Zakianis
Abstract: This study developed based on the findings from the previous study that revealed a high-level of Escherichia coli (E. coli) contamination in the Faculty of Public Health’s cafeteria. The objective of the study was to find the correlation between food ingredients storage before they were prepared and cooked and the storage of leftover or unprocessed ingredients in canteens or cafeterias throughout a campus in a university located in Depok, West Java, Indonesia. The design of the study was a cross-sectional conducted in 2010. Food counters in the campus became subjects of the study and the entire food handlers totaling 173 persons became the respondents representing all food the sold. Laboratory examination performed on the sample of dishes served in the canteens or cafeterias to find out the Most Probable Number (MPN) of E. coli. As it turned out, more than half of the dishes sampled or around 59.54% contaminated with E. coli. The factor most closely linked to the contamination was the method for storing the leftover or unprocessed ingredient which consisted of poultry and 40 other types of leftover or unprocessed ingredients while the unprocessed poultry was properly stored and protected from E. coli contamination and during preparation and when served as dishes. Unfortunately, the other 40 types of unprocessed ingredients were facing a risk nine times higher to E. coli contamination during storage and therefore they still carried the risk when served as dishes in the cafeterias. The management of the campus’s cafeterias should coordinate with the local Health Office and all food handlers involved in food preparation to improve and enhance the safety system ofall the food stored, prepared and served in canteens and cafeterias through out the campus.
Dewi Susanna, Tris Eryando, Aria Kusuma, Yvonne M. Indrawani and Zakianis , 2015. The Correlation Between the Storage of Food Ingredients Before Preparation and Leftover or Unprocessed Ingredient Storage to Escherichia coli Contamination in Campus’ Food Service. International Journal of Tropical Medicine, 10: 10-16.