The implementation of the five keys to safer food in campus cafeterias and the effects on Escherichia coli contamination

  • Dewi Susanna | dsusanna@ui.ac.id Faculty of Public Health, Department of Environmental Health, Universitas Indonesia, Indonesia.
  • Aria Kusuma Center of Public Health Intervention Technology, National Institute of Health Research and Development, Ministry of Health, Indonesia.
  • Tiara Mairani Faculty of Public Health, Department of Environmental Health, Universitas Indonesia, Indonesia.
  • Lassie Fitria Faculty of Public Health, Department of Environmental Health, Universitas Indonesia, Indonesia.

Abstract

The World Health Organization developed five keys to safer food’s guidelines. This study aimed to determine the relationships between food handlers’ knowledge, attitudes, and behavior to the guideline and Escherichia coli (E. coli) contamination of food served at campus cafeterias. This cross-sectional study was carried out by interviewing 98 food handlers selling food and by testing samples for E. coli. The dependent variable was E. coli contamination, while the independent variables were the knowledge, attitudes, and behavior of food handlers based on the guideline. Each independent variable had five sub-variables that corresponded to the guideline. The data were analyzed using chisquare and logistic regression tests. The results showed that food handlers’ knowledge of cooking food thoroughly was significantly related to E. coli contamination (P=0.54 [P<0.05]; OR=2.990;95%CI:1.093– 8.180). Furthermore, the food handlers’ attitudes toward cooking food thoroughly were related to E. coli contamination (P=0.58 [P<0.05]; OR=0.385;95%CI:0.157– 0.944). There were two factors related to E. coli contamination: the food handlers’ knowledge of and attitudes toward the third key of the five keys to food safety.

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Published
2020-11-19
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Original Articles
Keywords:
Escherichia coli, cafeteria, food, beverages, five keys to safer food
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How to Cite
1.
Susanna D, Kusuma A, Mairani T, Fitria L. The implementation of the five keys to safer food in campus cafeterias and the effects on <em>Escherichia coli</em&gt; contamination. Ital J Food Safety [Internet]. 2020Nov.19 [cited 2021Apr.15];9(3). Available from: https://www.pagepressjournals.org/index.php/ijfs/article/view/8782