Personal hygiene and bowls sanitation of meatball cart traders.

OBJECTIVE: The purpose of this study is to describe the personal hygiene and sanitation of food cutlery (bowl) on meatball cart traders at Makassar City. METHODS: This research using descriptive observational with non-probability sampling techniques and accidental sampling method. RESULTS: 80% respondents had good personal hygiene. Almost all respondents qualify the requirement of hand and finger hygiene, as well as hair hygiene. For clothes hygiene indicators, most qualify the requirements. As for the indicators of handwashing practices and the use of gloves, all respondents did not qualify the requirements. While the results of research related to food cutlery sanitation showed that knowledge that 86.7% were high, but many still did not know washing water requirements and bowl conditions when in storage. CONCLUSION: Most handlers attitude was categorized as adequate. It is suggested that the meatball cart traders always pay attention to hand hygiene and sanitation of cutlery to avoid bacterial contamination.

Bacteria contamination analysis on the hands and bowls of meatball cart vendors: an observational descriptive study.

OBJECTIVE: To describe the presence of bacteria at the seller's hand of meatball vendors and cart meatball bowls. METHOD: This is a descriptive study with an observational approach. Thirty mobile meatball vendors were recruited as participants. Therefore, the bacterias from bowls and hands were taken by swab sampling. The number of bacterias were obtained using total plate count method by means of nutrient agar. Bacteria types were identified using Gram staining method and bacteria assay. RESULTS: The hands and bowls swab samples were positive for Gram-positive and Gram-negative bacteria in all cases. These microorganisms include Acinetobacter calcoaceticus, Klebsiella sp., Alcaligenes faecalis, Enterobacter aglomereus, Pseudomonas aeruginosa, Enterobacter aerogenes, Enterobacter cloacae, and Staphylococcus saprophyticus, Serratia rubidaea, Yersinia enterocolitica, E. aerogenes, and Staphylococcus epidermidis. CONCLUSIONS: Some types of bacterias were present in cart meatball bowls and the sellers' hands. This phenomenon is affiliated with the emergence of food-borne diseases for the consumers.

Bacteria contamination analysis on the hands and bowls of meatball cart vendors: an observational descriptive study

Objective: To describe the presence of bacteria at the seller's hand of meatball vendors and cart meatball bowls. Method: This is a descriptive study with an observational approach. Thirty mobile meatball vendors were recruited as participants. Therefore, the bacterias from bowls and hands were taken by swab sampling. The number of bacterias were obtained using total plate count method by means of nutrient agar. Bacteria types were identified using Gram staining method and bacteria assay. Results: The hands and bowls swab samples were positive for Gram-positive and Gram-negative bacteria in all cases. These microorganisms include Acinetobacter calcoaceticus, Klebsiella sp., Alcaligenes faecalis, Enterobacter aglomereus, Pseudomonas aeruginosa, Enterobacter aerogenes, Enterobacter cloacae, and Staphylococcus saprophyticus, Serratia rubidaea, Yersinia enterocolitica, E. aerogenes, and Staphylococcus epidermidis. Conclusions: Some types of bacterias were present in cart meatball bowls and the sellers’ hands. This phenomenon is affiliated with the emergence of food-borne diseases for the consumers. (AU)

Personal hygiene and bowls sanitation of meatball cart traders

Objective: The purpose of this study is to describe the personal hygiene and sanitation of food cutlery (bowl) on meatball cart traders at Makassar City. Methods: This research using descriptive observational with non-probability sampling techniques and accidental sampling method. Results: 80% respondents had good personal hygiene. Almost all respondents qualify the requirement of hand and finger hygiene, as well as hair hygiene. For clothes hygiene indicators, most qualify the requirements. As for the indicators of handwashing practices and the use of gloves, all respondents did not qualify the requirements. While the results of research related to food cutlery sanitation showed that knowledge that 86.7% were high, but many still did not know washing water requirements and bowl conditions when in storage. Conclusion: Most handlers attitude was categorized as adequate. It is suggested that the meatball cart traders always pay attention to hand hygiene and sanitation of cutlery to avoid bacterial contamination. (AU)