Food Hygiene and Sanitation of the University Canteens in South Sumatra Province, Indonesia
6
Issued Date
2025-05-01
Resource Type
ISSN
19077505
eISSN
24600601
Scopus ID
2-s2.0-105007091864
Journal Title
Kesmas Jurnal Kesehatan Masyarakat Nasional
Volume
20
Issue
2
Start Page
138
End Page
146
Rights Holder(s)
SCOPUS
Bibliographic Citation
Kesmas Jurnal Kesehatan Masyarakat Nasional Vol.20 No.2 (2025) , 138-146
Suggested Citation
Rahmiwati A., Febry F., Etrawati F., Sari I.P., Yeni, Sabila V.P., Prautami E.S., Maretalinia Food Hygiene and Sanitation of the University Canteens in South Sumatra Province, Indonesia. Kesmas Jurnal Kesehatan Masyarakat Nasional Vol.20 No.2 (2025) , 138-146. 146. doi:10.7454/kesmas.v20i2.2221 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/110592
Title
Food Hygiene and Sanitation of the University Canteens in South Sumatra Province, Indonesia
Author's Affiliation
Corresponding Author(s)
Other Contributor(s)
Abstract
Food safety is a critical public health issue, especially in institutional settings such as university canteens, where large populations are served daily. Inadequate hygiene and sanitation practices by food handlers can lead to foodborne illnesses, placing students and staff at risk. This study evaluated hygiene and sanitation conditions in the canteens of a leading public university in South Sumatra Province, Indonesia, known for its active food service facilities. This study examined food handlers’ knowledge, attitudes, and practices and assessed the microbiological safety of chicken curry by testing for Escherichia coli (E. coli) contamination and total plate count. Using a cross-sectional design, data were collected from 35 food handlers and 7 chicken curry samples across multiple canteens. Structured questionnaires and microbiological analysis were employed. Results revealed that although most food handlers demonstrated good knowledge and positive attitudes, 57.1% exhibited poor hygiene practices. Several chicken curry samples exceeded acceptable E. coli levels, indicating potential health risks. These findings underscore the urgent need for ongoing hygiene training, strict supervision, and standardized certification for food handlers to mitigate microbial hazards and ensure food safety in university settings.