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Abstrak :
ABSTRACT
A study on microbiological quality of street foods in comparison with home-prepared and hotel-restaurant foods was carried out at Hai Ba Trung and Hoan Klein districts in Hanoi, Vietnam from December 1994 to March 1995. Ninety samples of the most common meals were collected, and 35 food handlers were interviewed. The microbiological analyses were carried out according to methods of enumeration of mesophilic aerobic bacteria and enumeration of coliform bacteria at the Microbiological Laboratory of the National Institute of Nutrition (NINVietnam).

Greatest numbers of microbial counts were found in the samples obtained from street source. In Bun cha and Bun nem obtained from street vendors, E.coli was present in 60% of the samples, aerobic plate counts (APCs) were up to 107 and coliform counts ranged from 10 to 10$ per gram of food. On the other hand, "mixed rice" dishes which are served hot had a low bacterial contamination. Microbiological quality of hotel-restaurant foods was superior to the street foods. Comparison between street foods and home-prepared foods demonstrated significant differences in APCs of "mixed rice" dish (which consists of cooked rice, fried egg and vegetable soup with P = 0.020) and Bun cha (P = 0.046). Further analyses on the comparison between "mixed rice" dishes from the same source did not show significant differences in microbial counts. Likewise, there were no significant differences between home prepared and hotel foods. However, there was a tendency that hotel-restaurant dishes had lower microbial counts.

This study has suggested that the importance of using potable water and proper food handling practices were viewed as essential. Given that street foods are consumed by the main-stream working people in Hanoi, there are urgent needs to improve the microbiological quality of street foods. Actions should be taken to introduce the knowledge on food hygiene priority to street vendors and their customers. More research is necessary to identify the causes of the problem using HACCP (Hazards Analysis and Critical Control Points).

Abstrak :
Standar Kementerian Kesehatan menyatakan bahwa setiap makanan dan minuman tidak boleh mengandung Escherichia coli. Tujuan penelitian adalah menentukan kualitas mikrobiologis dari makanan siap saji dan minuman yang dijajakan di kantin kampus FMIPA UI Depok. Sebanyak 15 sampel, terdiri dari 10 jenis makanan siap saji, empat jus yang berbeda, dan air keran diperkaya dalam medium Buffered Peptone Water BPW sebelum diuji koliform. Uji koliform dari setiap sampel dilakukan pada medium kromogenik Chromocult Coliform Agar - Enhanced Selectivity CCA - ES dan Harlequin E. coli Coliform Agar HEC dan medium fluorogenik Readycult Coliform 100 RC 100 pada suhu 37oC. Hasil menunjukkan bahwa semua sampel mengandung bakteri koliform non - E. coli dan 12 di antaranya mengandung Escherichia coli. Isolasi dari sampel memperoleh 12 strain E. coli dan 15 isolat koliform non-E. coli. Uji koliform fekal dilakukan dengan menggunakan medium RC 100 pada suhu 44,5oC serta diperkuat dengan uji indol menggunakan reagen Kovac rsquo;s. Hasil uji menunjukkan bahwa E. coli yang terdapat pada 12 sampel berasal dari fekal. Hanya 7 dari 15 isolat koliform non - E. coli merupakan koliform fekal non - E. coli. Berdasarkan hasil penelitian yang diperoleh dapat disimpulkan bahwa kualitas mikrobiologis dari makanan dan minuman siap saji kantin FMIPA UI tidak memenuhi standar dari Kementerian Kesehatan. ......The standards from the Ministry of Health state that food and drinks should be free of Escherichia coli. The aim of this research was to assess the microbiological quality of ready to eat foods and drinks that were offered at a canteen in the Faculty of Mathematics and Natural Sciences, Universitas Indonesia, Depok. Fifteen samples comprising of 10 different foods, four different juices, and tap water were enriched in buffered peptone water BPW before tested for the presence of coliforms using two chromogenic media Chromocult Coliform Agar Enhanced Selectivity CCA ES and Harlequin E. coli agar HEC and a fluorogenic medium Readycult Coliform 100 RC 100 at 37oC. Results showed that all samples contained non E. coli coliforms and 12 of them contained Escherichia coli. Twelve E. coli strains and 15 non E. coli coliform isolates were isolated. Fecal coliform tests were conducted for the E. coli strains and coliform isolates by performing a coliform test with Readycult coliform 100 at 44.5oC. The tests were strengthened with an indole test that uses a Kovac rsquo s reagent. The tests showed that the isolated E. coli from 12 samples were of fecal origin while only 7 out of 15 coliform isolates were fecal non E. coli coliforms. It was concluded that the microbiological quality of the canteen rsquo s ready to eat food and drinks did not fulfill the standards from the Ministry of Health.

Abstrak :
Penyakit Crohn (CD) yang menjadi masalah penting bagi kesehatan masyarakat di negara maju, memiliki kemiripan gejala klinis dan gambaran patologis dengan penyakit Johne?s disease (JD) pada hewan ruminasia yang terinfeksi Mycobacterium avium subspecies paratuberculosis (MAP). Beberapa penelitian di Eropa, Amerika Serikat dan Australia menunjukkan keterkaitan antara MAP, CD, dan JD dengan produk susu dan olahannya termasuk susu bubuk. Masyarakat Indonesia mengonsumsi susu sapi dan produk olahannya yang berasal dari dalam negeri maupun impor. Adji pada tahun 2004 menemukan beberapa sapi perah lokal terinfeksi MAP lewat pemeriksaan serologis dan hal ini dapat menjadi permasalahan serius pada peternakan sapi perah maupun pada kesehatan manusia di masa mendatang. Penelitian ini bertujuan mendeteksi MAP di dalam susu formula lanjutan. Lima puluh sampel yang berasal dari 5 pabrik diambil dari supermarket di wilayah Bogor. Metode reaksi rantai polimerase (PCR) dengan menggunakan sekuen insersi 900 (IS 900) sebagai primer dan biakan pada media Herrold?s egg yolk diperkaya mycobactin J (HEYM J) sebagai baku emas digunakan dalam penelitian ini. Tidak ada bakteri MAP yang tumbuh setelah diikubasi selama 20 minggu, demikian juga tidak ada uji positif dari pemeriksaan PCR IS 900. Meskipun tidak ada sampel positif dalam penelitian ini, perlu dilakukan penelitian lanjutan yang menyeluruh, jumlah sampel yang lebih banyak dan bervariasi serta pada manusia, untuk menyediakan data MAP yang lengkap di Indonesia.

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Abstract
Crohn?s disease (CD) that becomes a public health concern in developed countries shows similarities in clinical signs and pathological features with Johne?s disease (JD) in ruminants infected by Mycobacterium avium subspecies paratuberculosis (MAP). Few researches conducted in Europe, the USA, and Australia showed relationships between MAP, CD, JD and dairy products. Indonesians consume milk and diary products from domestic and imported source. Adji in 2004 found some domestic dairy cows that were seropositive for MAP, and this could be a serious problem in dairy farm animals and human health in the future. The aim of this study was to detect MAP in the growing up formula milk. Fifty samples from five established factories were taken from supermarkets in Bogor. Polymerase chain reaction method (PCR) with insertion sequence (IS) 900 as primer and culture in Herrold?s egg yolk media with mycobactin J (HEYM J) as a gold standard were used in this study. Neither MAP grew up in HEYM J medium after 20 weeks of culture period nor positive samples by PCR IS 900 were found. Although there were no positive samples found in this study, further extensive and comprehensive studies on MAP should be done with more and varied samples, as well as in human to provide data on MAP in Indonesia.

Abstrak :
Penelitian ini adalah penelitian deskriptif untuk mengidentifikasi gambaran umum pelaksanaan sanitasi makanan higienis dan Analisis Bahaya Critical Control Point (HACCP) di Kantin Asrama Universitas X, tahun 2019. Pengumpulan data dengan observasi, wawancara berdasarkan kuesioner dan analisis laboratorium untuk parameter Salmonella. Unit analisis dalam penelitian ini adalah penghitung makanan yang terdiri dari penjamah makanan, makanan atau minuman, dan peralatan makan sebagai sampel. Hasil penelitian tidak menemukan keberadaan Salmonella dalam sampel. Pengetahuan penjamah makanan tentang sanitasi makanan higienis cukup baik, namun perlu ditingkatkan penerapannya. Hasil pengamatan sanitasi lingkungan berdasarkan Keputusan Menteri Kesehatan Nomor 942 tahun 2003 dan Peraturan Menteri Kesehatan 1096 tahun 2011, beberapa variabel cukup berkualitas dan variabel lain perlu ditingkatkan seperti pasokan air bersih karena berdasarkan hasil laboratorium, itu adalah terkontaminasi oleh Salmonella. Aplikasi HACCP belum dilakukan oleh kantin karena masih kurangnya pengetahuan dan sosialisasi kepada manajer dan penjamah makanan kantin asrama. Secara keseluruhan, perlu untuk meningkatkan sanitasi lingkungan, meningkatkan penerapan kebersihan pribadi dan sanitasi makanan kebersihan, juga aplikasi HACCP di kantin asrama Universitas X

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This research is a descriptive study to identify general description of the implementation of hygienic food sanitation and Critical Control Point (HACCP) Hazard Analysis at University Dormitory X, 2019. Data collection by observation, interview based on questionnaire and laboratory analysis for Salmonella parameters. The unit of analysis in this study is a food counter consisting of food handlers, food or drink, and tableware as samples. The results of the study did not find the presence of Salmonella in the sample. Food handlers knowledge about hygiene of food hygiene is quite good, but its application needs to be improved. Based on the observation of environmental sanitation based on Minister of Health Decree No. 942 of 2003 and Minister of Health Regulation 1096 of 2011, several variables of sufficient quality and other variables need to be improved such as clean water supply because based on laboratory results, it is contaminated by Salmonella. HACCP application has not been done by the canteen because there is still a lack of knowledge and socialization to the manager and the food handlers of the dormitory canteen. Overall, it is necessary to improve environmental sanitation, improve the application of personal hygiene and food hygiene sanitation, also the application of HACCP in the University X dormitory canteen.

Abstrak :
In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, food regulations in the USA, food risk analysis and the most important foodborne pathogens based on food commodities. This book provides the reader with the necessary knowledge to understand some of the complexities of food safety.

Abstrak :
This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.