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"Ruang lingkup dan Cara Penelitian : Adanya penyebaran, perpindahan galur S. typhi terutama galur S. typhi yang resisten terhadap satu atau beberapa antibiotika lini pertama dan plastisitas genom S. typhi, maka ingin diketahui bagaimana keragaman genetik S. typhi di Indonesia. Untuk itu dilakukan analisis genom S. typhi resisten antibiotika lini pertama menggunakan teknik PFGE. S.typhi resisten diperoleh melalui uji sensitivitas menggunakan metode difusi cakram Kirby Bauer. PFGE merupakan salah satu metode karakterisasi genotipe yang mempunyai kemampuan diskriminasi yang tinggi untuk memisahkan galur dalam satu spesies bakteri. Tahapan PFGE yang dilakukan adalah preparasi plug DNA, pemotongan DNA dengan enzim restriksi secara in situ, elektroforesis dan visualisasi. Analisis data dilakukan dengan menggunakan program NTSYS (Numerical Taxonomy System) versi 1,6. Hasil dan Kesimpulan : Dari 100 isolat S. typhi, ditemukan 16(16%) isolat yang resisten terhadap antibiotika lini pertama. Monoresisten yaitu terhadap ampisilin sebanyak 1(1%) isolat, terhadap kloramfenikol sebanyak 1(1%) isolat dan terhadap tetrasiklin sebanyak 8(8%) isolat. Multiresisten terhadap ampisilin-tetrasiklin sebanyak 2 (2%) isolat, terhadap kloramfenikol-tetrasiklin sebanyak 1(1%) isolat, terhadap ampisilin-kloramfenikol-tetrasiklin sebanyak 2(2%) isolat dan terhadap kloramfenikol-trimetoprim sulfametoksazol-tetrasiklin sebanyak 1(1%) isolat. Dari 16 isolat S. typhi resisten tersebut ditemukan 13 pola PFGE yang berbeda dan diversitas genom yang besar antar isolat ditunjukkan dengan nilai F yaitu antara 0,080-1,000. Kelompok tetrasiklin resisten memiliki nilai F 0,085-1,000, kelompok kloramfenikol resisten memiliki nilai F 0,238-1,000 dan kelompok ampisilin resisten memiliki nilai F 0,128-0,873."

"ABSTRAKRuang Lingkup dan Cara PenelitianPembawa mikroba patogen merupakan suatu keadaan yang sangat berpengaruh dan beresiko tinggi bagi seorang tenaga penjamah makanan / Food handler, dimana pada keadaan itu tenaga kerja tersebut berada dalam fungsi tubuh sehat tetapi mengandung bibit penyakit dan dapat menularkannya atau mengakibatkan orang lain sakit.Penelitian tentang upaya penurunan prevalensi pembawa mikroba patogen pada tenaga kerja di bagian Food and beverage suatu hotel belum banyak dilakukan di luar negeri, terutama di Indonesia.Penelitian ini bertujuan untuk mengetahui prevalensi dan faktor - faktor yang dapat menyebabkan terjadinya pembawa mikroba patogen tersebut pada pekerja di bagian F & B hotel X Jakarta. Prevalensi tersebut diketahui berdasarkan pemeriksaan usap dubur.Disain penelitian adalah riset operasional terhadap 123 subyek penelitian. Pengumpulan data dasar dilakukan dengan menggunakan kuesioner / wawancara, pemeriksaan usap dubur pertama, pengambilan contoh makanan, contoh usap alat, contoh air bersih dan contoh air kolam renang. Intervensi yang dilakukan berupa penyuluhan, terapi antibiotika untuk 42 orang pekerja yang + (positif) mikroba pada pemeriksaan usap dubur pertama.Evaluasi dengan melihat perubahan sikap dan perilaku pekerja serta penurunan prevalensi pembawa mikroba patogen pada pemeriksaan usap dubur kedua.Hasil dan KesimpulanDari 123 subyek penelitian pada pemeriksaan usap dubur pertama didapatkan 42 orang (34.14%) positif mengandung mikroba atau menjadi pembawa mikroba patogen. Setelah dilakukan intervensi dengan pemberian terapi antibiotika yang sesuai, didapatkan penurunan prevalensi pembawa mikroba patogen menjadi 23 orang (18,69%).Faktor yang dapat menyebabkan seseorang tenaga kerja menjadi pembawa mikroba patogen adalah riwayat penyakit yang pernah diderita selama satu tahun terakhir sebelum pemeriksaan, sedangkan faktor lain tidak menunjukkan hubungan yang bermakna.Dari pemeriksaan sampel lingkungan tidak menunjukkan adanya kontaminasi dengan mikroba patogen.

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ABSTRACT

Operational Research Decreasing the Prevalence of Microbe Pathogen Carrier among Employees of Food and Beverage Department Hotel X, Jakarta 1997Scope and Methodology

Microbe pathogen carriers are potential hazards in food handlers, since they were functionally healthy, but sometime were reservoir agents for healthy people.

The design of study is an operational research with the objective to improve the health of workers in the sub department F & B in hotel X. The specific objectives of this study were to identify the prevalence of microbe carriers, to decrease the prevalence and to identify relationship between prevalence of several risk factors.

Until now there were no study reported had been carried out on this issue among employees of food and beverage department of hotels in Indonesia.

Results and Conclusions

Out of 123 subjects, 42 persons (34,14%) were tested positively in the first rectal swab examination as microbe pathogen carriers. Post intervention by giving appropriate antibiotic therapy, there was a decrease in the prevalence to 23 persons (18,69%).

The major factor that might significantly influenced the condition of microbe pathogen carriers was nourishment besides personal hygiene, sex, age, marital status, education, and working period.

Samples were takes also for environmental factors, such as tableware swabs, food samples, water samples, pool water samples showed no contamination with microbe pathogen."

"ABSTRAKStreet food is recognized as very important in the urban food supply. However due to the unsanitary conditions associated with most street food vending sites, the consumption of street foods is viewed as a potential health hazard. A cross sectional study was carried out from January to April, 1996 in order to assess the variability in the microbiological quality of different types of street foods in four urbanization areas (Atmajaya, Jl. Kendal, Thamrin and Pasar Jatinegara) of Jakarta. The possible influence of location and other related factors on the microbiological quality of street foods were also investigated. A total of 101 food samples, comprising of 11 food items (meals, meat, vegetable, staple and side dish) a beverage and ice were taken from the four locations and analyzed for Aerobic Plate Count (APC), Total Coliforms and E.coli using the pour plate and the most probable number techniques respectively. By using Aerobic Plate Counts as an Indicator, it was found that 6% of the overall food items had counts 105. In contrast E.coli was found in a larger number of the food items (25%). The highest bacterial counts were found in Nasi Rames (Rice, Fried Beef, Vegetables and Chili sauce (self made), 50% of the samples contained APC > 105 and 62.5% had E.coli present in them. Ayam and lkan goreng (Fried Chicken and Fried Fish) were comparatively safer food items. None of the samples contained E.coli and APC ranged from 103 to 104. Comparison between food types (high protein, low protein and meal} in the degree of bacterial contamination, showed significant differences between the meal and the high protein groups in the levels of Total Coliforms and E.coli Contamination (p<0.05). The meal group had higher bacterial counts. Further, foods that were composed of a larger number of ingredients had significantly higher counts of Coliforms than those with a single major ingredient. Statistical significant differences were found between the four urbanization areas in terms of APC counts (p<0.01) and Total Coliforms (p<0.05). These differences were attributable to the availability of basic facilities and sanitary conditions. The results indicate that handling practices, environmental sanitation and potable water supply are important factors influencing the microbiological quality of street foods."