Escherichia coli Food Contamination on Three Type of Food Establishment in South Jakarta, 2003

Food with its nutrient constituencies is important and needed by all biological organisms including human live. On theaters hand through food could transfer some of diseases agent that could cause gastro-intestinal disorder and food intoxication. Food contamination prevalence is still height (by E. coli 65.5%) and diarrhea cases 116.075 in 1995, food out break intoxication 31.919 occur in 1997, and with CFR 0.15%. Prospective study has been done in order to identify the E. coli food contamination rate on food serve by food establishment in South Jakarta. Sample size of 255, with 85 food establishment each type food establishment group such as street food vendor, catering, and restaurant. Meat with height water activities is used for food sample and E. coli contamination on food is used as an indicator for pathogenic bacterial food contamination. Data analysis using multiple logistic regression, to identify food contamination factors. E. coli served food contamination was 12.2%, fresh cooked food E. coli contamination was 7.5%, row food E. coli contamination was 40.0%, water contamination was 12.9%, food handler hand contamination was 12.5%, and kitchen utensil especially for cooked food container contamination was 16.9%. Cooking processing temperature was 99.5 C-0, average cooking period was 20.6 minute, food storage temperature and period were 28.9 C-0 and 409.2 minute, and room temperature of food served was 28.7 C-0. Factors involved on E. coli served food contamination were cooking temperature and street food vendor (with OR=3.5 compare with restaurant and catering).