Higiene Pengolah dan Pedagang serta Identifikasi Cemaran Salmonella sp pada Bakso Bakar di Teluk Binjai, Kota Dumai

Miranti Anada Putria, Dewi Erowati, Fitri, Lidya Novita
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Abstract

The implementation of hygienic snacks starting from processing and serving is an important factor that must be considered by all food producers and sellers. Teluk Binjai in Dumay City has various vendors selling various kinds of snacks, one of which includes grilled meatballs. The purpose of this study was to see personal hygiene of processors and traders as well as the identification of Salmonella sp contamination in grilled meatballs in Teluk Binjai, Dumai City. There were three merchants found at the location. This type of research is descriptive observational with total sampling technique. In general, it was found that the processing staff and traders of grilled meatballs did not meet the personal hygiene requirements as only 40% processors that keep hand, hair and head clean. This can be caused by various factors such as lack of knowledge of processors and traders about the importance of application of good personal hygiene. All samples of grilled meatballs at traders did not contain Salmonella sp. However, this does not rule out the possibility of other microbiological contamination in grilled meatballs. There is a need for further research on the factors that influence the application of personal higiene in snack foods and the identification of other types of microbiology in grilled meatballs.
从加工和服务开始实施卫生零食是所有食品生产商和销售商必须考虑的重要因素。杜迈市的Teluk Binjai有各种各样的小贩出售各种小吃,其中一种小吃包括烤肉丸子。本研究的目的是了解杜麦市Teluk Binjai的加工商和贸易商的个人卫生情况以及对烤肉丸中沙门氏菌污染的鉴定。在那个地方发现了三个商人。这种类型的研究是描述性观察与总抽样技术。总体而言,调查发现肉丸的加工人员和商贩不符合个人卫生要求,只有40%的加工人员保持手、头发和头部清洁。这可能是由各种因素造成的,例如加工商和贸易商对保持良好个人卫生的重要性缺乏了解。在商号抽取的所有烤肉丸子样本均未检出沙门氏菌。然而,这并不排除烤肉丸子可能受其他微生物污染。影响个人卫生在休闲食品中的应用的因素以及烤肉丸中其他类型微生物的鉴定需要进一步研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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