Sains Malaysiana 47(7)(2018): 1527–1533

http://dx.doi.org/10.17576/jsm-2018-4707-21

 

Knowledge, Attitude and Practice of Food Utensils Hygiene amongst Food Handlers in Kuala Pilah, Negeri Sembilan, Malaysia

(Pengetahuan, Sikap dan Amalan Pengendali Makanan terhadap Kebersihan Peralatan Makanan di Kuala Pilah, Negeri Sembilan, Malaysia)

 

SITI NURUL AIN SAIPULLIZAN, SAHILAH ABD. MUTALIB* & RAZALEE SEDEK

 

School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

 

Diserahkan: 13 September 2017/Diterima: 23 Februari 2018

 

ABSTRACT

This study aimed to evaluate the level of knowledge, attitude and practice (KAP) amongst food handlers in food utensils hygiene and presence of bacterial contamination on food utensils. There were two approaches used in this study. In the first approach, 134 of food handlers from 75 food premises were interviewed via questionnaires to assess their knowledge, attitude and practice. In the second approach, the presence of Staphylococcus aureus, Escherichia coli and total coliform of 225 utensils (knives (75), chopping boards (75) and dish plates (75)) was examined. The result showed that the food handlers had sufficient level of knowledge (80.5%), attitude (87.4%) and practice (90.1%). Highest contamination was found on the chopping boards for the presence of S. aureus (82.8%), E. coli (9.7%) and total coliform (73.9%). Logistic regression analysis showed that knowledge contributes to the presence of E. coli on the dish plates; and total coliform on the knives. Thus, ongoing training that focused on food utensils hygiene must be emphasized to improve knowledge, attitude and practice amongst the food handlers.

 

Keywords: Attitude; bacteria; food utensils; knowledge; practice

 

ABSTRAK

Kajian ini bertujuan untuk menilai tahap pengetahuan, sikap dan amalan dalam kalangan pengendali makanan terhadap kebersihan peralatan makanan serta kehadiran bakteria pada peralatan makanan. Terdapat dua pendekatan yang digunakan dalam kajian ini. Pendekatan pertama ialah dengan menggunakan borang soal selidik untuk menilai pengetahuan, sikap dan amalan seramai 134 orang pengendali makanan daripada 75 buah premis makanan. Pendekatan kedua ialah mengenal pasti kehadiran Staphylococcus aureus, Escherichia coli serta jumlah koliform pada 225 peralatan makanan (pisau (75), papan memotong (75) dan pinggan pinggan (75)). Keputsan kajian menunjukkan bahawa pengendali makanan mempunyai tahap pengetahuan (80.5%), sikap (87.4%) dan amalan (90.1%) yang baik serta mencukupi. Pencemaran peralatan makanan yang tertinggi adalah papan pemotong dengan kehadiran S. aureus (82.8%), E. coli (9.7%) dan jumlah koliform (73.9%). Analisis regresi logistik membuktikan bahawa tahap pengetahuan pengendali makanan menyumbang kepada kehadiran E. coli pada pinggan; dan jumlah koliform pada pisau. Oleh itu, kursus yang berterusan tentang kebersihan peralatan makanan perlu diadakan bagi mengukuhkan lagi pengetahuan, sikap dan amalan dalam kalangan pengendali makanan.

 

Kata kunci: Amalan; bakteria; pengetahuan; peralatan makanan; sikap

RUJUKAN

AOAC Official Method. 2003.07. 3M™ Petrifilm™ Staph Express Count Plate: Minnesota, USA.

AOAC Official Method. 991.14. 3M™ Petrifilm™ E. coli/ Coliform Count Plate: Minnesota, USA.

Cosby, C.M., Costello, C.A., Morris, W.C., Haughton, B., Devereaux, M.J., Harte, F. & Davidson, P.M. 2008. Microbiological analysis of food contact surfaces in child care centers. Applied and Environmental Microbiology 74 (22): 6918-6922.

Doménech-Sánchez, A., Laso, E., Pérez, M.J. & Berrocal, C.I. 2011. Microbiological levels of randomly selected food contact surfaces in hotels located in Spain during 2007-2009. Foodborne Pathogens and Disease 8(9): 1025-1029.

Food Act 1983 (Act 281). 2015. Food Hygiene Regulations 2009. Kuala Lumpur: International Law Book Services.

Ismail, R., Aviat, F., Michel, V., Bayon, I.L., Gay-Perret, P., Kutnik, M. & Federighi, M. 2013. Methods for recovering microorganisms from solid surfaces used in the food industry: A Review of the literature. International Journal of Environmental Research and Public Health 10(11): 6169-6183.

Koo, O.K., Martin, E.M., Story, R., Lindsay, D., Ricke, S.C. & Crandal, P.G. 2013. Comparison of cleaning fabrics for bacterial removal from food-contact surfaces. Food Control 30(1): 292-297.

Lues, J.F.R. & Van Tonder, I. 2007. The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail group. Food Control 18(4): 326-332.

Manes, M.R., Liu, L.C. & Dworkin, M.S. 2012. Baseline knowledge survey of restaurant food handlers in Suburban Chicago: Do restaurant food handlers know what they need to know to keep consumers safe? Journal of Environmental Health 76(1): 18-26.

Mazni, S., See, T.P., Mohd Faiz Fong, A. & Norazmir, M.N. 2013. Use of rapid microbial kits for regular monitoring of food-contact surfaces towards hygiene practices. Procedia - Social and Behavioral Sciences 105: 273-283.

Noor Azira, A.M., Mohammad Faid, A.R., Shuhaimi, M., Syafinaz, A.N., Rukman, A.H. & Malina, O. 2012. Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control 27(2): 289-293.

Noor Azira, A.M., Syafinaz, A.N., Sakai, K. & Shirai, Y. 2015. An overview of foodborne illness and food safety in Malaysia. International Food Research Journal 22(3): 896-901.

Parry-Hanson Kunadu, A., Ofosu, D.B., Aboagye, E. & Tano- Debrah, K. 2016. Food safety knowledge, attitudes and self-reported practices of food handlers in Institutional Foodservice in Accra, Ghana. Food Control 69: 324-330.

Rashed, N. 2016. Microbiological quality of commonly consumed street foods in Bangladesh. Nutrition & Food Science 46(1): 130-141.

Rodriguez, M., Valero, A., Carrasco, E., Pérez-Rodríguez, F., Posada, G.D. & Zurera, G. 2011. Hygienic conditions and microbiological status of chilled ready-to-eat products served in Southern Spanish Hospitals. Food Control 22(6): 874-882.

Santana, N.G., Almeida, R.C.C., Ferreira, J.S. & Almeida, P.F. 2009. Microbiological quality and safety of meals served to children and adoption of good manufacturing practices in public school catering in Brazil. Food Control 20(3): 255-261.

Sneed, J., Strohbehn, C., Gilmore, S.A. & Mendonca, A. 2004. Microbiological evaluation of food service contact surfaces in Iowa assisted-living facilities. Journal of the American Dietetic Association 104(11): 1722-1724.

Soares, L.S., Almeida, R.C.C., Cerqueira, E.S., Carvalho, J.S. & Nunes, I.L. 2012. Knowledge, attitudes, and practices in food safety and the presence of coagulase-positive staphylococci on hands of food handlers in the Schools of Camaçari, Brazil. Food Control 27(1): 206-213.

Tan, S.L., Cheng, P.L., Soon, H.K., Ghazali, H. & Mahyudin, N.A. 2013. A qualitative study on personal hygiene knowledge and practices among food handlers at selected primary schools in Klang Valley Area, Selangor, Malaysia. International Food Research Journal 20(1): 71-76.

 

 

*Pengarang untuk surat-menyurat; email: sahilah@ukm.edu.my

 

 

 

sebelumnya