https://doi.org/10.4081/ijfs.2020.8782
The implementation of the five keys to safer food in campus cafeterias and the effects on Escherichia coli contamination
Submitted: 25 December 2019
Accepted: 26 May 2020
Published: 19 November 2020
Accepted: 26 May 2020
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
The World Health Organization developed five keys to safer food’s guidelines. This study aimed to determine the relationships between food handlers’ knowledge, attitudes, and behavior to the guideline and Escherichia coli (E. coli) contamination of food served at campus cafeterias. This cross-sectional study was carried out by interviewing 98 food handlers selling food and by testing samples for E. coli. The dependent variable was E. coli contamination, while the independent variables were the knowledge, attitudes, and behavior of food handlers based on the guideline. Each independent variable had five sub-variables that corresponded to the guideline. The data were analyzed using chisquare and logistic regression tests. The results showed that food handlers’ knowledge of cooking food thoroughly was significantly related to E. coli contamination (P=0.54 [P<0.05]; OR=2.990;95%CI:1.093– 8.180). Furthermore, the food handlers’ attitudes toward cooking food thoroughly were related to E. coli contamination (P=0.58 [P<0.05]; OR=0.385;95%CI:0.157– 0.944). There were two factors related to E. coli contamination: the food handlers’ knowledge of and attitudes toward the third key of the five keys to food safety.
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How to Cite
1.
Susanna D, Kusuma A, Mairani T, Fitria L. The implementation of the five keys to safer food in campus cafeterias and the effects on <em>Escherichia coli</em> contamination. Ital J Food Safety [Internet]. 2020 Nov. 19 [cited 2024 Nov. 24];9(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/8782
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