TY - JOUR AU - Susanna, Dewi AU - Kusuma, Aria AU - Mairani, Tiara AU - Fitria, Lassie PY - 2020/11/19 Y2 - 2024/03/29 TI - The implementation of the five keys to safer food in campus cafeterias and the effects on Escherichia coli contamination JF - Italian Journal of Food Safety JA - Ital J Food Safety VL - 9 IS - 3 SE - Original Articles DO - 10.4081/ijfs.2020.8782 UR - https://www.pagepressjournals.org/ijfs/article/view/8782 SP - AB - <p>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 <em>Escherichia coli</em> (<em>E. coli</em>) 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 <em>E. coli</em>. The dependent variable was <em>E. coli</em> 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 <em>E. coli</em> contamination (P=0.54 [P&lt;0.05]; OR=2.990;95%CI:1.093– 8.180). Furthermore, the food handlers’ attitudes toward cooking food thoroughly were related to <em>E. coli</em> contamination (P=0.58 [P&lt;0.05]; OR=0.385;95%CI:0.157– 0.944). There were two factors related to <em>E. coli</em> contamination: the food handlers’ knowledge of and attitudes toward the third key of the five keys to food safety.</p> ER -