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

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