FOOD SAFETY

Department of Nutrition
Faculty of Medicine
Universitas Sumatera Utara
Pangan adalah kebutuhan dasar manusia yang
paling HAKIKI yang harus dipenuhi setiap saat
Pangan adalah segala sesuatu yang berasal
dari sumber hayati dan air, baik yang diolah
maupun tidak diolah, yang diperuntukkan
sebagai makanan atau minuman bagi
konsumsi manusia, termasuk bahan
tambahan pangan, bahan baku pangan, dan
bahan lain yang digunakan dalam proses
penyiapan, pengolahan, dan atau
pembuatan makanan atau minuman
UU No. 7,1996 tentang Pangan
 UU RI No. 7 Tahun 1996 tentang PANGAN

Pasal 3 : TUJUAN PENGATURAN, PEMBINAAN DAN PENGAWASAN PANGAN:

a) Tersedianya pangan yang memenuhi persyaratan keamanan, mutu

dan gizi bagi kepentingan kesehatan manusia

b) Terciptanya perdagangan pangan yang jujur dan bertanggung jawab

c) Terwujudnya tingkat kecukupan pangan dengan harga yang wajar

dan terjangkau sesuai dengan kebutuhan masyarakat
 Epidemiology

A systematic review of 175 papers about cause food

poisoning in Indonesia (2000-2015)
•82 incidents: home cooking
•33 incidents: catering
•32 incidents: street food
•The rest, non-home industry, industrial food for
household food, school kitchens, refugee camps

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 Epidemiology

In 2019, food poisoning was the cause of 17 out 154

poisoning incidents in Medan

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*National Agency of Drug and Food Control 2011 (Annual Reports BPOM Medan
 “
“Food-borne disease is an infectious or toxic diseases
and caused by agents entering the body via ingested
foods, whether caused by microbes or other causes
(viruses, parasites, freshwater or seawater algae,
bacterial and non-bacterial toxins)“

Scott E 2003 Canadian Journal of Infectious Disease 14 5 277-280

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FOODBORNE ILLNESS

Food Poisoning
Eating contaminated food
Cause
Intrinsic hazard
Natural toxin
Non nutrient
Extrinsic hazard
Chemical contaminant
Biological contaminant
Physical hazard
Possible Causes of Foodborne Illness
Pathogenic Agent Examples

Bacteria Food poisoning

Viruses Viral food poisoning

Viral disease
Protozoa Amoebic dysentery
Giardia
Fungi Fungal poisoning

Helminthic worms Tape worms

Liver flukes
Algae Paralytic shellfish poisoning

Chemical Natural toxins in foods

Contamination
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PATHWAYSOF CONTAMINANTS
• FOOD HANDLERS
• WATER
• PACKAGING
• INGREDIENTS
• FOOD CONTACT
• SURFACES
• VERMIN SOIL
• AIR

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 The disease was caused by
improper handling of food and
drink product by the handlers*
6.6% of food handlers performed proper behavior. The handlers
also involved as the key chain in infection transmission

*Machado MG, Monego ET, Campos MRH 2014 Journal of Health, Population and Nutrition
32 1 19-27

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 THE PRINCIPLES OF FOOD HANDLERS
(a) Handwashing properly, before and after handling the food, (b) keep the
nail always clean, (c) keep the clothes clean, (d) there is no open wound on
their hands, (e) using apron, (f) using head cover, (g) all equipment must be
washed with soap and draining water, (h) food-equipment must be dried by
using clean cloth, (i) equipment must be kept in sealed container, (j) when
selling food was not allowed to smoke, (k) scratching the body, (l) no
coughing and sneezing without covering nose and mouth.

Kepmenkes RI No. 942/Menkes/SK/VII/2003

 18 of 22 (81.8%) traditional
food-handlers are positive with
pathogenic bacterial
Escherichia coli (50%), Staphylococcus aureus (22.75%), and
Klebsiella sp (9.09%)

Lubis, Amelia, Arrasyid (2018)

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 In Iran, 60% of food-handlers were positive for
contamination*
The contaminant including Staph.aureus (46%), E.coli (29.2%), Coliforms
(18.2%), and P.aeruginosa (6.6%)

High-prevalence of contamination among food-handlers was evident in this study,

81.8% of food-handlers were positive with contamination
E.Coli become the predominant causative bacteria

*Nasrolahei M, Mirshafiee S, Kholdi S, Salehian M, Nasrolahei M 2017 Journal of Infection and

Public Health 10 171-176

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 “Assefa et al. found
“
that there
“Handwashing is crucial for was a significant
removing most
association between
viable pathogen and hand contamination
resident and
microorganisms,
cleanliness
esp: when ofperformed
outer garments. Therefore,
in proper using
technique,
apron
eg:usingand head cover
antimicrobial soapisetc”**
mandatory while
handling”*

*Burton M, Cobb E, Donachie P, Judah G, Curtis V, Schmidt WP 2011 International Journal

of Environmental Research and Public Health 8 97-104
**Assefa T, Tasew H, Wondafrash B, Beker J 2015 Journal of Community Medicine and 19
Health Education 5 2
 “
there were no food-handlers performed basic principles rules producing high-risk
environment and posing a threat to children. Suspected-FBD also found in 55 or 44.4%
students, and it was significantly related to several risk factors such as nail hygiene,
knowledge level, nail-trimming behaviour, and hand-washing behaviour among students.
Data analysis revealed modeling risk factor, Y = 23.440 + 2.003 (Nail hygiene) + 1.294
(Knowledge level) + 5.025 (Nail trimming behavior) + 7.007 (Hand-washing behavior)

Lubis NDA, Amelia S, Arrasyid NK, Rozi MF. Modelling of Risk Factors Associated
with Foodborne Disease among School-Aged Children in Medan, Indonesia. Open
Access Maced J Med Sci. 2019 Oct 15; 7(19):3302-3306. , 20
Take Control of Home Food Safety
Wash hands often
Keep raw meats and ready-
to-eat foods separate
Cook to proper temperature
Refrigerate promptly below
400 F
Checklist for A Clean Kitchen
Hands
Work surfaces
Utensils
Towels and dishcloths
Appliances
10 Golden Rules for Safe Food Preparation
1. Choose foods processed for safety
2. Cook food thoroughly
3. Eat cooked foods immediately
4. Store cooked foods carefully
5. Reheat cooked foods thoroughly
6. Avoid contact between raw foods and cooked foods
7. Wash hands repeatedly
8. Keep all kitchen surfaces meticulously clean
9. Protect food from insect, rodents and other animals
10. Use safe water
International code for general
principles of food hygiene
stated that using protection
while handling, eg head cover,
apron, or equipment tools is
compulsory
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 Other regulation
In Indonesia, policy
from Ministry of
Health No.1096 Year
2011 consisted basic
principles of good
hygiene and
sanitation*
UNICEF launched
CFS (Child-friendly
school) campaign , it
tackles several
problems related to
hygiene and
sanitation including
food-handlers in
school**
Interventional health
education session was
held in several schools
to obtain awareness of
food-borne disease
resulting from
improper handling of
food and drink
product***

***Godfrey EB, Osher

**Godfrey EB, Osher D,
D, Williams
Williams L,
L, Wolf
Wolf S,
S,Berg
BergJ,J,Torrente
TorrenteC, C,
Spier E, Aber
Spier JL 2012
E, Aber Child and
JL 2012
Youth
Child Services
and
*Ministry Review
Youth
of Health 34 3 546-557
Services Review
of Republic 34 3 546-557
of Indonesia. 2011 25
Amelia, Lubis & Balatif, 2020,
“
Sebanyak 9 sampel pepaya (64,28%) mengandung bakteri Klebsiella sp, 5 sampel
(35,72%) mengandung bakteri E.coli. Bakteri yang ditemukan pada penelitian ini
adalah Escherichia coli dan Klebsiella sp. Adanya kandungan mikroba pada
sampel pepaya yang melebihi ambang batas tersebut harus menjadi perhatian
dari berbagai pihak dalam pengawasan panganan yang dijajakan

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The way people react to foodborne bacteria and
contaminated food DIFFER

Depend on
The type of bacteria or toxin
How extensively the food was contaminated
How much food was eaten
The person’s susceptibility to the bacteria
Symptom of Foodborne Illness
•Fatigue
•Chills
•A mild fever
•Dizziness
•Dehydration
•Severe cramps
•Vision problems
•Death
Thanks!
Any questions?

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