Hygiene Analysis and Sanitation of Food Sellers Made from Chicken and the Existence of Salmonella SP in Several USU Campus Canteens in 2018

Oct 13, 2025 by thesweetdesigns.com 40 views

Hygiene Analysis and Sanitation of Food Sellers Made from Chicken and the Existence of Salmonella SP in Several USU Campus Canteens in 2018

Chicken meat is a rich source of animal protein, containing all the essential amino acids necessary for human health. However, poultry meat also poses a significant risk of microbial development, primarily due to unclean environmental conditions. This study aims to assess the hygiene and sanitation conditions of food sellers made from chicken, as well as evaluate the existence of Salmonella SP in chicken meat sold in several canteens of the University of North Sumatra in 2018.

The University of North Sumatra (USU) is one of the largest universities in Indonesia, with a diverse student population. The university's canteens play a crucial role in providing food services to students and staff. However, the risk of foodborne illnesses, such as Salmonella, is a significant concern in these settings. Salmonella is a type of bacteria that can cause food poisoning, leading to symptoms such as diarrhea, abdominal cramps, and fever.

This study employed a descriptive research design with laboratory tests. The studied population consisted of 27 canteens, from which 5 canteens were chosen using the purposive sampling method. For each canteen, 2 samples were taken, namely at the stage of choosing chicken meat and when chicken meat was being processed. Thus, the total samples taken amounted to 10.

The results of this study showed that the hygiene and sanitation of food sellers made from chicken in the canteens of the University of North Sumatra did not meet the specified requirements. However, the results of laboratory tests revealed that the tested chicken did not contain Salmonella sp. This provides a positive picture related to microbiological safety of the chicken products sold, but does not rule out existing sanitation problems.

The analysis conducted in this study revealed that all respondents of food sellers did not meet the criteria for hygiene and sanitation in processing chicken-based food, as stipulated in the Indonesian Ministry of Health No. 942/Menkes/SK/VII/2003 concerning Hygiene and Food and Beverage Sanitation. On the other hand, the existence of Salmonella sp was not found in 10 chicken meat samples, which means the product meets the maximum limit of microbial contamination in accordance with (SNI) 7388: 2009 concerning the maximum limit of microbial contamination in food ingredients from animal origin.

In conclusion, this study highlights the importance of hygiene and sanitation in food processing, particularly in canteens serving chicken-based food. The results of this study suggest that food sellers and canteen managers need to pay more attention to cleanliness and health in the canteen area, including providing counseling about good food processing practices and meeting health requirements. With these steps, it is expected that the safety of food sold in the canteen can be improved, providing greater benefits for the health of students and canteen visitors.

Based on the findings of this study, the following recommendations are made:

Food sellers and canteen managers should pay more attention to hygiene and sanitation in food processing, including providing counseling about good food processing practices and meeting health requirements.
Regular monitoring and evaluation of hygiene and sanitation practices in canteens should be conducted to ensure compliance with health regulations.
Training programs for food handlers and canteen staff on proper food handling and preparation techniques should be implemented.
The university administration should provide support and resources for canteen managers to improve hygiene and sanitation practices in canteens.

This study has several limitations, including:

The sample size was limited to 5 canteens, which may not be representative of all canteens in the University of North Sumatra.
The study only focused on chicken-based food, which may not be representative of all food sold in canteens.
The study did not investigate the causes of poor hygiene and sanitation practices in canteens.

Future research should focus on investigating the causes of poor hygiene and sanitation practices in canteens, as well as developing effective strategies for improving hygiene and sanitation practices in canteens. Additionally, research should be conducted to investigate the prevalence of Salmonella and other foodborne pathogens in canteens serving chicken-based food.

Indonesian Ministry of Health. (2003). Peraturan Menteri Kesehatan Republik Indonesia Nomor 942/Menkes/SK/VII/2003 tentang Hygiene dan Sanitasi Makanan dan Minuman.
SNI 7388:2009. (2009). Batas Maksimum Kontaminasi Mikroba dalam Bahan Pangan Asal Hewan.
World Health Organization. (2018). Food Safety and Foodborne Illnesses.
Frequently Asked Questions (FAQs) about Hygiene Analysis and Sanitation of Food Sellers Made from Chicken

A: The purpose of this study is to assess the hygiene and sanitation conditions of food sellers made from chicken, as well as evaluate the existence of Salmonella SP in chicken meat sold in several canteens of the University of North Sumatra in 2018.

A: This study is significant because it highlights the importance of hygiene and sanitation in food processing, particularly in canteens serving chicken-based food. The results of this study suggest that food sellers and canteen managers need to pay more attention to cleanliness and health in the canteen area.

A: The main findings of this study are:

The hygiene and sanitation of food sellers made from chicken in the canteens of the University of North Sumatra did not meet the specified requirements.
The results of laboratory tests revealed that the tested chicken did not contain Salmonella sp.
All respondents of food sellers did not meet the criteria for hygiene and sanitation in processing chicken-based food.

A: The implications of this study are:

Food sellers and canteen managers need to pay more attention to hygiene and sanitation in food processing, including providing counseling about good food processing practices and meeting health requirements.
Regular monitoring and evaluation of hygiene and sanitation practices in canteens should be conducted to ensure compliance with health regulations.
Training programs for food handlers and canteen staff on proper food handling and preparation techniques should be implemented.

A: The limitations of this study are:

The sample size was limited to 5 canteens, which may not be representative of all canteens in the University of North Sumatra.
The study only focused on chicken-based food, which may not be representative of all food sold in canteens.
The study did not investigate the causes of poor hygiene and sanitation practices in canteens.

A: The recommendations of this study are:

Food sellers and canteen managers should pay more attention to hygiene and sanitation in food processing, including providing counseling about good food processing practices and meeting health requirements.
Regular monitoring and evaluation of hygiene and sanitation practices in canteens should be conducted to ensure compliance with health regulations.
Training programs for food handlers and canteen staff on proper food handling and preparation techniques should be implemented.

A: The future research directions of this study are:

Investigating the causes of poor hygiene and sanitation practices in canteens.
Developing effective strategies for improving hygiene and sanitation practices in canteens.
Investigating the prevalence of Salmonella and other foodborne pathogens in canteens serving chicken-based food.

A: The references used in this study are:

Indonesian Ministry of Health. (2003). Peraturan Menteri Kesehatan Republik Indonesia Nomor 942/Menkes/SK/VII/2003 tentang Hygiene dan Sanitasi Makanan dan Minuman.
SNI 7388:2009. (2009). Batas Maksimum Kontaminasi Mikroba dalam Bahan Pangan Asal Hewan.
World Health Organization. (2018). Food Safety and Foodborne Illnesses.