Food Safety Study from Microbiological Aspect at Spring Rolls Production in Tourism Area, Sanur Beach

Ni Kadek Mahesa Dwipayani, Badrut Tamam, I Gusti Putu Sudita Puryana

Abstract


Foodborne disease is a health isssue of the society as a result of consume food that contaminated with microorganisms or chemicals. Food contamination can happen at any stage of food production to the food consumed. Spring rolls is one of food that common sale in tourist areas which susceptible to microorganism contamination due to hygiene and sanitation practices that are not up to standard . The purpose of this study was to determine food safety from microbiological aspect at production of spring rolls in tourism area, Sanur Beach. This type of research is analytic observational with a cross sectional design. Data obtained by some method such a observation, interviews and laboratory tests. The samples of this research were 16 samples of spring rolls that sale at Sanur Beach. The results showed that 10 samples (62,5%) were in the category vulnerable but safe for consumption. The results of total microbes contamination showed that 13 samples (81,25%) met the requirements for total contamination but there were 3 samples (18,75%) that did not meet the requirements for coliform and 1 sample (6,25%) contained E.coli. Based on statistical tests found the differences of total microbes contamination with food safety scores with Asymp.Sig = 0,01.


Keywords


E.coli, food safety score, spring roll, total microbes contamination

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DOI: https://doi.org/10.33992/icmahs.v1i1.3008

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