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
“
was a most
“Handwashing is crucial for removing
significant association between
viable pathogen and resident hand
contamination
microorganisms, and cleanliness
esp: of outerin
when performed
garments. Therefore,
proper technique, using antimicrobial
eg:using apron and head
cover is mandatory while handling”*
soap etc”**

*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 Health 19
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. ,
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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 UNICEF launched Interventional health
from Ministry of CFS (Child-friendly education session
Health No.1096 school) campaign , was held in several
Year 2011 consisted it tackles several schools to obtain
basic principles of problems related to awareness of food-
good hygiene and hygiene and borne disease
sanitation* sanitation including resulting from
food-handlers in improper handling of
school** food and drink
product***
***Godfrey EB,Osher
**Godfrey EB, OsherD,D,Williams
WilliamsL, L,Wolf
WolfS,
S,Berg
BergJ,
J,Torrente
TorrenteC,
C,Spier
SpierE,
E,Aber
AberJL
JL2012 Childand
2012Child and
Youth
Youth Services
*MinistryServices Review
Review
of Health 34
34 33 546-557
of Republic 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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