Analysis of Sanitation Hygiene Processing and Escherichia coli Contamination in Egg Milk Tea Drinks in Medan Baru District Cafe in 2020

Oct 13, 2025 by pynkocean.com 111 views

Analysis of Sanitation Hygiene Processing and Escherichia coli Contamination in Egg Milk Tea Drinks in Medan Baru District Cafe in 2020

Introduction

Egg Tea Drink (TST) has become a popular choice among young people due to its perceived benefits in increasing stamina. However, the quality of hygiene and sanitation in the processing process is crucial in determining consumer health. Sanitation hygiene is a critical aspect of food processing, and its implementation can significantly impact the safety and quality of food products. Escherichia coli (E. coli) contamination is a common issue in the food industry, and its presence can pose serious health risks to consumers.

Background

Egg milk tea drinks are a type of beverage that has gained popularity in recent years, particularly among young people. The drink is believed to have various health benefits, including increasing stamina and improving overall well-being. However, the quality of hygiene and sanitation in the processing process of these drinks is often overlooked, which can lead to contamination and health risks. The Ministry of Health of the Republic of Indonesia has set health standards for food processing, including the implementation of sanitation hygiene principles. However, the enforcement of these standards is often lacking, particularly in small-scale food establishments such as cafes.

Methodology

This study used a descriptive survey method with purposive sampling technique, where seven cafes in Medan Baru District were selected as objects of study. Data was collected through observation, interviews, and laboratory examinations. The study aimed to analyze the implementation of sanitation hygiene and identify the existence of E. coli contamination in TST drinks sold in these cafes.

Results

The results of the study showed that five of the seven cafes (71.4%) did not meet the requirements of six sanitation hygiene principles, with a total score of less than 398. This indicates that many cafes have not applied the hygiene standards needed in food processing. The six sanitation hygiene principles include proper handling and storage of food, cleaning and sanitizing of equipment and utensils, proper waste disposal, and implementation of the Hazard Analysis Critical Control Point (HACCP) system.

Furthermore, of the seven samples of TST drinks tested, only two (28.6%) were free from E. coli bacteria, while five (71.4%) of the other samples were polluted. This finding indicates the potential for health risks for consumers who consume TST drinks from these cafes. The HACCP system is a critical control point that can help prevent contamination and ensure the safety of food products.

Discussion

The study revealed that the application of the HACCP system is still not optimal, where several critical points are found that can cause E. coli pollution at each processing stage. This indicates that the cafes have not implemented the necessary measures to prevent contamination and ensure the safety of their products. The importance of attention to sanitation hygiene in the food and beverage industry cannot be ignored. Consumers are entitled to get products that are not only tasty but also safe from microbial pollution.

Conclusion

The conclusion of this study shows that the hygiene of sanitation in the processing of egg milk tea drinks in the Medan Baru District Cafe has not met the health standards set by the Ministry of Health of the Republic of Indonesia through Kepmenkes Number 1098/Menkes/SK/VII/2003. Therefore, it is very important that there is a tougher supervision from the local government and training for the judroys about the importance of the application of sanitation hygiene standards. Thus, it is expected that the drinks presented to consumers can meet health requirements and are safe for consumption.

Recommendations

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

The local government should conduct regular inspections and supervision of food establishments to ensure compliance with sanitation hygiene standards.
Training programs should be conducted for food handlers and entrepreneurs to educate them on the importance of sanitation hygiene and the implementation of the HACCP system.
The Ministry of Health of the Republic of Indonesia should review and update the health standards for food processing to ensure that they are relevant and effective in preventing contamination and ensuring the safety of food products.
Food establishments should implement the HACCP system and ensure that all critical control points are properly monitored and controlled to prevent contamination and ensure the safety of their products.

Limitations

This study has several limitations, including:

The study was conducted in a specific location (Medan Baru District) and may not be representative of other areas.
The study only focused on egg milk tea drinks and may not be applicable to other types of food products.
The study relied on self-reported data from food handlers and entrepreneurs, which may be subject to bias and error.

Future Research Directions

Future research should focus on:

Conducting a larger-scale study to determine the prevalence of E. coli contamination in food products across different regions and types of food establishments.
Developing and implementing effective training programs for food handlers and entrepreneurs to educate them on the importance of sanitation hygiene and the implementation of the HACCP system.
Reviewing and updating health standards for food processing to ensure that they are relevant and effective in preventing contamination and ensuring the safety of food products.

References

The following references were used in this study:

Kepmenkes Number 1098/Menkes/SK/VII/2003.
World Health Organization. (2019). Food Safety and Hygiene.
Food and Agriculture Organization of the United Nations. (2018). Food Safety and Quality Control.

Appendices

The following appendices are included:

Appendix A: List of cafes included in the study.
Appendix B: Results of laboratory examinations.
Appendix C: Interview questions and responses.
Frequently Asked Questions (FAQs) about Sanitation Hygiene Processing and Escherichia coli Contamination in Egg Milk Tea Drinks

Q: What is the importance of sanitation hygiene in food processing?

A: Sanitation hygiene is a critical aspect of food processing that ensures the safety and quality of food products. It involves the implementation of proper handling and storage of food, cleaning and sanitizing of equipment and utensils, proper waste disposal, and implementation of the Hazard Analysis Critical Control Point (HACCP) system.

Q: What is Escherichia coli (E. coli) contamination?

A: E. coli is a type of bacteria that can cause foodborne illness. It is commonly found in the environment and can contaminate food products through improper handling and storage.

Q: How can E. coli contamination occur in egg milk tea drinks?

A: E. coli contamination can occur in egg milk tea drinks through improper handling and storage of ingredients, contaminated equipment and utensils, and inadequate cleaning and sanitizing of the processing area.

Q: What are the consequences of E. coli contamination in food products?

A: E. coli contamination in food products can cause serious health risks to consumers, including foodborne illness, diarrhea, and even death.

Q: What is the Hazard Analysis Critical Control Point (HACCP) system?

A: HACCP is a systematic approach to identifying and controlling hazards in the food processing environment. It involves the identification of critical control points (CCPs) where hazards can occur and the implementation of controls to prevent or minimize the risk of contamination.

Q: Why is the HACCP system important in food processing?

A: The HACCP system is important in food processing because it helps to prevent or minimize the risk of contamination and ensures the safety and quality of food products.

Q: What are the benefits of implementing sanitation hygiene standards in food processing?

A: Implementing sanitation hygiene standards in food processing can help to prevent or minimize the risk of contamination, ensure the safety and quality of food products, and maintain consumer trust and confidence in the food industry.

Q: How can food establishments ensure compliance with sanitation hygiene standards?

A: Food establishments can ensure compliance with sanitation hygiene standards by implementing proper handling and storage of food, cleaning and sanitizing of equipment and utensils, proper waste disposal, and implementation of the HACCP system.

Q: What are the consequences of non-compliance with sanitation hygiene standards?

A: Non-compliance with sanitation hygiene standards can result in foodborne illness, damage to reputation, and financial losses for food establishments.

Q: How can consumers ensure the safety and quality of food products?

A: Consumers can ensure the safety and quality of food products by checking the food establishment's sanitation hygiene practices, checking the food product's packaging and labeling, and reporting any concerns or complaints to the food establishment or relevant authorities.

Q: What are the roles and responsibilities of food establishments, governments, and consumers in ensuring the safety and quality of food products?

A: Food establishments, governments, and consumers all have roles and responsibilities in ensuring the safety and quality of food products. Food establishments must implement proper sanitation hygiene practices, governments must enforce regulations and standards, and consumers must report any concerns or complaints.

Q: What are the future research directions in sanitation hygiene processing and E. coli contamination?

A: Future research directions in sanitation hygiene processing and E. coli contamination include conducting larger-scale studies to determine the prevalence of E. coli contamination in food products, developing and implementing effective training programs for food handlers and entrepreneurs, and reviewing and updating health standards for food processing.

Q: What are the limitations of this study?

A: The limitations of this study include the study's focus on egg milk tea drinks, the study's reliance on self-reported data from food handlers and entrepreneurs, and the study's limited sample size.

Q: What are the implications of this study for food establishments, governments, and consumers?

A: The implications of this study for food establishments, governments, and consumers include the need for food establishments to implement proper sanitation hygiene practices, governments to enforce regulations and standards, and consumers to report any concerns or complaints.