By: Rahayu WP, Hartini PB
Department of Food Science and Technology, Bogor Agricultural University
A public cafeteria is one of the place in public area where people eat their breakfast and lunch. Most of the food sold in the cafeteria is street food prepared by individual seller. Street food may present a health risk to consumers when it is not appropriately protected from chemical, physical and microbiological contamination and hygienically handled. The microbial quality of food from a public cafeteria located in Bogor was investigated by examining total microbes, total molds and yeasts, total E. coli, total Staphylococcus, and enteropathogenic bacteria such as Salmonella/Shigella/Yersinia, V. cholerae, and V. parahaemolyticus. Of the 7 types of food evaluated, gado-gado (mix vegetables) had the highest number of E. coli as well as total microbes. On the contras, bakso (meat ball soup) had the lowest total microbes and did not contain E. coli. The high number of E.coli and S.aureus in several food samples showed that the vendors did not pay enough attention to good sanitation practices during food processing. Based on the microbiological standard of unpacked food, soto ayam (curry chicken soup) was the best food for consumption in public cafeteria.
Keywords: street food, microbial quality
Presented at Seminar Asian Food Conference, Jakarta-Indonesia, August 9-12th 2005. Proceeding ISBN 979-3673-46-X