Mallongi, Anwar

Rantetampang, A.L

Hasanuddin University Repository

ISSN (Onl ine) :2278 -  0181
International Joumal of Engineering Research & Technology (IJERT)
Vor 2 rssue, l:tJ;J,::i:I
Microbial Risks Assessment of Bakso and Restaurant Food
Consumption due to the Escherichia Coli Contaminated Water Sources
in Abepura City, Papua Indonesia 2013
A.L. Rantetampang I and Anwar Mallongi 2
' Faculty of Public Health and postgraduate Program of Public Health, Cenderawasih
University, Papua Province, lndonesia.
2 Department of Environmental Health, Faculty of Public Health, Hasanuddin University,
Makassat, South Sulawesi Province, Indonesia.II
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ABSTRACT
Microorganisms in drinking water
soulces may colonize in gastrointestinal
(GI) tracts and this phenomenon may
pose a potential health risk especially to
immune compromised population. The
survival characteristics of both generic.,. .,,,
E. Coti and Escherichia coli OI57:H7 'n",:,.\-""
varied drinking water sources 
,,d".(-, ,,,'u
investigated to assess the potential for
human exposure. This study aimed to
dssess microbial risks posed by human
exposure due to the generic Escherichia
coli (MPN/100 ml or cfu 100 g) (n:20)
and Escherichia coli OI57 (n:20)
contaminated water drinking
consumption from various sources in
Abepura Regency, Papua Province.
Somples 
-from Bal{so sellers and
restaurants source were analyzed for
those two kinds Escherichia coli
contamination. Risk analysis rs a
necessary component to assist in
selecting priority hazards and
identifuing hazardous scenarios.
Research revealed levels of generic E.
coli in water (from Bakso Seller ranged
from 1.5 to 35 + 6 cfu/100 mL, whereas
in the restaurant were ranged from 0 to
12 + 2 cfu/ml. The lttHo permissible
limit is 0 cfu/100 mL per water sample in
ideal conditions. The highest generic E
coli count recorded was 35 log cfu/ml
and 12 cfu/ml in Bakso and restaurant,
respectively. E coli Ol57:H7 were
found in the same point stations
(from Bakso seller mean: 1.0 cfu/g and
.,restaurant 0.0 cfu/fl. Samples that
':''exceeded disease risks set by the WHO
were collected before the
implementation of strict regulation from
local health centre that regularly test the
restaurant food and streel sellers then
set fine and punishment to those sellers
who break the regulation. Disease risk
from consumption of Bal<so and food
from restaurant in Abepura was found to
be within acceptable levels. No
relationship was found between E. coli
concentrations in Bakso' water and
wqter used in restaurants. Conclusion:
Quantitative results revealed the
presence of pathogenic organisms and
water quality risk due to the unsanitary
water sources and environmental
sanitation. Continued water quality
monitoring, the application of household
based disinfectants, and healthy
domestic hygiene practices are highly
recommended.
Keywords: Drinking water, generic E
coli, Escherichia coli O157, Microbial
risky.
IJERTV2IS I OO I24 www.Uert.org
analysis of various scenario are required
to have more specific performance of
assessment and the potential infections
due the microbial contamination.
ACKNOWLEDGMENTS
The author would like to thank to the
Abepura municipality and extend their
appreciation for Bakso sellers and the
owner of restaurants in Abepura for their
permission of doing the study,
particularly in sampling process. Then,
authors highly appreciate the laboratory
staffs for their technical assistance in
analyzing al I samples in accordance.
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Microbial Risks Assessment of Bakso and Restaurant Food Consumption due to the Escherichia Coli Contaminated Water Sources in Abepura City, Papua Indonesia 2013

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Microbial Risks Assessment of Bakso and Restaurant Food Consumption due to the Escherichia Coli Contaminated Water Sources in Abepura City, Papua Indonesia 2013

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