Abstract: The presence of pathogenic bacteria in foods potentially causes health problems to consumers, such\ud
as infectious diseases and food poisoning. This research was aimed to determine the level of contamination\ud
of Escherichia coli (E. coli) in cow milk dangke and its relationship with workers and equipment of processing\ud
(molds and packaging materials); in addition, the presence of Salmonella spp. was also detected. Dangke\ud
samples, swabs of the workers??? right and left hands, swabs of molds and packaging materials were collected\ud
from the 30 cow dairy processing businesses of dangke randomly selected in Enrekang regency. The standard\ud
laboratory method was used to detect the presence of E.coli and Salmonella spp. Contamination levels of\ud
E. coli were 73% (22/30), 40% (12/30), 63% (19/30) and 40% (12/30) in dangke, workers??? hands, molds and\ud
packaging materials respectively. The presence of Salmonella spp. was found in 7% (2/30) of dangke and 3%\ud
(1/30) of molds. The workers and equipment of dangke processing might become risk factors for dangke to be\ud
contaminated by E. coli. Dangke cheese produced by the farmers potentially causes health problems for\ud
consumers if it was eaten raw. Efforts on extension, coaching and supervision on hygiene sanitation practices\ud
must be provided to workers dangke consistently and continuously.\ud
Key words: Food Safety Pathogenic Bacteria Workers??? Hands Coconut Shells Banana Lea
