RELATIONSHIP BETWEEN FOOD CONTACT TIME TO THE EFFECT ON TRANSFER OF MICROBES FROM CERAMIC FLOOR USING THE FIVE-SECOND RULE
Eosin-Methylene Blue (EMB) in order to isolate gram-negative bacteria (Escherichia coli) as the contamination level indicator. Microbes identified with gram staining and observed under a light microscope. The result reported into 5 categories: microbes were founded or not in the petri dishes, deter...
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| Format: | Article |
| Language: | English |
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Universitas Airlangga
2021-06-01
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| Series: | Journal of Community Medicine and Public Health Research |
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| Online Access: | https://e-journal.unair.ac.id/JCMPHR/article/view/26469 |
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| author | Taufan Adityawardhana Agung Dwi Wahyu Widodo Nancy Margaritta Rehatta |
| author_facet | Taufan Adityawardhana Agung Dwi Wahyu Widodo Nancy Margaritta Rehatta |
| author_sort | Taufan Adityawardhana |
| collection | DOAJ |
| description | Eosin-Methylene Blue (EMB) in order to isolate gram-negative bacteria (Escherichia coli) as the contamination level indicator. Microbes identified with gram staining and observed under a light microscope. The result reported into 5 categories: microbes were founded or not in the petri dishes, determine whether lactose fermentation/acid production can be observed, grade the microbes concentration founded in the petri dishes (grade 1-6), classify the level of contamination (low-high), describing colonies shape in EMB agar and identifying the microbes with gram staining. The results was at the student center's canteen 3 of 5 samples under 5 seconds are positive and 5 of 7 samples until 300 seconds are positive. The level of contamination was inconsistent with increasing time. Whereas in the diagnostic center's canteen 12 of 12 samples were all positives, regardless of time. In conclusion, the five-second rule is a significant oversimplification of what actually happens when bacteria transfer from a surface to food. Risk of transfer of contamination is constantly present regardless of time. |
| format | Article |
| id | doaj-art-8d364314cc454eff87c2b0fa575470ef |
| institution | Kabale University |
| issn | 2723-035X |
| language | English |
| publishDate | 2021-06-01 |
| publisher | Universitas Airlangga |
| record_format | Article |
| series | Journal of Community Medicine and Public Health Research |
| spelling | doaj-art-8d364314cc454eff87c2b0fa575470ef2025-08-20T04:01:01ZengUniversitas AirlanggaJournal of Community Medicine and Public Health Research2723-035X2021-06-0121243110.20473/jcmphr.v2i1.2646921649RELATIONSHIP BETWEEN FOOD CONTACT TIME TO THE EFFECT ON TRANSFER OF MICROBES FROM CERAMIC FLOOR USING THE FIVE-SECOND RULETaufan Adityawardhana0Agung Dwi Wahyu Widodo1Nancy Margaritta Rehatta2Medical Education Research and Staff Development Unit, Faculty of Medicine, Universitas Airlangga, SurabayaDepartment of Microbiology, Faculty of Medicines, Universitas Airlangga, SurabayaDepartment of Anaesthesiology and Reanimation, Medical Education Research and Staff Development Unit, Faculty of Medicines, Universitas Airlangga, SurabayaEosin-Methylene Blue (EMB) in order to isolate gram-negative bacteria (Escherichia coli) as the contamination level indicator. Microbes identified with gram staining and observed under a light microscope. The result reported into 5 categories: microbes were founded or not in the petri dishes, determine whether lactose fermentation/acid production can be observed, grade the microbes concentration founded in the petri dishes (grade 1-6), classify the level of contamination (low-high), describing colonies shape in EMB agar and identifying the microbes with gram staining. The results was at the student center's canteen 3 of 5 samples under 5 seconds are positive and 5 of 7 samples until 300 seconds are positive. The level of contamination was inconsistent with increasing time. Whereas in the diagnostic center's canteen 12 of 12 samples were all positives, regardless of time. In conclusion, the five-second rule is a significant oversimplification of what actually happens when bacteria transfer from a surface to food. Risk of transfer of contamination is constantly present regardless of time.https://e-journal.unair.ac.id/JCMPHR/article/view/26469five-second rulemicrobes transferfood contaminationcontact time |
| spellingShingle | Taufan Adityawardhana Agung Dwi Wahyu Widodo Nancy Margaritta Rehatta RELATIONSHIP BETWEEN FOOD CONTACT TIME TO THE EFFECT ON TRANSFER OF MICROBES FROM CERAMIC FLOOR USING THE FIVE-SECOND RULE Journal of Community Medicine and Public Health Research five-second rule microbes transfer food contamination contact time |
| title | RELATIONSHIP BETWEEN FOOD CONTACT TIME TO THE EFFECT ON TRANSFER OF MICROBES FROM CERAMIC FLOOR USING THE FIVE-SECOND RULE |
| title_full | RELATIONSHIP BETWEEN FOOD CONTACT TIME TO THE EFFECT ON TRANSFER OF MICROBES FROM CERAMIC FLOOR USING THE FIVE-SECOND RULE |
| title_fullStr | RELATIONSHIP BETWEEN FOOD CONTACT TIME TO THE EFFECT ON TRANSFER OF MICROBES FROM CERAMIC FLOOR USING THE FIVE-SECOND RULE |
| title_full_unstemmed | RELATIONSHIP BETWEEN FOOD CONTACT TIME TO THE EFFECT ON TRANSFER OF MICROBES FROM CERAMIC FLOOR USING THE FIVE-SECOND RULE |
| title_short | RELATIONSHIP BETWEEN FOOD CONTACT TIME TO THE EFFECT ON TRANSFER OF MICROBES FROM CERAMIC FLOOR USING THE FIVE-SECOND RULE |
| title_sort | relationship between food contact time to the effect on transfer of microbes from ceramic floor using the five second rule |
| topic | five-second rule microbes transfer food contamination contact time |
| url | https://e-journal.unair.ac.id/JCMPHR/article/view/26469 |
| work_keys_str_mv | AT taufanadityawardhana relationshipbetweenfoodcontacttimetotheeffectontransferofmicrobesfromceramicfloorusingthefivesecondrule AT agungdwiwahyuwidodo relationshipbetweenfoodcontacttimetotheeffectontransferofmicrobesfromceramicfloorusingthefivesecondrule AT nancymargarittarehatta relationshipbetweenfoodcontacttimetotheeffectontransferofmicrobesfromceramicfloorusingthefivesecondrule |