THE ROLE OF FOOD HANDLER HYGIENE AND SANITATION IN PREVENTING ESCHERICHIA COLI CONTAMINATION IN FOOD: LITERATURE REVIEW

Abstrak

Escherichia coli contamination in food remains a public health problem closely related to the hygiene and sanitation of food handlers. Food handlers play a crucial role in food processing, serving, and storage, and poor hygiene practices can increase the risk of cross-contamination and foodborne illness. This study aims to examine the role of food handlers' hygiene and sanitation in preventing Escherichia coli contamination based on research published in 2021–2026. The method used was a literature review with the PRISMA approach through a search of articles in the Scopus, PubMed, and ScienceDirect databases using keywords related to food handlers, hygiene and sanitation, and Escherichia coli. Based on the selection process, 10 articles met the inclusion criteria. The study results indicate that low knowledge, attitudes, and hygiene practices of food handlers are associated with an increased risk of E. coli contamination in food. The main factors influencing contamination include improper handwashing habits, inconsistent use of personal protective equipment, and inadequate sanitation of equipment and the work environment. Health education, sanitation hygiene training, routine monitoring, and the implementation of food safety procedures have been shown to help reduce the risk of Escherichia coli contamination in food.