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School snacks are one of the food sources commonly consumed by elementary school children; however, they are at risk of microbiological contamination if not properly managed. One of the pathogenic bacteria that can contaminate food is Salmonella, which can cause diarrheal disease. This study aimed to analyze hygiene and sanitation factors of food handlers on Salmonella bacterial contamination in pentol snacks at elementary schools in Palang District, Tuban Regency. This study used an observational analytic design with a cross-sectional approach. The sample consisted of 20 pentol vendors and 20 pentol snack samples. Data were collected through observation using a hygiene and sanitation checklist and laboratory examination to detect the presence of Salmonella bacteria. Data analysis was initially planned using the Chi-square test; however, due to homogeneous results, the analysis was conducted descriptively. The results showed that most vendors had good hygiene and sanitation (85%) and sufficient (15%). Laboratory examination results showed that all pentol snack samples (100%) were negative for Salmonella bacteria. In conclusion, pentol snacks at elementary schools in Palang District were microbiologically safe from Salmonella contamination.

Iced tea is a popular beverage due to its accessibility and affordability. However, poor hygiene and sanitation practices can lead to contamination by pathogenic microorganisms such as Escherichia coli, which can potentially cause foodborne diseases. Sanitation practices, including cleanliness of vendors, equipment, and processing facilities, play a crucial role in ensuring the safety of beverages consumed by the public. The research method used was a quantitative study with an observational analytical design using a cross-sectional approach. Total sampling was used, with 21 iced tea vendors as the sample. The independent variable in this study was sanitation hygiene, while the dependent variable was Escherichia coli bacterial contamination in iced tea. The results of the study conducted on 21 respondents showed that iced tea drink sellers with qualified sanitation hygiene practices with a total of 10 respondents, 8 samples of iced tea drinks were negative for Escherichia Coli and 2 samples of iced tea drinks were positive for Escherichia Coli. While iced tea drink sellers who did not meet the requirements for sanitation hygiene practices were 11 respondents, with 11 samples of iced tea drinks positive for Escherichia Coli bacteria. After being analyzed using the IBM SPSS Statistics 24 Application, a p-value of 0.000 (<0.05) was obtained, so H1 was accepted, it was concluded that there was a relationship between sanitation hygiene and Escherichia Coli bacterial contamination of iced tea drinks. Based on the description above it can be concluded that the low sanitation hygiene practices carried out by iced tea drink sellers can increase the risk of Escherichia Coli bacteria contamination in drinks and will affect the quality and safety of drinks that will be consumed by the public.

Entamoeba histolytica is an intestinal protozoan that can cause diarrhea through fecal–oral transmission due to the consumption of food or water contaminated with parasitic cysts. Based on data from the Badan Pusat Statistik in 2017–2019, Simpang Keramat District, particularly Paya Leupah Village, still had limited access to clean water and low ownership of permanent sanitary latrines, which may increase the risk of environmental contamination. This study aimed to analyze the characteristics of dug wells and the risk factors associated with Entamoeba histolytica contamination in community well water. An observational analytic study with a cross-sectional design was conducted on 50 dug wells selected using purposive sampling. Data were obtained through field observations and laboratory examinations of well water samples. The results showed that most wells had distances to septic tanks that did not meet health standards (58%) and inadequate well floor conditions (82%), while the majority of wells had depths that fulfilled the recommended standard (76%). All well water samples tested negative for Entamoeba histolytica cysts; therefore, the association between risk factors and contamination could not be determined.

Soil-transmitted helminth (STH) infections remain a public health problem among children in tropical regions with high environmental exposure. One potential but underexplored transmission route is toenails, which may serve as a mechanical medium for helminth egg contamination. This study aimed to analyze the association between personal hygiene and STH contamination on children’s toenails in Polimak 1, Jayapura City. An observational analytic study with a cross-sectional design was conducted among school-aged children selected based on inclusion criteria. Personal hygiene data were collected using a structured questionnaire, including handwashing practices, footwear use, and nail care habits. STH contamination on toenails was examined microscopically, and statistical tests were applied to assess associations. The results showed that STH contamination on toenails was still present in a considerable proportion of children, with Ascaris lumbricoides eggs being the most frequently detected. Statistical analysis revealed a significant association between personal hygiene and STH contamination on toenails (p < 0.05), including handwashing habits, footwear use, and nail care practices. This study concludes that personal hygiene plays a crucial role in STH contamination on children’s toenails, and toenails can be used as an indicator of environmental exposure. These findings highlight the importance of consistent personal hygiene practices in preventing helminth infections among children.

This study aims to evaluate the level of heavy metal pollution and the potential ecological and human health risks in the waters of Selangan, Bontang City. The research focuses on analyzing the concentrations of iron (Fe) and mercury (Hg) in sediment, considering that both elements are toxic, persistent, and capable of bioaccumulating within the food chain. The study was conducted over six months, from January to June 2023, at four sampling stations representing the environmental conditions of Selangan waters. The methodology included sediment sampling, sample preparation through drying and grinding, and laboratory analysis using Inductively Coupled Plasma–Optical Emission Spectrometry (ICP-OES) to determine Fe concentrations. The results were then compared with quality standards established by the Washington Annotated Code 173-204-320 and Indonesia’s National Agency of Drug and Food Control (BPOM) Regulation No. 5 of 2018. The findings indicate the presence of heavy metal contamination across all sampling stations. Fe concentrations ranged from 2.35 mg to 6.308 mg, significantly exceeding the permissible limit of 0.3 mg/L. Meanwhile, Hg concentrations ranged from 0.015 mg to 0.028 mg, also surpassing the standard threshold of 0.001 mg/L. These results clearly demonstrate heavy metal pollution in the Selangan waters, posing potential threats to marine ecosystem health and coastal communities. Regular monitoring and mitigation measures are urgently recommended to prevent further environmental degradation.

Pseudomonas aeruginosa is a Gram-negative bacterium commonly found in the environment and serves as an important indicator of microbiological contamination in cosmetic products. Its ability to survive in low nutrient conditions and its resistance to various preservatives make it a microorganism frequently found in water-based products. Contamination can occur during production, storage, and use, and has the potential to cause irritation or infection, especially in individuals with low immunity. This literature review was compiled based on data searches on PubMed, Elsevier, Google Scholar, and Scopus with inclusion criteria of original studies from 2015 to 2025 that reported the detection of P. aeruginosa in cosmetic products. The results of the review show that P. aeruginosa is not only found in new products but also in used products, mainly due to unhygienic usage practices. Although some products are declared free from contamination, monitoring of the production process and consumer education on how to use and store cosmetics are still necessary. Thus, the detection and control of P. aeruginosa are important aspects in ensuring the safety of cosmetic products on the market.

Dried eel (kepanjang) is a traditional food product made through the drying process to extend shelf life and facilitate distribution. While drying can slow down product deterioration, it still carries the risk of microbial contamination, especially when stored at room temperature without additional preservation. This study aims to provide information regarding the microbiological safety of dried eel products during storage and to determine the effects of storage duration and environmental temperature on microbial growth in dried eel. The method used in this study involved direct observation of microbial colony growth through serial dilution and inoculation on Nutrient Agar (NA) media, which was then incubated at room temperature. The microbial colonies growing on the dried eel samples were observed and counted to assess the impact of storage duration and temperature on microbial contamination. The results showed that the longer the storage time and the higher the environmental temperature, the greater the number of microbial colonies that grew. This indicates that storage conditions, both in terms of duration and temperature, have a significant impact on the level of microbial contamination in dried eel. This research reveals the importance of strict monitoring of temperature and storage duration for dried eel products. The increase in microbial colonies as storage time and temperature rise indicates that the product becomes more susceptible to contamination and spoilage. Therefore, to maintain product quality and safety, proper storage systems need to be implemented, such as using additional preservatives or storing the product at low temperatures. By adopting these measures, the risk of microbial contamination can be minimized, which will extend the shelf life and maintain the quality of the dried eel product. This study provides valuable insights into the microbiological aspects of traditional food products, specifically dried eel, which can be applied to ensure their safety during storage.

Traditional salted fish is a widely consumed food product in Indonesia due to its high shelf life and distinctive flavor. However, the production process, which is generally carried out conventionally and openly, has the potential to cause contamination by pathogenic microbes, which can endanger consumer health. This study aims to identify and analyze the presence of pathogenic microorganisms in traditional salted fish products through a microbiological approach. Salted fish samples were taken from various traditional markets and analyzed using microbial culture methods, biochemical identification, and molecular confirmation for pathogenic bacteria such as Salmonella spp., Vibrio spp., Escherichia coli, and Staphylococcus aureus. The results showed that most contained pathogenic bacteria exceeding the threshold set by SNI and BPOM, indicating weak sanitation and hygiene control in the processing process. These findings emphasize the importance of implementing hygiene standards and quality control in the home industry of salted fish processing. Furthermore, environmental factors such as sea air quality, drying methods, the use of unclean containers, and minimal knowledge of business actors regarding hygiene practices are the main causes of contamination. In some locations, salted fish is dried directly on the ground or on unsterilized surfaces, increasing the risk of exposure to dust, insects, and microorganisms. The study also found that labeling and date information were not available on most products, making it difficult for consumers to assess their safety. As a preventative measure, educating producers and providing training on Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) is crucial. Collaboration between the Health Office, the Food and Drug Monitoring Agency (BPOM), and local governments is also recommended to conduct regular inspections and provide food safety certification facilities for small businesses.

Shrimp petis is a traditional Indonesian fermented product that is susceptible to contamination by pathogenic bacteria such as Staphylococcus aureus, Escherichia coli, and Pseudomonas spp. Preservation is generally carried out with chemical antibiotics, but their use can cause side effects and microbial resistance. This study aims to examine the effectiveness of ginger extract (Zingiber officinale) as a natural antibiotic against bacteria in shrimp petis. Ginger extract is known to contain active compounds such as gingerol and shogaol which have antibacterial activity. Through literature studies and disc diffusion method analysis, it was found that ginger extract was able to produce an inhibition zone of 12–22 mm against test bacteria. These results indicate that ginger extract is effective in inhibiting the growth of pathogenic bacteria and has the potential to be used as a natural preservative. In addition, a combination of biological, chemical, and natural preservation approaches is recommended to maintain the quality and safety of shrimp petis. The use of ginger extract is in line with the trend of healthy and environmentally friendly food.

Penelitian ini bertujuan untuk membandingkan stabilitas paracetamol dalam berbagai bentuk sediaan farmasi: tablet, sirup, dan suppositoria. Stabilitas merupakan parameter penting yang memengaruhi keamanan, efektivitas, dan masa simpan suatu produk obat. Desain penelitian yang digunakan adalah eksperimental deskriptif dengan uji stabilitas dipercepat pada sampel yang disimpan dalam suhu dan kelembapan terkendali selama 3 bulan. Parameter stabilitas fisik dan kimia, seperti karakteristik organoleptik, pH, disolusi, dan kadar zat aktif, dievaluasi secara berkala. Hasil menunjukkan bahwa sediaan tablet mempertahankan stabilitas yang lebih baik dibandingkan dengan sirup dan suppositoria, dengan perubahan minimal pada tampilan fisik dan kadar zat aktif. Sediaan sirup cenderung mengalami degradasi pH dan risiko kontaminasi mikroba, sementara suppositoria menunjukkan deformasi ringan dan migrasi zat aktif. Temuan ini menunjukkan bahwa pemilihan bentuk sediaan berperan penting dalam menjamin stabilitas jangka panjang sediaan paracetamol. Penelitian ini memberikan referensi penting bagi perumusan dan penyimpanan sediaan farmasi.

Cross-contamination occurs due to other previously produced products, other rooms or areas producing different products, and particles from machinery or equipment. Quality risk management can be a preventive measure in reducing the potential for cross-contamination that occurs in the pharmaceutical industry. One part of quality risk management is risk assessment. One of the most common and effective methods is the Failure Mode and Effect Analysis (FMEA) method. This risk assessment is carried out using the stages of risk identification, risk analysis, and risk evaluation using categorization based on the Risk Priority Number (RPN). Based on the risk assessment using the FMEA method regarding cross-contamination in the Packaging area in the "XYZ" pharmaceutical industry, it can be concluded that the results of observations and interviews with operators and Packaging Supervisors identified 19 risks which were categorized as low, medium, high, and very high. Based on the results of the risk assessment obtained, the risk of cross-contamination that needs to be controlled is those with an RPN value of 30 ≤ RPN ≤ 60 (medium); 75 ≤ RPN ≤ 100 (high); RPN ≥ 150 (very high). Therefore, the "XYZ" pharmaceutical industry needs to determine and implement risk control measures. By adequately controlling the potential risk of cross-contamination, it will ensure the safety and quality of the products produced.

Indonesian people still use dug wells as a source of clean water. The dug well itself has bacteriological qualities that are easily contaminated. Coliform bacteria such as Escherichia coli can cause diseases, one of which is diarrhea. Jungsereh Garut Village is an area that uses a lot of water from dug wells for daily needs such as drinking water. The aim of this outreach is to determine the quality of clean water free of coliform bacteria contamination in the Jungsereh Garut community. The target of this counseling is the community of Jungsereh Village RT.02 Kec.Mekarsari Garut, totaling 30 people. This outreach activity is a form of increasing public awareness of the quality of clean water for drinking water that is free of coliform bacteria contamination. The method of implementing this extension activity is in the form of material presentation, discussion and question and answer and filling out a questionnaire regarding the level of understanding whether there are differences before and after the intervention.

Kopi mangrove adalah minuman hasil seduhan buah mangrove kering yang telah disangrai dan dihaluskan menjadi bubuk serta dikombinasikan dengan bubuk kopi robusta. Jenis buah mangrove yang digunakan berasal dari tanaman Rhizophora mucronata Lamk.dan Rhizophora stylosa  Griff. yang tumbuh di areal tambak ikan bandeng di Kelurahan Mangkang Wetan Kota Semarang. Minuman kopi dari biji mangrove ini perlu pengkajian lebih lanjut tentang mutu keamanan pangannya berdasarkan bahan baku. Kontaminasi secara kimia dapat berupa tercemarnya bubuk mangrove dan bubuk kopi robusta dengan beberapa jenis logam berat yang berbahaya bagi kesehatan seperti logam Cu, Pb, Zn dan Hg dan terdapatnya cemaran mikroba. Penelitian ini bertujuan untuk mengetahui kandungan logam berat dan cemaran mikroba pada bubuk buah mangrove dan bubuk kopi robusta. Hasil analisis menunjukkan kadar logam berat Pb, Cd, Cu, As, dan Hg  pada bubuk kopi robusta berturut-turut 0,050 mg/kg; <0,005 mg/kg; 1,349 mg/kg, As <0,040 mg/kg; dan Hg <0,002 mg/kg, sedangkan pada bubuk buah Rhizophora sp sebesar Pb 0,210 mg/kg; Cd <0,005 mg/kg; Cu 3,204 mg/kg; As 0,040 mg/kg; dan Hg <0,002 mg/kg. Total mikroba kapang pada kopi robusta 9 koloni/g dan bubuk buah Rhizophora sp. 6 koloni/g. Secara keseluruhan kandungan logam berat dan total kapang pada kopi robusta dan bubuk buah Rhizophora sp yang digunakan sebagai bahan pembuatan kopi mangrove di bawah ambang batas yang dipersyaratkan SNI kopi bubuk.

Terdapat beberapa jenis bahan makanan yang digunakan di dalam Laboratorium Pengolahan Makanan di Program Studi Pengelolaan Perhotelan Universitas Pelita Harapan, salah satunya adalah jenis bahan kering atau yang dikenal juga sebagai jenis bahan groceries. Standar Operasional Prosedur yang berlaku di Laboratorium Pengolahan Makanan di Program Studi Pengelolaan Perhotelan Universitas Pelita Harapan hingga saat ini masih belum terlaksanakan dengan baik. Hal ini dikarenakan kurangnya kesadaran dan perhatian dari orang- orang yang bertugas di laboratorium pengolahan makanan seperti mahasiswa, laboran dan dosen pengampu mata kuliah yang menggunakan Laboratorium Pengolahan Makanan. Penelitian ini disusun dengan tujuan untuk mengetahui kendala-kendala yang timbul dalam melakukan kegiatan penyimpanan bahan kering dan untuk mengetahui prosedur yang tepat dan sesuai dengan standar dalam melakukan penyimpanan bahan kering di Laboratorium Pengolahan Makanan Program Studi Pengelolaan Perhotelan Universitas Pelita Harapan. Selain itu, penulis juga melakukan pengamatan terhadap penerapan metode FIFO (first in first out) dan food labeling. Berdasarkan hasil penelitian, ditemukan bahwa penyusunan dan penerapan SOP masih kurang maksimal dan penegakkan juga kurang. Metode penyimpanan dianggap sudah sesuai namun terbatasi oleh fasilitas dan SOP yang belum sempurna. Metode FIFO sudah ditekankan namun praktiknya kurang maksimal namun food labelling sudah berhasil diterapkan.

Kontaminasi bakteri patogen dalam produk makanan mahal bagi masyarakat dan industri. Metode tradisional untuk mendeteksi dan mengidentifikasi patogen bawaan makanan seperti Listeria monocytogenes biasanya memakan waktu 3-7 hari. Pada makalah ini, sistem klasifikasi dikembangkan untuk mengidentifikasi pengambilan citra bakteri menggunakan alat optical light scattering dan menghasilkan citra berbentuk grayscale. Algoritma klasifikasi yang diusulkan didasarkan pada Invariant Zernike Moment berbasis Support Vector Machine pada kernel Radial Chebyshev Moments yang dihitung dari dataset citra bakteri apda 4 genus yang digunakan sebagai dataset. Sebanyak 400 citra bakteri dengan 100 citra pada masing-masing jenis genus telah di uji dan menghasilkan akurasi pada proses indetifikasi dengan capaian sebesar 78,33% pada 5-fold Cross Validation.

Produk minuman memiliki permasalahan masa simpan yang rendah akibat adanya kontaminasi mikrobia. Beberapa metode pengawetan dapat dilakukan untuk meningkatkan masa simpan produk minuman. Bahan pengawet alami dapat digunakan sebagai senyawa antimikrobia, salah satunya adalah bakteriosin. Penggunaan bakteriosin dalam industri minuman dapat membantu mengurangi penggunaan pengawet sintetik serta intensitas perlakuan pemanasan. Fokus kajian pustaka ini pada aplikasi bakteriosin untuk mengurangi mikrobia pada produk minuman dan mengevaluasi kualitasnya setelah dilakukan penambahan bakteriosin. Berdasarkan kajian pustaka diketahui bahwa aplikasi beberapa jenis bakteriosin dari berbagai bakteri asam laktat pada produk minuman menunjukkan terjadi penghambatan pertumbuhan mikrobia pada produk dan tidak terdapat perubahan signifikan terhadap kualitas produk minuman tersebut. Bakteriosin berpotensi untuk digunakan sebagai pengawet alami yang dapat memperpanjang masa simpan produk minuman.