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Food is a basic human need that is needed at all times and requires good and correct management so that it does not become a medium of disease transmission. Cakung district is the area with the highest incidence of diarrhea in the age group of 5-9 years in East Jakarta in January-June 2016 with 373 cases. Based on preliminary studies it is known that 87% of snack food in Cakung District elementary school is positively contaminated with E.colibacteria. This study aims to find out the contamination of Escherichia coli bacteria in School Children's Food (PJAS) in Cakung District elementary school in 2016. The research design used is cross sectional. The sample of this study amounted to 60 food handlers taken by cluster sampling. Data analysis is conducted univariate and bivariate using the chi squaretest. The results of this study showed that as many as 45% of PJAS positively contaminated with E.colibacteria. Contamination of E.coli bacteria in food is related to the practice of using food serving aids (p = 0.044), where we store cooked food (p = 0.007) and the way of serving (p = 0.02). However, E.coli bacterial contamination is not associated with the practice of washing hands with soap (p = 1.00), washing equipment (p = 0.783), types of selling facilities (p = 0.775), and the existence of sanitation facilities (1.00). The school is advised to collect traders who sell around the school and conduct coaching and empowerment by providing stimulants in the form of completeness of selling facilities, such as the provision of sanitation facilities and trash cans. In addition, hawker food traders are advised to maintain personal hygiene and the environment around the food processing site to avoid the occurrence of bacterial contamination and other disease agents that can enter the food.

Background: Unsafe food hygiene poses threats for becoming disease transmission. The most common of foodborne pathogenic bacteria is Escherichia coli. The purpose of this study was to examine the association between food hygiene and the contamination of escherichia coli bacteria on school snack. Subejcts and Method: A cross-sectional study was conducted in Cakung, East Jakarta from December 2016 to January 2017. A sample of 60 food handlers from a total of 147 foods handlers’ population was selected by cluster sampling. The dependent variable was E. coli bateria. The independent variables were proper hand washing, food serving aids, proper equipment washing, types of selling facilities, sanitation facilities, the placement of cooked food, and food preparation. The data were collected by laboratory test result and questionnaire. The data were analyzed by multiple logistic regressions. Results: As many as 45% of the positive snacks were contaminated with E. coli bacteria. E. coli bacterial contamination on food was related to the practice of using food serving aids (OR= 5.00; 95% CI= 1.19 to 20.92; p= 0.044), a place to store cooked food (OR= 6.11; 95% CI = 1.73 to 21.59; p = 0.007) and method of presentation (OR = 7.14; 95% CI = 1.43 to 35.57; p = 0.002). Conclusion: The incidence of Escherichia coli contamination on food is related to the practice of using food serving aids, the placement of cooked food and food serving. Keywords: Escherichia coli, school snack Corresponden: Hanifatun Nisa Ath Thoriqoh. Public Health Postgraduate Study Program, Faculty of Public Health, University of Indonesia, Depok, West Java. Email: hanifatunnisa10@gmail.com. Mobile: 081808157745. DOI: https://doi.org/10.26911/the7thicph.02.13