32 Thus by far it can be seen that there are many ways to present to all how, where,
who, and why the microorganisms occur.
2.4 Ready-to-eat foods and outlets
Microbiological hazards continue to be one of the biggest threats to food safety. Ready-to-eat foods can be a major health risk for causing food diseases, especially in
developing countries since the hygienic aspects of processing and vending operations are major source of concern for food control. Examples are running water, personal
hygiene and protection from flies El-Shenawy and El-Shenawy 2001. Ready-to-eat is defined as the status of the food being ready for immediate consumption at the point of
sale. It could be raw or cooked, hot or chilled, and can be consumed without further heat-treatment including re-heating Food and Environmental Hygiene Department
2002. Some RTE foods include cooked chicken, beef, fish, goat, milk, fruits, fruit
juices, and soft drinks and vegetables. All the foods sold on the street commonly known as street foods also belong to RTE foods. Street foods are usually sold on road sides in
make-shift stalls, or on push-carts. RTE food outlets comprise of factories that produce foods intended to be consumed upon purchase like snacks, soft drinks, and candies;
restaurants in hotels to small kiosks and stalls and semi-completed buildings that serve cooked food ready to eat upon purchase.
33
3. METHODOLOGY
3.1 Time and place of study
The research study was conducted in Darmaga, Bogor. Samples were collected from three ready-to-eat RTE food outlets. The research was carried out from January
to March 2009 in the SEAFAST South East-Asia Food and Agriculture Studies laboratory, Bogor Agricultural University.
3.2 Types of samples
The samples analyzed were utensils washing water, tea towels, food preparation tables, and hand of food handlers . All samples were collected randomly.
3.3 Sampling plan
Sampling was repeated three times for all four samples from the three ready-to- eat food outlets. This gave a total of 36 samples being analyzed.
That is, 3 repeats x 4 types of samples x 3 food outlets = 36 samples. Statistical analysis to see if there were significant differences amongst the three RTE food outlets;
Completely Randomized Design was used.
3.4 Criteria for selecting the ready-to-eat food outlets
Two criteria were used to select the food outlets. The first criterion was based on size of the outlet in terms of how many people it would be able to cater for when full.
Three different sizes were selected: the smallest having a capacity to hold about 6 to 8 people; medium size about 12 to 14 people; and largest size having to more than 20
people. The layout of each RTE food outlets are given in Figure 1 of Appendix. The second criterion was based on the type of foods sold in each outlet. Outlet I
and outlet II sold many different types of RTE foods including chicken, beef, fish, sausage, egg egg products, vegetables, meat ball noodles mie bakso all served
with rice, however the difference was the sales of breadbuns and cakes and other pastries, and the drink varieties and frozen goods by outlet I. Outlet II sold the same
variety of cooked foods but it sold sweetened or unsweetened tea prepared upon order as well as boiled water provided I jugs on the tables. Unlike outlets I and II, outlet III sold
only one type of product called Soto which could be served in two forms soto ayam
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