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"Manifestasi klinis sepsis berupa systemic inflammatory response syndrome/SIRS, terdapatnya infeksi dan disfungsi organ merupakan kriteria yang digunakan dalam diagnosis sepsis saat ini. Pada 2 tahun terakhir berkembang pemikiran untuk menambahkan beberapa parameter disamping kriteria tersebut, dengan diajukannya terminologi PIRO (P: predisposition, I: infection, R: response dan O: organ failure). Manifestasi klinis sepsis di tiap rumah sakit maupun unit perawatan dapat berbeda bergantung dari beratnya sepsis, fokus infeksi, komorbiditas dan disfungsi atau kegagalan organ. Pada penelitian ini akan dievaluasi data demografi, komorbiditas, sumber infeksi, manifestasi SIRS, disfungsi organ dan profil mikrobiologik sepsis di rawat di Unit Penyakit Dalam RSUPN Dr. Cipto Mangunkusumo, Jakarta. Dilakukan penelitian deskriptif korelatif dengan disain potong lintang, pada 42 subyek dengan sepsis, sepsis berat dan renjatan septik. Penelitian dilakukan di Unit Rawat RSPUN Dr. Cipto Mangunkusumo, Jakarta pada tahun 2002. Dilakukan pencatatan data klinis, laboratorium (hematologi, biokimia, analisis gas darah) dan kultur aerob (darah dan spesimen lain). Kriteria sepsis yang digunakan berdasarkan American College of Chest Physician dan Society of Critical Care Medicine tahun 1992. Hasil penelitian menunjukkan terdapatnya distrubusi sepsis yang proporsional menurut usia dan jenis kelamin, komorbiditas didapatkan pada 88% subyek, berupa diabetes melitus dan penyakit kronik lainnya. Sumber infeksi terbanyak berasal dari paru, kulit-jaringan lunak, abdomen dan traktus urinarius; dengan gambaran kuman Gram negatif lebih banyak dari Gram positif. Manifestasi SIRS didapatkan pada lebih dari 70% subyek dengan manifestasi terbanyak berupa takikardia dan takipnu. Manifestasi disfungsi organ terbanyak berupa penurunan kesadaran, asidosis metabolik, disfungsi renal dan penurunan tekanan arteri rata-rata, dan didapatkan korelasi parameter tersebut dengan derajat sepsis. (Med J Indones 2004; 13: 90-5)"

"ABSTRAKStreet food is recognized as very important in the urban food supply. However due to the unsanitary conditions associated with most street food vending sites, the consumption of street foods is viewed as a potential health hazard. A cross sectional study was carried out from January to April, 1996 in order to assess the variability in the microbiological quality of different types of street foods in four urbanization areas (Atmajaya, Jl. Kendal, Thamrin and Pasar Jatinegara) of Jakarta. The possible influence of location and other related factors on the microbiological quality of street foods were also investigated. A total of 101 food samples, comprising of 11 food items (meals, meat, vegetable, staple and side dish) a beverage and ice were taken from the four locations and analyzed for Aerobic Plate Count (APC), Total Coliforms and E.coli using the pour plate and the most probable number techniques respectively. By using Aerobic Plate Counts as an Indicator, it was found that 6% of the overall food items had counts 105. In contrast E.coli was found in a larger number of the food items (25%). The highest bacterial counts were found in Nasi Rames (Rice, Fried Beef, Vegetables and Chili sauce (self made), 50% of the samples contained APC > 105 and 62.5% had E.coli present in them. Ayam and lkan goreng (Fried Chicken and Fried Fish) were comparatively safer food items. None of the samples contained E.coli and APC ranged from 103 to 104. Comparison between food types (high protein, low protein and meal} in the degree of bacterial contamination, showed significant differences between the meal and the high protein groups in the levels of Total Coliforms and E.coli Contamination (p<0.05). The meal group had higher bacterial counts. Further, foods that were composed of a larger number of ingredients had significantly higher counts of Coliforms than those with a single major ingredient. Statistical significant differences were found between the four urbanization areas in terms of APC counts (p<0.01) and Total Coliforms (p<0.05). These differences were attributable to the availability of basic facilities and sanitary conditions. The results indicate that handling practices, environmental sanitation and potable water supply are important factors influencing the microbiological quality of street foods."

"ABSTRAKRuang Lingkup dan Cara PenelitianPembawa mikroba patogen merupakan suatu keadaan yang sangat berpengaruh dan beresiko tinggi bagi seorang tenaga penjamah makanan / Food handler, dimana pada keadaan itu tenaga kerja tersebut berada dalam fungsi tubuh sehat tetapi mengandung bibit penyakit dan dapat menularkannya atau mengakibatkan orang lain sakit.Penelitian tentang upaya penurunan prevalensi pembawa mikroba patogen pada tenaga kerja di bagian Food and beverage suatu hotel belum banyak dilakukan di luar negeri, terutama di Indonesia.Penelitian ini bertujuan untuk mengetahui prevalensi dan faktor - faktor yang dapat menyebabkan terjadinya pembawa mikroba patogen tersebut pada pekerja di bagian F & B hotel X Jakarta. Prevalensi tersebut diketahui berdasarkan pemeriksaan usap dubur.Disain penelitian adalah riset operasional terhadap 123 subyek penelitian. Pengumpulan data dasar dilakukan dengan menggunakan kuesioner / wawancara, pemeriksaan usap dubur pertama, pengambilan contoh makanan, contoh usap alat, contoh air bersih dan contoh air kolam renang. Intervensi yang dilakukan berupa penyuluhan, terapi antibiotika untuk 42 orang pekerja yang + (positif) mikroba pada pemeriksaan usap dubur pertama.Evaluasi dengan melihat perubahan sikap dan perilaku pekerja serta penurunan prevalensi pembawa mikroba patogen pada pemeriksaan usap dubur kedua.Hasil dan KesimpulanDari 123 subyek penelitian pada pemeriksaan usap dubur pertama didapatkan 42 orang (34.14%) positif mengandung mikroba atau menjadi pembawa mikroba patogen. Setelah dilakukan intervensi dengan pemberian terapi antibiotika yang sesuai, didapatkan penurunan prevalensi pembawa mikroba patogen menjadi 23 orang (18,69%).Faktor yang dapat menyebabkan seseorang tenaga kerja menjadi pembawa mikroba patogen adalah riwayat penyakit yang pernah diderita selama satu tahun terakhir sebelum pemeriksaan, sedangkan faktor lain tidak menunjukkan hubungan yang bermakna.Dari pemeriksaan sampel lingkungan tidak menunjukkan adanya kontaminasi dengan mikroba patogen.

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ABSTRACT

Operational Research Decreasing the Prevalence of Microbe Pathogen Carrier among Employees of Food and Beverage Department Hotel X, Jakarta 1997Scope and Methodology

Microbe pathogen carriers are potential hazards in food handlers, since they were functionally healthy, but sometime were reservoir agents for healthy people.

The design of study is an operational research with the objective to improve the health of workers in the sub department F & B in hotel X. The specific objectives of this study were to identify the prevalence of microbe carriers, to decrease the prevalence and to identify relationship between prevalence of several risk factors.

Until now there were no study reported had been carried out on this issue among employees of food and beverage department of hotels in Indonesia.

Results and Conclusions

Out of 123 subjects, 42 persons (34,14%) were tested positively in the first rectal swab examination as microbe pathogen carriers. Post intervention by giving appropriate antibiotic therapy, there was a decrease in the prevalence to 23 persons (18,69%).

The major factor that might significantly influenced the condition of microbe pathogen carriers was nourishment besides personal hygiene, sex, age, marital status, education, and working period.

Samples were takes also for environmental factors, such as tableware swabs, food samples, water samples, pool water samples showed no contamination with microbe pathogen."

"ABSTRACTA study on microbiological quality of street foods in comparison with home-prepared and hotel-restaurant foods was carried out at Hai Ba Trung and Hoan Klein districts in Hanoi, Vietnam from December 1994 to March 1995. Ninety samples of the most common meals were collected, and 35 food handlers were interviewed. The microbiological analyses were carried out according to methods of enumeration of mesophilic aerobic bacteria and enumeration of coliform bacteria at the Microbiological Laboratory of the National Institute of Nutrition (NINVietnam). Greatest numbers of microbial counts were found in the samples obtained from street source. In Bun cha and Bun nem obtained from street vendors, E.coli was present in 60% of the samples, aerobic plate counts (APCs) were up to 107 and coliform counts ranged from 10 to 10$ per gram of food. On the other hand, "mixed rice" dishes which are served hot had a low bacterial contamination. Microbiological quality of hotel-restaurant foods was superior to the street foods. Comparison between street foods and home-prepared foods demonstrated significant differences in APCs of "mixed rice" dish (which consists of cooked rice, fried egg and vegetable soup with P = 0.020) and Bun cha (P = 0.046). Further analyses on the comparison between "mixed rice" dishes from the same source did not show significant differences in microbial counts. Likewise, there were no significant differences between home prepared and hotel foods. However, there was a tendency that hotel-restaurant dishes had lower microbial counts.This study has suggested that the importance of using potable water and proper food handling practices were viewed as essential. Given that street foods are consumed by the main-stream working people in Hanoi, there are urgent needs to improve the microbiological quality of street foods. Actions should be taken to introduce the knowledge on food hygiene priority to street vendors and their customers. More research is necessary to identify the causes of the problem using HACCP (Hazards Analysis and Critical Control Points). "

"Laboratorium biologi memiliki risiko tinggi terjadinya penyakit akibat kerja yang dapat menyebabkan kerugian, sehingga perlu dilakukan penerapan program biosafety laboratorium. Penelitian ini bertujuan untuk mengetahui penerapan biosafety di Laboratorium Karantina Hewan BBUSKP. Penelitian ini merupakan penelitian kualitatif dengan disain penelitian deskriptif analitik.Hasil dari penelitian ini adalah belum dilakukannya penilaian risiko mikrobiologi, praktek dan teknik kerja telah diterapkan, peralatan keselamatan belum sesuai dengan standar dan fasilitas-fasilitas laboratorium telah menunjang penerapan biosafety di Laboratorium Karantina Hewan BBUSKP. Kesimpulan dari penelitian ini adalah biosafety telah diterapkan namun belum sesuai dengan standar.

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Biology laboratory has a high risk of occupational diseases that can cause harm, it’s necessary to implement of laboratory biosafety program. This study aims to determine the implementation of biosafety at Laboratory Animal Quarantine BBUSKP. This study is a qualitative research design with a descriptive analytic study.

The results of this study are not yet done microbiological risk assessment, practices and techniques of work has been carried out properly, the safety equipment is available, but not in accordance with standard and have laboratory facilities to support the implementation of biosafety in Laboratory Animal Quarantine BBUSKP. The conclusion of this study is biosafety has been applied but still not up to standard."