Clean water supply vulnerability model for improving the quality of public health (environmental health perspective): A case in Spermonde islands, Makassar Indonesia

OBJECTIVE

This study aims to generate a clean water vulnerability model based on exogenous variables: accessibility, socio-economic, and population behavior to endogenous variables: occupancy density and water vulnerability to support the quality of public health in Spermonde island.

METHODS

This research was conducted in three islands (Spermonde), namely Lae-Lae, Barang Caddi, and Lumu-Lumu. The research design is observational analytic with a cross-sectional approach. The 212 respondents were obtained using a simple random sampling method. A questionnaire was employed to interview respondents related to the level of environmental vulnerability. Data were analyzed using structural equation modeling (SEM).

RESULTS

The study found some variables are not statistically significant associated with water vulnerability such as accessibility to occupancy density (P=0.095), socio-economic to occupancy density (P=0.991), accessibility to water vulnerability (P=0.383), socio-economic against water vulnerability (P=0.417), occupancy density for water vulnerability (P<0.01). In contrast, behavior to occupancy density (P=0.002), behavior towards water vulnerability (P=below 0.01) have a significant association.

CONCLUSION

Community behavior and occupancy density are the main factors associated with the vulnerability of clean water on the small spermonde islands. Adaptation behavior with water vulnerability such as water storage and saving needs to be improved.

Personal hygiene and bowls sanitation of meatball cart traders

OBJECTIVE

The purpose of this study is to describe the personal hygiene and sanitation of food cutlery (bowl) on meatball cart traders at Makassar City.

METHODS

This research using descriptive observational with non-probability sampling techniques and accidental sampling method.

RESULTS

80% respondents had good personal hygiene. Almost all respondents qualify the requirement of hand and finger hygiene, as well as hair hygiene. For clothes hygiene indicators, most qualify the requirements. As for the indicators of handwashing practices and the use of gloves, all respondents did not qualify the requirements. While the results of research related to food cutlery sanitation showed that knowledge that 86.7% were high, but many still did not know washing water requirements and bowl conditions when in storage.

CONCLUSION

Most handlers attitude was categorized as adequate. It is suggested that the meatball cart traders always pay attention to hand hygiene and sanitation of cutlery to avoid bacterial contamination.

Bacteria contamination analysis on the hands and bowls of meatball cart vendors: an observational descriptive study

OBJECTIVE

To describe the presence of bacteria at the seller's hand of meatball vendors and cart meatball bowls.

METHOD

This is a descriptive study with an observational approach. Thirty mobile meatball vendors were recruited as participants. Therefore, the bacterias from bowls and hands were taken by swab sampling. The number of bacterias were obtained using total plate count method by means of nutrient agar. Bacteria types were identified using Gram staining method and bacteria assay.

RESULTS

The hands and bowls swab samples were positive for Gram-positive and Gram-negative bacteria in all cases. These microorganisms include Acinetobacter calcoaceticus, Klebsiella sp., Alcaligenes faecalis, Enterobacter aglomereus, Pseudomonas aeruginosa, Enterobacter aerogenes, Enterobacter cloacae, and Staphylococcus saprophyticus, Serratia rubidaea, Yersinia enterocolitica, E. aerogenes, and Staphylococcus epidermidis.

CONCLUSIONS

Some types of bacterias were present in cart meatball bowls and the sellers' hands. This phenomenon is affiliated with the emergence of food-borne diseases for the consumers.