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    Kerangka Teori Dan Kerangka Konsep

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    meyke
    This study aimed to identify bacteria present in street foods and the antimicrobial susceptibility of isolated bacteria in Gondar, Ethiopia. Researchers collected food samples from vendors and tested them to determine the bacterial profile and resistance to antibiotics. They also assessed the hygienic practices of food vendors. The study sought to understand how hygienic practices and bacteria in street foods can lead to foodborne illness in order to control disease and prevent transmission.

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    Kerangka Teori Dan Kerangka Konsep

    Uploaded by

    meyke
    97 views2 pages
    This study aimed to identify bacteria present in street foods and the antimicrobial susceptibility of isolated bacteria in Gondar, Ethiopia. Researchers collected food samples from vendors and tested them to determine the bacterial profile and resistance to antibiotics. They also assessed the hygienic practices of food vendors. The study sought to understand how hygienic practices and bacteria in street foods can lead to foodborne illness in order to control disease and prevent transmission.

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    kerangka teori dan kerangka konsep

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    This study aimed to identify bacteria present in street foods and the antimicrobial susceptibility of isolated bacteria in Gondar, Ethiopia. Researchers collected food samples from vendors and tested them to determine the bacterial profile and resistance to antibiotics. They also assessed the hygienic practices of food vendors. The study sought to understand how hygienic practices and bacteria in street foods can lead to foodborne illness in order to control disease and prevent transmission.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    97 views2 pages

    Kerangka Teori Dan Kerangka Konsep

    Uploaded by

    meyke
    This study aimed to identify bacteria present in street foods and the antimicrobial susceptibility of isolated bacteria in Gondar, Ethiopia. Researchers collected food samples from vendors and tested them to determine the bacterial profile and resistance to antibiotics. They also assessed the hygienic practices of food vendors. The study sought to understand how hygienic practices and bacteria in street foods can lead to foodborne illness in order to control disease and prevent transmission.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Bacteriological profile, antimicrobial susceptibility patterns of the

    isolates among street vended foods and hygienic practice of vendors


    in Gondar town, Northwest Ethiopia: a cross sectional study

    Kerangka teori

    Food borne disease

    Contamined food WHO (terjadi global


    burden mengenai food
    borne disease pada tahun
    Low safety street food Unhygienic practice 2017)

    Vendor Raw material Utility Food Food serving


    (penjual) (bahan makanan) (peralatan) Processing (penyajian
    makanan)

    Collect samples of street


    Identification type / profile of bacteria
    foods

     Diagnose the disease


    Resistency test of antimicrobia
     What treatment that suitable for
    the disease
     How to control the disease
     How to prevent disease
    Bacteriological profile, antimicrobial susceptibility patterns of the
    isolates among street vended foods and hygienic practice of vendors
    in Gondar town, Northwest Ethiopia: a cross sectional study

    Kerangka konsep

    Keamanan dan hygienitas


    street foods

     Hygienitas penjual dan pembeli


     Hygienitas bahan pangan
     Hygienitas peralatan memasak dan penyajian
     Hygienitas saat pengolahan bahan pangan
     Hygienitas saat penyajian makanan
     Hygienitas saat penyimpanan makanan (suhu
    penyimpanan, tempat, peralatan makanan)

    Variable independent : Variable dependent :


     Keamanan dan hygienitas
    street foods Adanya bacterial pathogen
     Hygienic practice pada street foods Food
    vendor/penjual borne disease

    Hygienic practice vendor/penjual

     Umur
     Tingkat pendidikan
     Habit / kebiasaan
     Personal hygiene/
    kebersihan diri penjual

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