ANALYSIS OF SALMONELLA CONTAMINANTS BASED ON ENVIRONMENTAL FACTORS IN RESTAURANTS IN MAKASSAR CITY IN 2025

Abstract

Introduction: Typhoid fever continues to be a significant public health problem in Indonesia, particularly in urban areas where the rapid growth of food service businesses is not always accompanied by adequate sanitation control. The disease, caused by Salmonella typhi, is mainly spread through contaminated food and water consumption. Makassar City, as a major culinary center, faces growing challenges related to restaurant food safety. This study aimed to analyze environmental exposure risks associated with restaurant food and their contribution to typhoid fever risk. Methods: A quantitative descriptive observational study was conducted in 60 restaurants selected purposively based on location, business type, and customer volume. Independent variables included physical environmental conditions, food processing hygiene and sanitation, food handlers’ personal hygiene, environmental contamination risk, and risk control measures, while the dependent variable was Salmonella contamination in ready-to-eat food samples. Data were collected through environmental assessments, observations, hygiene–sanitation evaluations, and microbiological sampling. Descriptive and inferential analyses were performed to identify contamination risks and associated factors. Results and Discussion: Significant associations were identified between Salmonella contamination and physical environmental conditions (p = 0.002; OR = 0.160), food processing hygiene and sanitation (p = 0.009; OR = 0.214), food handlers’ personal hygiene (p = 0.042; OR = 3.600), and environmental exposure risk (p = 0.023; OR = 0.289). Conclusion: Poor restaurant sanitation increased the likelihood of contamination. Strengthening food safety systems through hygiene training, HACCP implementation, and risk-based sanitary inspections is essential to reduce typhoid risk and protect public health.

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