The study examined ready-to-eat foods sold by small food vendors around the commuter rail station located near the Universitas Indonesia campus. These stalls serve large numbers of students, commuters, and local residents every day. Because ready-to-eat foods are prepared and consumed quickly, often in open environments, they can be vulnerable to bacterial contamination if hygiene standards are not properly maintained.
Food safety experts frequently use Escherichia coli (E. coli) as a key indicator of contamination in food products. The bacterium normally lives in the intestines of humans and animals. However, when it appears in food, it may signal poor sanitation or improper handling during preparation, storage, or serving. Detecting E. coli in food can indicate the possible presence of other harmful pathogens that cause foodborne illness.
Food Safety Concerns in Southeast Asia
Foodborne diseases remain a major public health issue globally and particularly in developing regions. The World Health Organization estimates that one in ten people worldwide becomes ill from contaminated food every year, leading to tens of millions of lost healthy life years.
Southeast Asia carries a particularly heavy burden. Each year, more than 150 million people in the region suffer from foodborne diseases, with over 175,000 deaths linked to contaminated food. Children under five are especially vulnerable.
Indonesia has also experienced repeated outbreaks of food poisoning. Previous national data recorded more than 1,100 food poisoning incidents between 2000 and 2015, highlighting the importance of routine monitoring of food safety, especially in informal food sectors such as street vendors and small stalls.
Because commuter areas and university surroundings attract large numbers of food vendors, monitoring microbial contamination in ready-to-eat food sold in these areas is essential for public health protection.
How the Study Was Conducted
The research team from Universitas Indonesia carried out a microbiological analysis of food samples collected from three food stalls located near Universitas Indonesia Station.
Five popular ready-to-eat dishes were selected for testing:
- Capcay (mixed vegetable stir-fry)
- Omelette
- Soy sauce–seasoned chicken
- Mustofa potatoes (crispy fried potatoes)
- Stir-fried water spinach (kangkung)
The samples were analyzed using a laboratory technique called Total Plate Count (TPC) combined with MacConkey Agar, a selective culture medium commonly used to detect E. coli and other gram-negative bacteria.
This method allows researchers to determine whether microbial colonies grow when food samples are incubated in controlled laboratory conditions.
If E. coli contamination is present, bacterial colonies will appear on the culture plates after incubation.
Key Findings
The laboratory results showed no detectable growth of Escherichia coli in any of the five food samples tested.
Specifically:
- Capcay and omelette from Food Stall A showed no bacterial contamination.
- Soy sauce–seasoned chicken and Mustofa potatoes from Food Stall B were free from E. coli.
- Stir-fried water spinach from Food Stall C also showed no microbial growth associated with E. coli.
Based on these findings, all tested food samples met the microbiological safety standards set by the Indonesian Ministry of Health.
The results suggest that, at least among the sampled vendors, food handling and preparation practices were sufficiently hygienic to prevent contamination by this common indicator bacterium.
What the Findings Mean
The absence of E. coli in these samples indicates that the examined foods were prepared and handled under conditions that minimized fecal contamination. Proper cooking temperatures, clean utensils, safe water sources, and adequate hand hygiene likely contributed to the results.
According to the authors, the findings highlight the importance of maintaining food safety practices among street food vendors.
Dr. Conny Riana Tjampakasari of Universitas Indonesia explains that monitoring microbial contamination remains essential for protecting consumers, especially in high-traffic food environments such as transport hubs and university areas.
She notes that Escherichia coli is widely used as an indicator organism in food safety testing because its presence can signal broader sanitation problems. The absence of the bacterium in this study suggests that the tested vendors maintained acceptable hygiene standards during food preparation and serving.
Implications for Consumers and Food Vendors
The results provide encouraging news for students and commuters who rely on quick meals from food stalls near the Universitas Indonesia campus. Street food plays an important role in urban food systems because it is affordable, convenient, and accessible.
However, food safety experts caution that continuous monitoring remains necessary. Hygiene conditions can vary widely between vendors and over time.
Regular inspections, safe food handling training for vendors, and public awareness about food hygiene can further reduce the risk of foodborne diseases.
The research also highlights the value of microbiological testing as a preventive tool. By routinely testing ready-to-eat foods, health authorities and researchers can detect potential contamination early and prevent outbreaks.
Author Profile
Dr. Conny Riana Tjampakasari is a microbiologist at the Department of Microbiology, Faculty of Medicine, Universitas Indonesia. Her research focuses on microbial contamination, food safety, and infectious disease microbiology.
Ananda Karla Athiyyah is affiliated with the Medical Education program at the Faculty of Medicine, Universitas Indonesia. Her academic interests include health sciences education and public health research related to food safety and microbiology.
Both researchers contribute to ongoing efforts at Universitas Indonesia to improve public health through laboratory-based research and community-relevant scientific studies.
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