The research was conducted by Theodosia Angela Aurelia, Tiara Dini Harlita, Dwi Setiyo Prihandono, and Aminah Toaha, all affiliated with Poltekkes Kemenkes Kalimantan Timur. Their findings appeared in the Formosa Journal of Multidisciplinary Research (FJMR), Volume 5, Issue 10, in 2026. The study examined bacterial growth on plates, glasses, spoons, and forks while assessing hygiene and sanitation practices at the participating food stalls.
The findings are relevant to food safety because utensils come into direct contact with food and consumers. Although dishes and cutlery may appear clean, visual inspection alone cannot establish whether their surfaces contain microorganisms. Inadequate washing, contaminated water, unhygienic drying practices, and unprotected storage can create opportunities for contamination or recontamination.
Good Observed Hygiene Did Not Guarantee Bacteria-Free Utensils
The researchers assessed the hygiene and sanitation conditions of 12 food stalls using an observation checklist based on Indonesia's Ministry of Health Regulation No. 2 of 2023. The checklist covered practices related to utensil washing, detergent use, water sanitation, drying, and storage.
The observations showed that 11 stalls, or 91.7%, were categorized as having good overall hygiene and sanitation conditions. One stall, representing 8.3%, was classified as having poor conditions.
However, laboratory examination produced a different picture. Bacterial growth was detected in all 48 samples collected from the stalls. Each stall contributed four samples: one plate, one glass, one spoon, and one fork.
This contrast is the study's central finding. General observations can describe whether food handlers follow visible hygiene practices, but they cannot independently determine the microbiological condition of food-contact surfaces.
The results do not mean that every sampled utensil necessarily posed an immediate health hazard. The researchers did not measure the number of bacteria present on each utensil or conduct confirmatory tests for specific disease-causing pathogens. Consequently, the study established the presence of recoverable bacteria but did not determine the actual level of food safety risk.
Three Bacterial Groups Identified in Laboratory Tests
To characterize the bacteria, the research team used bacterial culture, Gram staining, and biochemical tests. These methods helped distinguish bacterial groups based on their growth characteristics, cell appearance, and biochemical reactions.
All recovered isolates were Gram-negative bacilli, meaning they had rod-shaped cells and the staining characteristics associated with Gram-negative bacteria. Based on the combined laboratory results, the researchers reported three presumptive identifications among the 48 isolates.
The results were:
- Citrobacter species: 22 isolates (45.8%). This was the most frequently reported group.
- Citrobacter freundii: 15 isolates (31.3%). The identification was based on culture characteristics and biochemical reaction patterns.
- Enterobacter species: 11 isolates (22.9%). These bacteria accounted for the remaining isolates.
The term “species” in these results requires careful interpretation. The abbreviation sp. indicates that bacteria were assigned to a genus without a confirmed species-level identification. The identification of Citrobacter freundii was also presumptive because the researchers relied on conventional laboratory methods rather than more specific confirmation techniques.
Members of the Citrobacter and Enterobacter groups occur in the environment, and some members can act as opportunistic pathogens under certain circumstances. However, detecting bacteria from these groups does not automatically establish that contaminated food was consumed or that an infection would occur.
Determining the health implications requires additional information, including confirmed bacterial identity, microbial concentration, pathogenic characteristics, and the likelihood of transfer from utensils to food or people.
Washing, Drying, and Storage Practices Need Attention
The researchers also identified several practices that could be improved in the participating food stalls. Although most establishments received favorable overall hygiene assessments, some aspects of utensil handling remained less than optimal.
According to the study:
- Eight stalls (66.7%) did not use hot water for utensil sanitization.
- Four stalls (33.3%) used wiping cloths to dry utensils.
- Three stalls (25%) stored utensils in uncovered containers.
Repeated use of wiping cloths may provide opportunities for recontamination if the cloths are not kept clean. Similarly, uncovered storage can expose washed utensils to dust and other environmental contaminants before they are used again.
These practices were observed alongside the laboratory findings, but the study did not directly test whether any particular practice caused bacterial growth. The researchers therefore cautioned against treating the observed conditions as proven sources of contamination.
They recommended strengthening hygiene throughout the entire utensil-handling process, including washing, rinsing, drying, and storage. Food-stall operators should avoid repeatedly using unclean wiping cloths and should keep washed utensils in clean, protected conditions.
Routine inspections could also be complemented by periodic microbiological examinations. This approach would allow food safety assessments to consider both visible sanitation practices and laboratory evidence of microbial presence.
Implications for Food Businesses and Public Health
The findings from Theodosia Angela Aurelia, Tiara Dini Harlita, Dwi Setiyo Prihandono, and Aminah Toaha at Poltekkes Kemenkes Kalimantan Timur demonstrate why food safety monitoring should extend beyond visual cleanliness.
For food businesses, the results emphasize the importance of preventing contamination after washing. Using detergent is only one part of the process; appropriate rinsing, hygienic drying, and protected storage also matter.
For consumers, the study highlights the limitations of judging utensil safety by appearance alone. Nevertheless, the findings do not justify concluding that all food stalls in Samarinda have unsafe utensils, because the research covered only 12 establishments along one street.
For public health authorities, microbiological testing may provide additional evidence to support sanitation inspections and food-handler education. Future investigations could examine washing water, wiping cloths, storage racks, and food handlers' hands to identify potential contamination sources.
The researchers also recommended expanding future studies to include more food stalls and a wider geographical area. Quantitative microbial counts and more specific bacterial identification methods, including automated or molecular techniques, could help determine contamination levels and confirm bacterial identities.
Such follow-up research would help clarify whether the bacteria detected in the present study represent a substantial food safety concern and which preventive measures would be most effective.
Study Limitations and Interpretation
The research has several limitations. First, it included only 12 food stalls along H.A.M.M. Rifaddin Street, so its results cannot be generalized to all food businesses in Samarinda or other Indonesian cities.
Second, bacterial identification relied on conventional culture, Gram staining, and biochemical tests. The researchers did not confirm the identifications using molecular methods or automated identification systems.
Third, the study did not quantify bacterial concentrations or conduct confirmatory testing for specific pathogens. It therefore cannot establish whether the samples exceeded applicable numerical microbiological limits or determine the actual risk of foodborne illness.
The findings should be understood as evidence of bacterial presence on the examined utensils, rather than proof that every utensil was dangerous or that every participating stall violated microbiological standards.
The main conclusion is that favorable visual assessments of hygiene do not necessarily establish that food-contact surfaces are free of bacteria. Combining good handling practices with appropriate microbiological monitoring can provide a more complete picture of food safety.
Author Profiles
The article lists four authors affiliated with Poltekkes Kemenkes Kalimantan Timur:
- Theodosia Angela Aurelia — researcher and co-author, Poltekkes Kemenkes Kalimantan Timur.
- Tiara Dini Harlita — corresponding author, Poltekkes Kemenkes Kalimantan Timur.
- Dwi Setiyo Prihandono — researcher and co-author, Poltekkes Kemenkes Kalimantan Timur.
- Aminah Toaha — researcher and co-author, Poltekkes Kemenkes Kalimantan Timur.
The published article identifies the authors' institutional affiliation but does not provide sufficient verified information to state each author's academic degree or individual field of expertise. Those details are therefore not included.
Research Source
Article title: “Identification of Bacteria on Food Utensils at Food Stalls along H.A.M.M. Rifaddin Street, Samarinda City”
Authors: Theodosia Angela Aurelia, Tiara Dini Harlita, Dwi Setiyo Prihandono, and Aminah Toaha.
Institution: Poltekkes Kemenkes Kalimantan Timur (East Kalimantan Health Polytechnic), Indonesia.
Journal: Formosa Journal of Multidisciplinary Research (FJMR), Volume 5, Issue 10, 2026, pages 3267–3278.
DOI: https://doi.org/10.55927/fjmr.v5i10.214
Official journal website: https://journalfjmr.my.id/index.php/fjmr
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