Sanitation and Hygienic Practices of Ready-to-Drink Milk Seller Based on Total of Coliform and Staphylococcus aureus

Dairy products are innovative to improve the economic value of milk. Poor attention importance good hygiene and milk handling can lead microbial contamination milk, such as coliform Staphylococcus aureus. This study aimed were define safety ready-to-drink which sold around Dramaga Cilibende IPB University campuses based on total S. aureus determine factors that affected it. Data obtained by questionnaire from 12 sellers, furthermore samples taken 13 milk’s sellers with 3 replication The data presented descriptively analyzed using chi-square test relationship between practice results compared SNI 01-7388-2009 concerning Maximum Limits Microbial Contamination in Food. average 5,92×103 ± 9,28×103 CFU/ml 7,60×104 1,25×105 CFU/ml, respectively. 3,84×102 5,36×102 8,44×104 1,96×105 Furthermore, several practices had a significant (p<0.05), table cleanliness (p=0.020), distance crowd (p=0.001), hand washing (p=0.001). (p<0.05) (p=0.020). high is caused poor sanitation personal seller during serving processing