KEJADIAN KERACUNAN MAKANAN DAN PENYEBABNYA DI INDONESIA 1995-2000

Food borne illness is still a major public health problem in Indonesia as evidence of food poisoning has been reported from many districts. Food poisoning cases were caused, among others, by in appropriate personal hygiene and environmental sanitation related to the management of food ingredients and the cooking process. The aim of this study was to identify the situation of food poisoning in Indonesia between a period of 1995 to 2000. Analysis of the situation was based on the reports of Directorate General of Communicable Disease Control and Environmental Sanitation. Ministry of Health. In the period of 1995-2000 cases of food poisoning were reported every year. In 1995, 15 out of 27 provinces and in 1996, 10 out of 27 provinces were reporting cases of food poisoning. In 1995 from all 1,795 cases reported, 37 were died of food poisoning: the case fatality rate (CFR) was 2.06%. As compared to CFR in 1995, CFR in 1996 was lower. i.e. 1.34% derived from 31 fatal cases out of 2,308 reported cases of food poisoning. In 2000 CFR dropped to 0.96% (19 fatal cases out of 2.010 cases of food poisoning). Cases of food poisoning were mostly due to consumption of home made meals, followed by respectively catering, street peddler and restaurant meals. Staphylococcus, E.coli pathogen and fungi, chemical substances such as food coloring, nitrate compound and pesticide were reported as the causes of food poisoning. Promotion and education of healthy and safety food as well as strengthening on monitoring and supervision are still needed to minimize cases of food poisoning. Keywords: food poisoning, promotion, bacteria