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Top 10 Historical Mysteries
Top 10 Historical Mysteries
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The depth of our collective history has countless stories, including some that we have yet to find the ending to. These mysteries have been puzzling scholars for years and many still remain unsolved:
10. The Mystery of Stonehenge
Stonehenge
Built in three sections over 6,400 years by the Neolithic inhabitants of Salisbury Plain in Southern England, Stonehenge has captivated visitors for thousands of years. The site contains 30 sarcens (upright stones) weighing 26 tons and 30 lintels (horizontal top stones). Each stone weighs 6 tons and was carved from bluestone from a location several miles away. The Neolithic builders were able to create a monumental that has perplexed humanity for thousands of years using only stone tools, and without using draft animals. Even after all these years, nobody really knows why Stonehenge was built. The other mysteries surrounding Stonehenge are its construction and the significance of the giant blue stones used. Also mysterious: the people who built Stonehenge (we know very little about them because they left no written history).
Theories
The theories about Stonehenge’s construction range from glaciers moving the enormous bluestones to ropes and timbers, to aliens. As for its purpose it has been said to be a temple, a secular calendar, and that the bluestones themselves have healing powers. As a result of the recent discovery of a vast number of burials around the site, a new theory has emerged, one that states that Stonehenge was a place to celebrate the lives of the dead.
9. The Assassination of John F. Kennedy
JFK Conspiracy
John F Kennedy Assassination
John F. Kennedy was shot once in the back and once in head while riding with his wife Jacqueline in a Presidential motorcade through the streets of Dallas, Texas on November 22, 1963. Lee Harvey Oswald was arrested 45 minutes after the shots were fired. After hours of interrogation, in which none of the proper procedures were followed, he was accused of murder. He was killed by Jack Ruby in the garage of the police building on November 24 in front of hundreds of journalists. On November 29, President Lyndon B. Johnson created the Warren Commission to investigate the assassination. It was headed by Earl Warren, the Chief Justice of the United States, and found that Oswald was the lone shooter and that he did it from the sixth floor of the Schoolbook Depository Building with an Italian Mannlicher-Carcano rifle.
Theories
Many of the conspiracy theories that surround the assassination began the day that the Warren Commission’s results were released. The most prominent theory is that there was more than one shooter, either somewhere else in Dealey Plaza or on the grassy knoll. Other conspiracy theories include cover-ups by the Federal Reserve, the CIA, the Secret Service, Cuban exiles, CIA agent E. Howard Hunt, the Mafia, Lyndon Johnson, the American Fact-Finding Committee, the Soviet Bloc and the Israeli government.
8. The Crystal Skulls
Crystal Skulls
Gaining recent popularity with the release of the newest Indiana Jones movie, the mystery of the Crystal Skulls goes all the way back to 1881 when the first two skulls were found by Mexican mercenaries. Thirteen crystal skulls have been found throughout Central and South America. Possibly the most famous skull ever found is the Mitchel-Hedges Skull, claimed to be found by seventeen year old Anna Mitchel-Hedges while accompanying her father Frederick Albert Mitchel-Hedges on an expedition to what is now Belize. It was later revealed that Mitchel-Hedges bought the skull at an auction at Sotheby’s in London in 1943. The Mitchel-Hedges skull is unique in that it is an anatomically correct representation, complete with a removable mandible. The other famous skull is the British Museum skull, possibly bought by a mercenary in Mexico and then sold to an artifact trader named Eugene Bodan, who sold it to Tiffany’s, who in turn sold it to the British Museum. Other notable crystal skulls include the Paris Skull (which was found at the same time as the British Museum Skull), the Smithsonian Skull, the Mayan Skull, the Amethyst Skull, the Texas Skull (nicknamed Max), the ET Skull (given the nickname because of its pointed cranium and exaggerated overbite), the Rose Quartz Skull, and the Brazilian Skull. (Image: the Mitchell-Hedges Skull.)
Theories
The Crystal Skulls were thought to be carved by the Mayans or the Aztecs for a long time. However, more outlandish theories have emerged over the years. Some theories: that they were created by aliens, that they came from Atlantis or Lemuria, or even that they were left behind by a society that now lives in the hollow center of the earth. Claims that they were carved with technology well beyond the reach of the Mayans and Aztecs have added to their mystery.
7. The Tomb of Vlad Dracula
Vlad Dracule
Most famous as Bram Stoker’s vampire character, Count Dracula, the real Dracula was actually a prince of Wallachia (now part of Romania). A defender against the Turks, he has been portrayed as both a patriotic hero and a ruthless villain. Vlad Dracula was a merciless ruler who impaled and tortured between 40,000 and 100,000 of his enemies, both Turks and fellow countrymen who posed a threat to his power. After three separate reigns, he was killed in battle against the Turks near Bucharest in 1476. The Turks cut off his head and sent it to the Sultan of the Ottoman Empire, Mehmed II. The final resting place of the rest of his body is unknown.
Theories
The most widely accepted theory about Vlad’s tomb is that he was buried at the island monastery of Snagov. However, after several archeological excavations of the island, Vlad’s body was not recovered. The other speculation is that Vlad’s body may have been originally buried at the Comana Monastery, however, the monastery was rebuilt in the seventeenth century and no body has ever been found there, either. Another option comes from superstition, because of tales of vampires running rampant in Wallachia at the time- Vlad could have been moved anywhere to protect the monks from being killed in their sleep.
6. The Amber Room
The Amber Room
Originally built in 1701 for the first King of Prussia, it was soon moved to Russia as a gift to Peter the Great, only to be moved again to the Winter Palace by Tsarina Elizabeth. The room covered more than 55 square meters and it took 10 years to construct out of six tons of Baltic amber. When Hitler’s army was encroaching on the Soviet Union, curators tried moving the room once more, but the amber had become brittle, so they hid it behind plain wallpaper. However, the Nazis knew where to look for the famous work of art and soldiers disassembled the room so it could be sent to Konigsberg. Konigsberg Castle was heavily bombed by the Royal Air Force later in the war and was further destroyed by the advancing Soviet Army. Despite some reports eventually getting out that stated that the Amber Room had survived the war, it has never been seen again.
Theories
Some people believe that the Amber Room was destroyed by the bombing and lost forever. However, several other theories have been formulated: that it is still hidden in an underground bunker at Konigsberg, that it is buried in a mine in the Ore Mountains or that it was aboard a submarine or ship in the Baltic Sea that was sunk by the Soviet Navy. In 1997, one stone mosaic that had decorated the room was discovered in Western Germany, in the hands of a family of a soldier who had helped disassemble the Amber Room. The rest of it has never been found, despite several claims to the contrary.
5.The Riddle of the Sphinx
Sphinx Mystery
When one thinks of the Sphinx, they immediately think of the Great Sphinx at Giza, but the Sphinx was a powerful symbol in Greece, Phoenicia and Syria as well. In fact Riddle of the Sphinx originates in Greek legend. According to the ancient Greeks, if a man crossed its path the Sphinx would ask, “What is the creature that walks on four legs in the morning, two legs in the afternoon and three in the evening?” If they couldn’t answer, the Sphinx would devour them; however, if they answered correctly, the Sphinx would destroy itself. The only person said to survive an encounter with the Sphinx was the Greek hero Oedipus who answered “man.”
Despite the riddle being solved, the Great Sphinx still poses many questions. How old is it? Who built it? And what was the purpose of the passageways?
Theories
Archeologists have heavily contested the age of the Great Sphinx. Conventional science believes the Sphinx was carved around 2500 BC by the Pharaoh Kafre. However, in 1989, author John Anthony West and geologist Robert M. Schoch determined that it was much older and that Kafre had it remodeled into his likeness. As for the passageways, three have been found already and several non-evasive exploration techniques have uncovered anomalies in the Sphinx that could either be man-made chambers or natural faults in the rock.
4. Jack the Ripper
Jack the ripper
One of the oldest unsolved murder cases in the world, Jack the Ripper instilled fear into the heart of Victorian London and still captures our imagination today. Between August and November 1888, five prostitutes were murdered in Whitechapel, an area in the East End of London. Despite the wealth of Victorian London, the East End was a very impoverished area of the city- home to many Jewish refugees from Russia, Poland and Romania. Whitechapel also had the highest crime rate in the city. Everything about the murders seems to be shrouded in mystery, from the identity of the killer to the letters that were sent to the police. Even the number of victims is under scrutiny. It is generally accepted that there were five victims of Jack the Ripper: Mary Ann (Polly) Nichols (Aug. 31, 1888), Annie Chapman (Sept. 30, 1888), Elizabeth Stride (Sept. 30, 1888), Catherine Eddowes (also Sept. 30, 1888) and Mary Jane (Marie Jeanette) Kelly (Nov. 9, 1888). However, some sources say there were only four victims, while others say there were as many as nine. As for the matter of the letters, it is commonly believed that they were a hoax despite containing graphic details of the murders. Recently it has been thought that Tom Bulling, a journalist from the Central News Agency, wrote the letters. However, some still believe that all, or at least some, of the letters actually were written by the killer, particularly the letter that was sent to George Lusk with half a human kidney. The story of Jack the Ripper had a real effect on, not only the rest of London, but also the entire British Empire. The legend played on the fears that poverty, crime, disease and social unrest were at their doorstep, and Jack the Ripper became the personification of all these evils.
Theories
For the last 120 years the case of the Whitechapel Murderer has been unsolved and this has led to many theories including hundreds of Victorian Londoners. The most accepted suspects are Montague John Druitt, Michael Ostrog, Aaron Kosminski, George Chapman, Thomas Cutbrush and more recently Dr Francis J. Tumblety. Other theorized suspects include Prince Albert Victor Christian Edward (who would later become King Edward VII), author and mathematician Lewis Carroll, Dr. T. Neil Cream, criminal Frederick Deeming, Walter Sickert, poet Francis Thompson and even an unknown woman who was dubbed Jill the Ripper.
3. The Ark of the Covenant
ark of the covenant
The Ark of the Covenant has fascinated people since it was first mentioned in the Bible in Exodus 25. God instructed Moses to construct a Tabernacle where the Israelites could worship God, and inside it would be a special room called the Holy of Holies where the Ark would be placed. Made from acacia wood covered in gold, it was topped with two cherubs whose wings covered what was called the Mercy Seat. It contained three precious artifacts, the two stone tablets that contained the Ten Commandments, the Rod of Aaron and a golden pot of manna. It has also been said that God himself resided between the wings of the two cherubs on the Jewish Day of Atonement, Yum Kippur. The Ark was not only the center of the Israelite faith, but it also had supernatural powers and was able to defeat their enemies.
Theories
The main question we have to ask when talking about the Ark of the Covenant is did it ever really exist. The Ark was supposedly kept in the Temple of Solomon until it was destroyed by the Babylonians in 586 BC and has never been seen again. Then, if it did really exist to begin with, did the Babylonians destroy it or was it moved or captured? The Second Book of the Maccabees and the Book of Revelation state that the Ark no longer exists but there have been claims that it is hidden away in: Mount Nebo in Jordan, the Temple Mount in Jerusalem, the Church of Our Lady Mary of Zion in Ethiopia, South Africa, Zimbabwe, Languedoc in France, Herdewyke in the UK, the Hill of Tara in Ireland and the limestone caves under Mount Tsurugi in Japan.
2. King Arthur
king arthur mosaic 513x400
Did one of the most famous kings ever really exist or was his legend just a way to inspire English troops? One of the first times he is mentioned is by a Welsh cleric named Nennius in his Historia Brittonum in the 9th century. However, the most comprehensive account that is known is Geoffrey of Monmouth’s History of the Kings of Britain, which dates back to the 12th century. Monmouth claimed that Arthur was unsurpassed in power and diplomacy, a great warrior king who ruled Wales, Scotland, Ireland, Norway, Denmark, Germany, Brittany, Normandy and Gaul. Mounmouth’s supposed history is completely false, but that didn’t stop the world from falling in love with and continuing the Arthurian legend.
Theories
While Arthur is a truly mythical king, his legend could have been based on several real people from history. One on the strongest theories was that Arthur was really a Roman commander named Lucius Artorius Castus who led 5,500 Sarmatians in Britain at the end of the second century. Despite the lack of historical evidence, some still believe that King Arthur once ruled Britain and that his tomb is still out there to be found.
1. The Lost Island of Atlantis
atlantis mystery 560x355
One of the oldest mysteries in the world, the legend of Atlantis has mystified humanity since ancient times. According to the Greek philosopher Plato, Atlantis was a large island somewhere west of the Pillars of Hercules (the Rock of Gibraltar) and the home of an incredibly advanced civilization known as the Atlanteans. Plato described Atlantis as a place of immense beauty with a palace compound in the center of three ringed canals. He said that every king that inherited the palace would add to it, trying to surpass his predecessor and by doing so they made it a palace that surpassed any other in both beauty and wealth. The Atlanteans themselves were blessed with wealth but at the same they were incredibly ambitious, constantly seeking power. Atlantis is said to have met its end when it was hit by a giant earthquake and swallowed by the sea. But is any of this the truth or is the story of Atlantis just a myth?
Theories
It seems that everyone who has ever studied Greek history has a theory as to Atlantis’ location. Also, many other cultures have stories of a great flood and even the name Atlantis isn’t exclusive to the Greeks: the Basques have Atlaintica, the Vikings have Atli, the Northern Africans have Attala, the Aztecs have Aztlan and on the Canary Islands there are legends of Atalaya. Proposed locations of Atlantis: Santorini in Greece, the Bermuda Triangle, the Atlas Mountains of Morocco and Tunisia, the Azores archipelago (Portugal), Greece’s Crete and even Sweden. It has also been said that some Atlanteans survived and went on to settle in England (Druids), Hellenic Greece, the New World (Mayas and Incas) and Egypt.
11
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The depth of our collective history has countless stories, including some that we have yet to find the ending to. These mysteries have been puzzling scholars for years and many still remain unsolved:
10. The Mystery of Stonehenge
Stonehenge
Built in three sections over 6,400 years by the Neolithic inhabitants of Salisbury Plain in Southern England, Stonehenge has captivated visitors for thousands of years. The site contains 30 sarcens (upright stones) weighing 26 tons and 30 lintels (horizontal top stones). Each stone weighs 6 tons and was carved from bluestone from a location several miles away. The Neolithic builders were able to create a monumental that has perplexed humanity for thousands of years using only stone tools, and without using draft animals. Even after all these years, nobody really knows why Stonehenge was built. The other mysteries surrounding Stonehenge are its construction and the significance of the giant blue stones used. Also mysterious: the people who built Stonehenge (we know very little about them because they left no written history).
Theories
The theories about Stonehenge’s construction range from glaciers moving the enormous bluestones to ropes and timbers, to aliens. As for its purpose it has been said to be a temple, a secular calendar, and that the bluestones themselves have healing powers. As a result of the recent discovery of a vast number of burials around the site, a new theory has emerged, one that states that Stonehenge was a place to celebrate the lives of the dead.
9. The Assassination of John F. Kennedy
JFK Conspiracy
John F Kennedy Assassination
John F. Kennedy was shot once in the back and once in head while riding with his wife Jacqueline in a Presidential motorcade through the streets of Dallas, Texas on November 22, 1963. Lee Harvey Oswald was arrested 45 minutes after the shots were fired. After hours of interrogation, in which none of the proper procedures were followed, he was accused of murder. He was killed by Jack Ruby in the garage of the police building on November 24 in front of hundreds of journalists. On November 29, President Lyndon B. Johnson created the Warren Commission to investigate the assassination. It was headed by Earl Warren, the Chief Justice of the United States, and found that Oswald was the lone shooter and that he did it from the sixth floor of the Schoolbook Depository Building with an Italian Mannlicher-Carcano rifle.
Theories
Many of the conspiracy theories that surround the assassination began the day that the Warren Commission’s results were released. The most prominent theory is that there was more than one shooter, either somewhere else in Dealey Plaza or on the grassy knoll. Other conspiracy theories include cover-ups by the Federal Reserve, the CIA, the Secret Service, Cuban exiles, CIA agent E. Howard Hunt, the Mafia, Lyndon Johnson, the American Fact-Finding Committee, the Soviet Bloc and the Israeli government.
8. The Crystal Skulls
Crystal Skulls
Gaining recent popularity with the release of the newest Indiana Jones movie, the mystery of the Crystal Skulls goes all the way back to 1881 when the first two skulls were found by Mexican mercenaries. Thirteen crystal skulls have been found throughout Central and South America. Possibly the most famous skull ever found is the Mitchel-Hedges Skull, claimed to be found by seventeen year old Anna Mitchel-Hedges while accompanying her father Frederick Albert Mitchel-Hedges on an expedition to what is now Belize. It was later revealed that Mitchel-Hedges bought the skull at an auction at Sotheby’s in London in 1943. The Mitchel-Hedges skull is unique in that it is an anatomically correct representation, complete with a removable mandible. The other famous skull is the British Museum skull, possibly bought by a mercenary in Mexico and then sold to an artifact trader named Eugene Bodan, who sold it to Tiffany’s, who in turn sold it to the British Museum. Other notable crystal skulls include the Paris Skull (which was found at the same time as the British Museum Skull), the Smithsonian Skull, the Mayan Skull, the Amethyst Skull, the Texas Skull (nicknamed Max), the ET Skull (given the nickname because of its pointed cranium and exaggerated overbite), the Rose Quartz Skull, and the Brazilian Skull. (Image: the Mitchell-Hedges Skull.)
Theories
The Crystal Skulls were thought to be carved by the Mayans or the Aztecs for a long time. However, more outlandish theories have emerged over the years. Some theories: that they were created by aliens, that they came from Atlantis or Lemuria, or even that they were left behind by a society that now lives in the hollow center of the earth. Claims that they were carved with technology well beyond the reach of the Mayans and Aztecs have added to their mystery.
7. The Tomb of Vlad Dracula
Vlad Dracule
Most famous as Bram Stoker’s vampire character, Count Dracula, the real Dracula was actually a prince of Wallachia (now part of Romania). A defender against the Turks, he has been portrayed as both a patriotic hero and a ruthless villain. Vlad Dracula was a merciless ruler who impaled and tortured between 40,000 and 100,000 of his enemies, both Turks and fellow countrymen who posed a threat to his power. After three separate reigns, he was killed in battle against the Turks near Bucharest in 1476. The Turks cut off his head and sent it to the Sultan of the Ottoman Empire, Mehmed II. The final resting place of the rest of his body is unknown.
Theories
The most widely accepted theory about Vlad’s tomb is that he was buried at the island monastery of Snagov. However, after several archeological excavations of the island, Vlad’s body was not recovered. The other speculation is that Vlad’s body may have been originally buried at the Comana Monastery, however, the monastery was rebuilt in the seventeenth century and no body has ever been found there, either. Another option comes from superstition, because of tales of vampires running rampant in Wallachia at the time- Vlad could have been moved anywhere to protect the monks from being killed in their sleep.
6. The Amber Room
The Amber Room
Originally built in 1701 for the first King of Prussia, it was soon moved to Russia as a gift to Peter the Great, only to be moved again to the Winter Palace by Tsarina Elizabeth. The room covered more than 55 square meters and it took 10 years to construct out of six tons of Baltic amber. When Hitler’s army was encroaching on the Soviet Union, curators tried moving the room once more, but the amber had become brittle, so they hid it behind plain wallpaper. However, the Nazis knew where to look for the famous work of art and soldiers disassembled the room so it could be sent to Konigsberg. Konigsberg Castle was heavily bombed by the Royal Air Force later in the war and was further destroyed by the advancing Soviet Army. Despite some reports eventually getting out that stated that the Amber Room had survived the war, it has never been seen again.
Theories
Some people believe that the Amber Room was destroyed by the bombing and lost forever. However, several other theories have been formulated: that it is still hidden in an underground bunker at Konigsberg, that it is buried in a mine in the Ore Mountains or that it was aboard a submarine or ship in the Baltic Sea that was sunk by the Soviet Navy. In 1997, one stone mosaic that had decorated the room was discovered in Western Germany, in the hands of a family of a soldier who had helped disassemble the Amber Room. The rest of it has never been found, despite several claims to the contrary.
5.The Riddle of the Sphinx
Sphinx Mystery
When one thinks of the Sphinx, they immediately think of the Great Sphinx at Giza, but the Sphinx was a powerful symbol in Greece, Phoenicia and Syria as well. In fact Riddle of the Sphinx originates in Greek legend. According to the ancient Greeks, if a man crossed its path the Sphinx would ask, “What is the creature that walks on four legs in the morning, two legs in the afternoon and three in the evening?” If they couldn’t answer, the Sphinx would devour them; however, if they answered correctly, the Sphinx would destroy itself. The only person said to survive an encounter with the Sphinx was the Greek hero Oedipus who answered “man.”
Despite the riddle being solved, the Great Sphinx still poses many questions. How old is it? Who built it? And what was the purpose of the passageways?
Theories
Archeologists have heavily contested the age of the Great Sphinx. Conventional science believes the Sphinx was carved around 2500 BC by the Pharaoh Kafre. However, in 1989, author John Anthony West and geologist Robert M. Schoch determined that it was much older and that Kafre had it remodeled into his likeness. As for the passageways, three have been found already and several non-evasive exploration techniques have uncovered anomalies in the Sphinx that could either be man-made chambers or natural faults in the rock.
4. Jack the Ripper
Jack the ripper
One of the oldest unsolved murder cases in the world, Jack the Ripper instilled fear into the heart of Victorian London and still captures our imagination today. Between August and November 1888, five prostitutes were murdered in Whitechapel, an area in the East End of London. Despite the wealth of Victorian London, the East End was a very impoverished area of the city- home to many Jewish refugees from Russia, Poland and Romania. Whitechapel also had the highest crime rate in the city. Everything about the murders seems to be shrouded in mystery, from the identity of the killer to the letters that were sent to the police. Even the number of victims is under scrutiny. It is generally accepted that there were five victims of Jack the Ripper: Mary Ann (Polly) Nichols (Aug. 31, 1888), Annie Chapman (Sept. 30, 1888), Elizabeth Stride (Sept. 30, 1888), Catherine Eddowes (also Sept. 30, 1888) and Mary Jane (Marie Jeanette) Kelly (Nov. 9, 1888). However, some sources say there were only four victims, while others say there were as many as nine. As for the matter of the letters, it is commonly believed that they were a hoax despite containing graphic details of the murders. Recently it has been thought that Tom Bulling, a journalist from the Central News Agency, wrote the letters. However, some still believe that all, or at least some, of the letters actually were written by the killer, particularly the letter that was sent to George Lusk with half a human kidney. The story of Jack the Ripper had a real effect on, not only the rest of London, but also the entire British Empire. The legend played on the fears that poverty, crime, disease and social unrest were at their doorstep, and Jack the Ripper became the personification of all these evils.
Theories
For the last 120 years the case of the Whitechapel Murderer has been unsolved and this has led to many theories including hundreds of Victorian Londoners. The most accepted suspects are Montague John Druitt, Michael Ostrog, Aaron Kosminski, George Chapman, Thomas Cutbrush and more recently Dr Francis J. Tumblety. Other theorized suspects include Prince Albert Victor Christian Edward (who would later become King Edward VII), author and mathematician Lewis Carroll, Dr. T. Neil Cream, criminal Frederick Deeming, Walter Sickert, poet Francis Thompson and even an unknown woman who was dubbed Jill the Ripper.
3. The Ark of the Covenant
ark of the covenant
The Ark of the Covenant has fascinated people since it was first mentioned in the Bible in Exodus 25. God instructed Moses to construct a Tabernacle where the Israelites could worship God, and inside it would be a special room called the Holy of Holies where the Ark would be placed. Made from acacia wood covered in gold, it was topped with two cherubs whose wings covered what was called the Mercy Seat. It contained three precious artifacts, the two stone tablets that contained the Ten Commandments, the Rod of Aaron and a golden pot of manna. It has also been said that God himself resided between the wings of the two cherubs on the Jewish Day of Atonement, Yum Kippur. The Ark was not only the center of the Israelite faith, but it also had supernatural powers and was able to defeat their enemies.
Theories
The main question we have to ask when talking about the Ark of the Covenant is did it ever really exist. The Ark was supposedly kept in the Temple of Solomon until it was destroyed by the Babylonians in 586 BC and has never been seen again. Then, if it did really exist to begin with, did the Babylonians destroy it or was it moved or captured? The Second Book of the Maccabees and the Book of Revelation state that the Ark no longer exists but there have been claims that it is hidden away in: Mount Nebo in Jordan, the Temple Mount in Jerusalem, the Church of Our Lady Mary of Zion in Ethiopia, South Africa, Zimbabwe, Languedoc in France, Herdewyke in the UK, the Hill of Tara in Ireland and the limestone caves under Mount Tsurugi in Japan.
2. King Arthur
king arthur mosaic 513x400
Did one of the most famous kings ever really exist or was his legend just a way to inspire English troops? One of the first times he is mentioned is by a Welsh cleric named Nennius in his Historia Brittonum in the 9th century. However, the most comprehensive account that is known is Geoffrey of Monmouth’s History of the Kings of Britain, which dates back to the 12th century. Monmouth claimed that Arthur was unsurpassed in power and diplomacy, a great warrior king who ruled Wales, Scotland, Ireland, Norway, Denmark, Germany, Brittany, Normandy and Gaul. Mounmouth’s supposed history is completely false, but that didn’t stop the world from falling in love with and continuing the Arthurian legend.
Theories
While Arthur is a truly mythical king, his legend could have been based on several real people from history. One on the strongest theories was that Arthur was really a Roman commander named Lucius Artorius Castus who led 5,500 Sarmatians in Britain at the end of the second century. Despite the lack of historical evidence, some still believe that King Arthur once ruled Britain and that his tomb is still out there to be found.
1. The Lost Island of Atlantis
atlantis mystery 560x355
One of the oldest mysteries in the world, the legend of Atlantis has mystified humanity since ancient times. According to the Greek philosopher Plato, Atlantis was a large island somewhere west of the Pillars of Hercules (the Rock of Gibraltar) and the home of an incredibly advanced civilization known as the Atlanteans. Plato described Atlantis as a place of immense beauty with a palace compound in the center of three ringed canals. He said that every king that inherited the palace would add to it, trying to surpass his predecessor and by doing so they made it a palace that surpassed any other in both beauty and wealth. The Atlanteans themselves were blessed with wealth but at the same they were incredibly ambitious, constantly seeking power. Atlantis is said to have met its end when it was hit by a giant earthquake and swallowed by the sea. But is any of this the truth or is the story of Atlantis just a myth?
Theories
It seems that everyone who has ever studied Greek history has a theory as to Atlantis’ location. Also, many other cultures have stories of a great flood and even the name Atlantis isn’t exclusive to the Greeks: the Basques have Atlaintica, the Vikings have Atli, the Northern Africans have Attala, the Aztecs have Aztlan and on the Canary Islands there are legends of Atalaya. Proposed locations of Atlantis: Santorini in Greece, the Bermuda Triangle, the Atlas Mountains of Morocco and Tunisia, the Azores archipelago (Portugal), Greece’s Crete and even Sweden. It has also been said that some Atlanteans survived and went on to settle in England (Druids), Hellenic Greece, the New World (Mayas and Incas) and Egypt.
3 Rahasia Menjadi Prajurit Yesus Yang Tangguh
3 Rahasia Menjadi Prajurit Yesus Yang Tangguh
“Ikutlah menderita sebagai seorang prajurit yang baik dari Kristus Yesus.” 2 Timotius 2:3
Menjadi pengikut Kristus merupakan suatu panggilan yang begitu indah, karena kita tidak hanya menjadi jemaatNya yang hadir setiap ibadah hari Minggu saja, tetapi kita juga dipersiapkan untuk menjadi prajurit Yesus yang tangguh untuk menghadapi berbagai macam peperangan rohani dalam kehidupan kita.
Dalam Efesus 6:12 jelas sekali dikatakan bahwa hidup kita tidak hanya hidup secara jasmani saja (darah dan daging) tetapi hidup secara rohani dimana ada roh-roh jahat yang harus dilawan dan dipatahkan pekerjaannya yaitu dengan kuasa darah Yesus. Iblis selalu menjalankan siasat jahatnya melalui berbagai macam masalah dan cobaan bahkan melalui kenikmatan dunia untuk dapat menjatuhkan umat Tuhan. Tanpa ada perlawanan dari umat Tuhan, maka umatNya akan terseret jatuh dalam dosa.
*courtesy of PelitaHidup.com
Oleh karena itu kita harus menjadi prajurit Yesus yang tangguh agar dapat memenangkan pertempuranrohani ini. Tentunya ada harga yang harus dibayar untuk menjadi prajurit yang tangguh. Harus ada usaha yang kuat dan tindakan yang harus kita jalankan agar dapat menjadi prajurit yang baik.
Berikut 3 rahasia untuk menjadi prajurit Yesus yang tangguh:
1. Fokus Kepada Tuhan
“Seorang prajurit yang sedang berjuang tidak memusingkan dirinya dengan soal-soal penghidupannya, supaya dengan demikian ia berkenan kepada komandannya.” 2 Tim 2:4
Prajurit yang berjuang memfokuskan dirinya kepada peperangan yang sedang dihadapinya. Dia tidak boleh kehilangan fokus pada saat peperangan, karena begitu kehilangan fokus sesaat saja, maka dia bisa kehilangan nyawanya dan merugikan seluruh pasukan. Apa yang diperintahkan oleh komandannya akan dijalankannya dengan sepenuh hati tanpa pertanyaan ataupun keraguan sedikitpun. Prajurit akan fokus kepada perintah dan misi yang sedang dijalankan hingga misi itu dapat berhasil.
*courtesy of PelitaHidup.com
Demikian juga dengan kehidupan rohani kita, kita harus bisa memfokuskan diri kita kepada Tuhan dengan menyingkirkan segala keraguan, ketakutan, kekuatiran dan segala pertanyaan yang muncul dalam diri kita. Tuhan kita adalah komandan yang tahu persis tujuan dari perintah yang diberikan kepada kita. Dia tidak akan menjerumuskan kita dengan perintah-perintah yang diberikanNya bagi kita.
Ketika kita fokus untuk melakukan segala perintahNya dan percaya kepadaNya dengan segenap hati kita, maka kita akan dapat menyelesaikan ‘misi’ yang Tuhan sedang berikan bagi kita. Kita dapat menyelesaikan segala masalah yang kita hadapi.
*courtesy of PelitaHidup.com
Ketika kita mulai kuatir dengan kebenaran dari FirmanNya dan segala janji Tuhan bagi kita, maka musuh (si iblis) akan dapat dengan mudah mengalahkan kita dengan berbagai masalah yang menekan kita, sehingga kita tidak bisa mendapat jalan keluar dari masalah yang kita hadapi.
Hiduplah dalam kebenaran dan berkenan kepada Tuhan, maka kita akan menjadi prajurit yang baik di hadapanNya.
“Sebab mataku tertuju pada kasih setia-Mu, dan aku hidup dalam kebenaran-Mu.” Maz 26:3
*courtesy of PelitaHidup.com
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2. Disiplin
“Seorang olahragawan hanya dapat memperoleh mahkota sebagai juara, apabila ia bertanding menurut peraturan-peraturan olahraga.” 2 Tim 2:5
Olahragawan tidak akan memperoleh mahkota sebagai juara jika dia tidak berlatih dengan sungguh-sungguh. Jika dia bermalas-malasan dalam berlatih, hari ini berlatih, besok tidak berlatih, kemudian hari berikutnya berlatih dan hari berikutnya lagi tidak berlatih, maka dia tidak akan menjadi juara. Tingkat kompetisi dalam suatu perlombaan/pertandingan/kejuaraan sangatlah tinggi. Semakin bergengsi suatu event pertandingan, maka semakin tinggi pula tingkat kompetisi yang ada. Dan tentunya intensitas latihan yang harus dilakukan juga harus lebih tinggi lagi. Untuk itu diperlukan yang disebut dengan kedisiplinan.
Kedisiplinan dalam berlatih akan memacu keterampilan dan kekuatan sang olahragawan sehingga dapat bersaing dengan ketat pada saat pertandingan. Kedisiplinan dalam berlatih juga akan meningkatkan stamina dalam bertanding.
Hal ini serupa dalam kerohanian. Kedisiplinan secara rohani juga sangat mutlak diperlukan agar kita sanggup melawan si ‘musuh’ yaitu iblis.
Ketika kita bermalas-malasan dalam membaca Firman Tuhan, doa pribadi, mengikuti ibadah/persekutuan dan lainnya, maka kekuatan tubuh rohani kita akan melemah. Kita dapat dengan mudah dikalahkan oleh tipu daya si iblis.
Tetapi ketika kita melatih tubuh rohani kita dengan rutin dan disiplin setiap hari-nya, maka tubuh rohani kita akan semakin kuat, semakin tangguh, semakin besar dan semakin tangkas dalam menghadapi ‘lawan’ kita yaitu iblis dengan siasatnya.
Disiplin dalam beribadah akan memacu kehidupan rohani kita sehingga kita dapat menjadi prajurit Yesus yang tangguh dan kuat.
“Janganlah kita menjauhkan diri dari pertemuan-pertemuan ibadah kita, seperti dibiasakan oleh beberapa orang, tetapi marilah kita saling menasihati, dan semakin giat melakukannya menjelang hari Tuhan yang mendekat.” Ibr 10:25
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3. Ketekunan
“Seorang petani yang bekerja keras haruslah yang pertama menikmati hasil usahanya.” 2 Tim 2:6
Petani selalu menjalani pekerjaannya tanpa jemu-jemu. Mulai dari menyiapkan lahan untuk bertani, kemudian membajaknya, menanami dengan bibit tanaman, mengairi lahan pertaniannya, memberi pupuk, merawat, mengusir hama yang menggangu, hingga pada akhir musim dia akan menuai hasilnya. Sebelum hasil panen dijual, sang petani akan menikmati terlebih dahulu hasil yang dia dapat. Dia layak menikmati hasil kerja kerasnya selama satu musim tersebut.
Pekerjaan yang dia lakukan ini tidak membuat dia bosan, karena dari pekerjaan inilah dia mendapatkan penghidupan bagi dirinya dan keluarganya. Dia senantiasa tekun menjalankan pekerjaannya walau ditempa dengan panas terik tiap harinya, atau bahkan hujan yang tak menentu, mungkin juga gangguan hama yang dapat merusak tanaman dan lain sebagainya. Sang petani yakin bahwa apa yang yang dikerjakannya akan membuahkan hasil pada akhirnya.
Hubungan kita dengan Tuhan yang kita bangun setiap harinya, Firman Tuhan yang kita baca tiap hari dan kita praktekkan, doa yang kita naikkan tiap hari, ibadah yang senantiasa kita ikuti baik pada hari Minggu maupun tengah minggu, semuanya itu adalah sama dengan lahan pertanian yang sedang kita olah dan kita tanami dengan tanaman, yang kemudian kita pelihara hingga akhirnya kita panen hasil buahnya.
Mungkin ada waktunya pembacaan Firman Tuhan menjadi sangat membosankan atau bahkan doa-doa yang kita panjatkan terasa tidak terdengar oleh Tuhan. Mungkin juga kita merasa sia-sia datang ke ibadah atau persekutuan.
Tetapi ketika kita tetap tekun melakukan semuanya itu, tanpa menghiraukan kejenuhan dan kelelahan yang kita rasakan, maka pada akhirnya kita akan menuai hasilnya.
Dengan tekun membina hubungan dengan Tuhan, maka kita sedang membangun kehidupan rohani yang kuat dan bertumbuh terus hingga pada akhirnya hidup kita akan menghasilkan buah pada waktunya. Hidup kita pasti akan menjadi berkat bagi orang lain. Kita akan terbentuk menjadi prajurit Tuhan yang kuat dan handal, yang siap menolong dan membantu setiap orang yang kesusahan atau sedang dalam masalah.
“Karena itu, saudara-saudaraku yang kekasih, berdirilah teguh, jangan goyah, dan giatlah selalu dalam pekerjaan Tuhan! Sebab kamu tahu, bahwa dalam persekutuan dengan Tuhan jerih payahmu tidak sia-sia.” 1 Kor 15:58
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Menjadi prajurit Yesus yang tangguh merupakan suatu hal yang luar biasa. Kita akan sanggup mematahkan segala tipu daya si iblis, memenangkan setiap masalah yang kita hadapi dan bahkan menjadi berkat bagi banyak orang.
Dengan memfokuskan kehidupan kita kepada Tuhan, mendisiplinkan diri di hadapanNya dan tekun membina hubungan denganNya, maka kita dapat menjadi prajurit yang tangguh bagi kemuliaan nama Yesus. Haleluya!
“Tetapi TUHAN menyertai aku seperti pahlawan yang gagah, sebab itu orang-orang yang mengejar aku akan tersandung jatuh dan mereka tidak dapat berbuat apa-apa.” Yer 20:11
“Tempalah mata bajakmu menjadi pedang dan pisau-pisau pemangkasmu menjadi tombak; baiklah orang yang tidak berdaya berkata: “Aku ini pahlawan!” ” Yoel 3:10
“Ikutlah menderita sebagai seorang prajurit yang baik dari Kristus Yesus.” 2 Timotius 2:3
Menjadi pengikut Kristus merupakan suatu panggilan yang begitu indah, karena kita tidak hanya menjadi jemaatNya yang hadir setiap ibadah hari Minggu saja, tetapi kita juga dipersiapkan untuk menjadi prajurit Yesus yang tangguh untuk menghadapi berbagai macam peperangan rohani dalam kehidupan kita.
Dalam Efesus 6:12 jelas sekali dikatakan bahwa hidup kita tidak hanya hidup secara jasmani saja (darah dan daging) tetapi hidup secara rohani dimana ada roh-roh jahat yang harus dilawan dan dipatahkan pekerjaannya yaitu dengan kuasa darah Yesus. Iblis selalu menjalankan siasat jahatnya melalui berbagai macam masalah dan cobaan bahkan melalui kenikmatan dunia untuk dapat menjatuhkan umat Tuhan. Tanpa ada perlawanan dari umat Tuhan, maka umatNya akan terseret jatuh dalam dosa.
*courtesy of PelitaHidup.com
Oleh karena itu kita harus menjadi prajurit Yesus yang tangguh agar dapat memenangkan pertempuranrohani ini. Tentunya ada harga yang harus dibayar untuk menjadi prajurit yang tangguh. Harus ada usaha yang kuat dan tindakan yang harus kita jalankan agar dapat menjadi prajurit yang baik.
Berikut 3 rahasia untuk menjadi prajurit Yesus yang tangguh:
1. Fokus Kepada Tuhan
“Seorang prajurit yang sedang berjuang tidak memusingkan dirinya dengan soal-soal penghidupannya, supaya dengan demikian ia berkenan kepada komandannya.” 2 Tim 2:4
Prajurit yang berjuang memfokuskan dirinya kepada peperangan yang sedang dihadapinya. Dia tidak boleh kehilangan fokus pada saat peperangan, karena begitu kehilangan fokus sesaat saja, maka dia bisa kehilangan nyawanya dan merugikan seluruh pasukan. Apa yang diperintahkan oleh komandannya akan dijalankannya dengan sepenuh hati tanpa pertanyaan ataupun keraguan sedikitpun. Prajurit akan fokus kepada perintah dan misi yang sedang dijalankan hingga misi itu dapat berhasil.
*courtesy of PelitaHidup.com
Demikian juga dengan kehidupan rohani kita, kita harus bisa memfokuskan diri kita kepada Tuhan dengan menyingkirkan segala keraguan, ketakutan, kekuatiran dan segala pertanyaan yang muncul dalam diri kita. Tuhan kita adalah komandan yang tahu persis tujuan dari perintah yang diberikan kepada kita. Dia tidak akan menjerumuskan kita dengan perintah-perintah yang diberikanNya bagi kita.
Ketika kita fokus untuk melakukan segala perintahNya dan percaya kepadaNya dengan segenap hati kita, maka kita akan dapat menyelesaikan ‘misi’ yang Tuhan sedang berikan bagi kita. Kita dapat menyelesaikan segala masalah yang kita hadapi.
*courtesy of PelitaHidup.com
Ketika kita mulai kuatir dengan kebenaran dari FirmanNya dan segala janji Tuhan bagi kita, maka musuh (si iblis) akan dapat dengan mudah mengalahkan kita dengan berbagai masalah yang menekan kita, sehingga kita tidak bisa mendapat jalan keluar dari masalah yang kita hadapi.
Hiduplah dalam kebenaran dan berkenan kepada Tuhan, maka kita akan menjadi prajurit yang baik di hadapanNya.
“Sebab mataku tertuju pada kasih setia-Mu, dan aku hidup dalam kebenaran-Mu.” Maz 26:3
*courtesy of PelitaHidup.com
.
2. Disiplin
“Seorang olahragawan hanya dapat memperoleh mahkota sebagai juara, apabila ia bertanding menurut peraturan-peraturan olahraga.” 2 Tim 2:5
Olahragawan tidak akan memperoleh mahkota sebagai juara jika dia tidak berlatih dengan sungguh-sungguh. Jika dia bermalas-malasan dalam berlatih, hari ini berlatih, besok tidak berlatih, kemudian hari berikutnya berlatih dan hari berikutnya lagi tidak berlatih, maka dia tidak akan menjadi juara. Tingkat kompetisi dalam suatu perlombaan/pertandingan/kejuaraan sangatlah tinggi. Semakin bergengsi suatu event pertandingan, maka semakin tinggi pula tingkat kompetisi yang ada. Dan tentunya intensitas latihan yang harus dilakukan juga harus lebih tinggi lagi. Untuk itu diperlukan yang disebut dengan kedisiplinan.
Kedisiplinan dalam berlatih akan memacu keterampilan dan kekuatan sang olahragawan sehingga dapat bersaing dengan ketat pada saat pertandingan. Kedisiplinan dalam berlatih juga akan meningkatkan stamina dalam bertanding.
Hal ini serupa dalam kerohanian. Kedisiplinan secara rohani juga sangat mutlak diperlukan agar kita sanggup melawan si ‘musuh’ yaitu iblis.
Ketika kita bermalas-malasan dalam membaca Firman Tuhan, doa pribadi, mengikuti ibadah/persekutuan dan lainnya, maka kekuatan tubuh rohani kita akan melemah. Kita dapat dengan mudah dikalahkan oleh tipu daya si iblis.
Tetapi ketika kita melatih tubuh rohani kita dengan rutin dan disiplin setiap hari-nya, maka tubuh rohani kita akan semakin kuat, semakin tangguh, semakin besar dan semakin tangkas dalam menghadapi ‘lawan’ kita yaitu iblis dengan siasatnya.
Disiplin dalam beribadah akan memacu kehidupan rohani kita sehingga kita dapat menjadi prajurit Yesus yang tangguh dan kuat.
“Janganlah kita menjauhkan diri dari pertemuan-pertemuan ibadah kita, seperti dibiasakan oleh beberapa orang, tetapi marilah kita saling menasihati, dan semakin giat melakukannya menjelang hari Tuhan yang mendekat.” Ibr 10:25
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3. Ketekunan
“Seorang petani yang bekerja keras haruslah yang pertama menikmati hasil usahanya.” 2 Tim 2:6
Petani selalu menjalani pekerjaannya tanpa jemu-jemu. Mulai dari menyiapkan lahan untuk bertani, kemudian membajaknya, menanami dengan bibit tanaman, mengairi lahan pertaniannya, memberi pupuk, merawat, mengusir hama yang menggangu, hingga pada akhir musim dia akan menuai hasilnya. Sebelum hasil panen dijual, sang petani akan menikmati terlebih dahulu hasil yang dia dapat. Dia layak menikmati hasil kerja kerasnya selama satu musim tersebut.
Pekerjaan yang dia lakukan ini tidak membuat dia bosan, karena dari pekerjaan inilah dia mendapatkan penghidupan bagi dirinya dan keluarganya. Dia senantiasa tekun menjalankan pekerjaannya walau ditempa dengan panas terik tiap harinya, atau bahkan hujan yang tak menentu, mungkin juga gangguan hama yang dapat merusak tanaman dan lain sebagainya. Sang petani yakin bahwa apa yang yang dikerjakannya akan membuahkan hasil pada akhirnya.
Hubungan kita dengan Tuhan yang kita bangun setiap harinya, Firman Tuhan yang kita baca tiap hari dan kita praktekkan, doa yang kita naikkan tiap hari, ibadah yang senantiasa kita ikuti baik pada hari Minggu maupun tengah minggu, semuanya itu adalah sama dengan lahan pertanian yang sedang kita olah dan kita tanami dengan tanaman, yang kemudian kita pelihara hingga akhirnya kita panen hasil buahnya.
Mungkin ada waktunya pembacaan Firman Tuhan menjadi sangat membosankan atau bahkan doa-doa yang kita panjatkan terasa tidak terdengar oleh Tuhan. Mungkin juga kita merasa sia-sia datang ke ibadah atau persekutuan.
Tetapi ketika kita tetap tekun melakukan semuanya itu, tanpa menghiraukan kejenuhan dan kelelahan yang kita rasakan, maka pada akhirnya kita akan menuai hasilnya.
Dengan tekun membina hubungan dengan Tuhan, maka kita sedang membangun kehidupan rohani yang kuat dan bertumbuh terus hingga pada akhirnya hidup kita akan menghasilkan buah pada waktunya. Hidup kita pasti akan menjadi berkat bagi orang lain. Kita akan terbentuk menjadi prajurit Tuhan yang kuat dan handal, yang siap menolong dan membantu setiap orang yang kesusahan atau sedang dalam masalah.
“Karena itu, saudara-saudaraku yang kekasih, berdirilah teguh, jangan goyah, dan giatlah selalu dalam pekerjaan Tuhan! Sebab kamu tahu, bahwa dalam persekutuan dengan Tuhan jerih payahmu tidak sia-sia.” 1 Kor 15:58
.
.
Menjadi prajurit Yesus yang tangguh merupakan suatu hal yang luar biasa. Kita akan sanggup mematahkan segala tipu daya si iblis, memenangkan setiap masalah yang kita hadapi dan bahkan menjadi berkat bagi banyak orang.
Dengan memfokuskan kehidupan kita kepada Tuhan, mendisiplinkan diri di hadapanNya dan tekun membina hubungan denganNya, maka kita dapat menjadi prajurit yang tangguh bagi kemuliaan nama Yesus. Haleluya!
“Tetapi TUHAN menyertai aku seperti pahlawan yang gagah, sebab itu orang-orang yang mengejar aku akan tersandung jatuh dan mereka tidak dapat berbuat apa-apa.” Yer 20:11
“Tempalah mata bajakmu menjadi pedang dan pisau-pisau pemangkasmu menjadi tombak; baiklah orang yang tidak berdaya berkata: “Aku ini pahlawan!” ” Yoel 3:10
Menjadi Orang Bersemangat dan Optimis Menghadapi Masalah
Menjadi Orang Bersemangat dan Optimis Menghadapi Masalah
“Orang yang bersemangat dapat menanggung penderitaannya, tetapi siapa yang akan memulihkan semangat yang patah?” Amsal 18:14Beragam persoalan bisa menimpa siapa saja. Entah orang kaya atau miskin, tua atau muda, setiap orang selama hidup di dunia ini selalu berhadapan dengan berbagai persoalan. Setiap orang, terlepas dari status sosial, pendidikan, profesinya, dan bahkan sebagai hamba Tuhanpun tidak terluput dari yang namanya pergumulan atau persoalan. Manusia harus berhadapan dengan masalah selama hidup di dunia ini. Setiap orang tentunya memiliki persoalan yang berbeda-beda.
Kita tidak boleh menyerah, walau badai apapun yang sedang menerpa. Sebab pencobaan yang kita alami tidak pernah melebihi kekuatan kita, seperti yang disebutkan dalam Firman Tuhan.
“Pencobaan-pencobaan yang kamu alami ialah pencobaan-pencobaan biasa, yang tidak melebihi kekuatan manusia. Sebab Allah setia dan karena itu Ia tidak akan membiarkan kamu dicobai melampaui kekuatanmu. Pada waktu kamu dicobai Ia akan memberikan kepadamu jalan keluar, sehingga kamu dapat menanggungnya” 1 Kor 10:13
*courtesy of PelitaHidup.com
Allah itu baik. Dia sahabat kita, dalam segala susah Dia selalu datang menghibur. Biasanya ada beberapa hambatan-hambatan dalam meraih sebuah keberhasilan adalah antara lain, sikap yang putus asa, patah semangat, menyerah, keinginan untuk mundur, dan lain sebagainya. Kalau sikap seperti ini dibiarkan akan membuat seseorang itu menjadi frustrasi, dan tetap tinggal dalam masalahnya. Dalam menghadapi setiap masalah, kita membutuhkan sebuah semangat untuk berjuang dan bangkit, dengan pertolongan Tuhan agar kita sampai pada tujuan yang diinginkan.
*courtesy of PelitaHidup.com
Allah itu baik. Dia sahabat kita, dalam segala susah Dia selalu datang menghibur. Biasanya ada beberapa hambatan-hambatan dalam meraih sebuah keberhasilan adalah antara lain, sikap yang putus asa, patah semangat, menyerah, keinginan untuk mundur, dan lain sebagainya. Kalau sikap seperti ini dibiarkan akan membuat seseorang itu menjadi frustrasi, dan tetap tinggal dalam masalahnya. Dalam menghadapi setiap masalah, kita membutuhkan sebuah semangat untuk berjuang dan bangkit, dengan pertolongan Tuhan agar kita sampai pada tujuan yang diinginkan.
Dalam cerita di Alkitab kita dapat melihat sebuah kondisi yang mengisahkan seseorang yang tidak lagi bersemangat dalam hidupnya, yaitu kisah nabi Elia. Keberhasilan Elia membunuh 450 orang nabi baal seorang diri membuat Izebel marah dan bermaksud membunuhnya. Mendengar berita itu, larilah Elia untuk menyelamatkan diri, ia dalam ketakutan, putus asa dan patah semangat. Ia lari ke gunung Horeb untuk bersembunyi.
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Ada beberapa kondisi yang dialami nabi Elia ini, yaitu:
a). Ia kelelahan, lelah jasmani setelah perjalanan panjang, empat puluh hari, empat puluh malam lamanya sampai ke gunung Allah, yaitu gunung horeb.*courtesy of PelitaHidup.com
“Kemudian ia ingin mati, katanya: “Cukuplah itu! Sekarang, ya Tuhan, ambillah nyawaku, sebab aku ini tidak lebih baik daripada nenek moyangku” 1 Raj 19:4b.
b). Ia merasa telah gagal membuat bangsa Israel untuk bertobat,
*courtesy of PelitaHidup.com
c). Ia merasa kesepian, hanya seorang diri saja dalam pergumulan untuk kebenaran Allah.
*courtesy of PelitaHidup.com
c). Ia merasa kesepian, hanya seorang diri saja dalam pergumulan untuk kebenaran Allah.
“Jawabnya: “Aku bekerja segiat-giatNya bagi Tuhan, Allah semesta alam,karena orang Israel meninggalkan perjanjianMu, meruntuhkan mezbah-mezbahMu dan membunuh nabi-nabiMu dengan pedang; hanya aku seorang dirilah yang masih hidup, dan mereka ingin mencabut nyawaku” 1 Raj19:10
Allah tidak tinggal diam, Ia tetap memperhatikan Elia yang sedang patah semangat itu. Ia membiarkan Elia istirahat dan tertidur, kemudian Allah mengirim malaikatNya untuk memberi makan Elia. Allah juga datang untuk memberikan semangat kepadanya dan memperkuat imannya di gunung Horeb itu. Allah sesungguhnya tidak akan meninggalkan nabi ataupun umat-Nya yang setia.
*courtesy of PelitaHidup.com
“Firman Tuhan kepadanya:”, pergilah, kembalilah ke jalanmu, melalui padang gurun ke Damsyik, dan setelah engkau sampai, engkau harus mengurapi Elisa bin Safat, dari Abel Mehola, menjadi nabi menggantikan Engkau” 1 Raj 19:15-16
*courtesy of PelitaHidup.com
“Firman Tuhan kepadanya:”, pergilah, kembalilah ke jalanmu, melalui padang gurun ke Damsyik, dan setelah engkau sampai, engkau harus mengurapi Elisa bin Safat, dari Abel Mehola, menjadi nabi menggantikan Engkau” 1 Raj 19:15-16
Ketika anak-anak Tuhan putus asa dimanapun mereka berada, melalui Yesus Kristus mereka dapat memohon kepada Allah, untuk menerima kekuatan dan semangat agar mampu menghadapi situasi.
Orang yang bersemangat adalah orang yang tidak mau menyerah, dan tidak mau terpengaruh oleh keadaan, sekalipun hal itu kurang baik. Tindakan/perbuatannya tidak ditentukan atau dipengaruhi oleh keadaan. Mengapa demikian ? Karena, ia memiliki target dan tujuan yang ingin dicapainya. Orang yang bersemangat akan tetap optimis, mereka percaya karena bersama dengan Allah akan mampu untuk menghadapi setiap kesukaran.
“Segala perkara dapat kutanggung didalam Dia yang memberi kekuatan kepadaku” Fil 4:13
Orang yang bersemangat memiliki iman, tetap percaya pada Firman Allah yang berkuasa. Jadilah orang yang bersemangat dalam hidup ini, apapun kondisi yang sedang terjadi, tetap miliki semangat. Semangat sangat diperlukan untuk memperoleh apa yang ingin kita capai. Karena dengan bersemangat kita akan tetap mengarahkan pandangan kita kepada tujuan, dan ada usaha untuk mencapainya.
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Untuk menjadi orang yang bersemangat yang selalu optimis, kita memerlukan:
1. Keberanian bertindak untuk mengambil resiko
Orang yang bersemangat memiliki keberanian untuk bertindak. Siap hidup dan siap mati, mereka tidak takut dan gemetar karena mempunyai ketetapan hati yang mantap. Ingat, bagaimana kisah Sadrakh, Mesakh dan Abednego ? Ada sebuah perintah yang telah dibuat bahwa ketika mendengar bunyi sangkakala, seruling, kecapi atau alat musik lainnya maka haruslah setiap orang sujud menyembah patung yang telah didirikan oleh raja Nebukadnezar. Mereka tidak mau menyembah patung yang telah didirikan oleh raja Nebukadnezar tersebut.Dalam Kitab Daniel 3:6 “Siapa yang tidak sujud menyembah, akan dicampakkan seketika itu juga ke dalam perapian yang menyala-nyala.”
Didapatilah bahwa mereka tidak mengindahkan titah itu, mereka tidak mau memuja dan menyembah patung tersebut. Adalah sebuah ancaman bagi mereka, dengan resiko mereka harus dimasukkan kedalam perapian. Mereka tidak khawatir, cemas dan takut, malah dengan berani untuk menerima hukuman itu. Mereka tetap mempertahankan iman yang mereka percayai.
Beginilah yang mereka ucapkan kepada raja itu, Daniel 3:17-18 ”Jika Allah yang kami puja sanggup melepaskan kami, maka Ia akan melepaskan kami dari perapian yang menyala-nyala itu, dan dari dalam tanganmu ya raja. Tetapi seandainya tidak, hendaklah tuanku mengetahui, ya raja, bahwa kami tidak akan memujja dewa tuanku, dan tidak akan menyembah patung emas yang tuanku dirikan itu.”
Mereka berani berkata tidak dan merekapun berani bertindak menerima hukuman yang sudah ditetapkan itu. Dengan amarah raja itu memerintahkan supaya perapian dibuat tujuh kali lebih panas dari biasanya, dan ketika mereka dicampakkan kedalam api, mereka tidak terbakar, rambut di kepala mereka tidak hangus, bahkan bau kebakaranpun tidak ada.
“Lalu Nebukadnezar mendekati pintu perapian yang menyala-nyala itu ; berkatala ia: “Sadrakh, Mesakh, dan Abednego, hamba-hamba Allah yang maha tinggi, keluarlah dan datanglah kemari!” Dan 3:26
Merekapun keluar dengan selamat dari perapian , Tuhan menyertai mereka. Dengan berani mereka mengatakan sekalipun Allah tidak menolong, mereka siap untuk mati bagi Tuhan. Tetapi Tuhan tidak tinggal diam, mereka diluputkan dari panas api itu, mereka tidak terbakar, tidak ada bau hangus, mereka tetap utuh seperti sediakala.
“Apabila engkau berjalan melalui api engkau tidak akan dihanguskan, dan nyala api tidak akan membakar engkau.” Yes 43:2b
Kalau kita berani bertindak lakukan sesuatu kebenaran, Tuhan pasti menolong, Tuhan juga pasti membela FirmanNya. Jadi, jangan takut, hadapilah setiap persoalan, jangan lari, Tuhan memberi kekuatan agar kita dapat meraih keberhasilan.
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2. Sikap tidak mau menyerah
Dalam Alkitab ada sebuah cerita tentang seorang perempuan yang sudah 12 tahun menderita pendarahan. Perempuan ini sudah diobati oleh berbagai-bagai tabib, namun keadaannya makin memburuk. Perempuan ini tidak putus asa, ia tetap memiliki semangat untuk sembuh. Tatkala ia mendengar berita tentang Yesus Sang Penyembuh itu, iapun berusaha untuk mencari Yesus, sebab ia yakin Yesuslah yang dapat menolong untuk menyembuhkannya.Perempuan ini adalah orang yang bersemangat. Ketika Yesus dalam perjalanan menuju rumah kepala ibadat, ditengah kerumunan banyak orang, perempuan ini berusaha untuk menghampiri Yesus agar menerima kesembuhan dariNya. Perempuan ini tidak mau menyerah, dia tetap memiliki semangat, dia terus berjalan untuk menghampiri Yesus sekalipun ia sedang dalam penderitaan, mungkin ia berjalan tidak seperti orang normal karena penyakitnya itu, jalannya lambat tapi ia terus berusaha untuk maju mendekati Yesus dari arah belakang.
Perempuan ini mempunyai suatu tujuan untuk sembuh, ia memiliki iman, “Karena katanya dalam hatinya:”Asal kujamah saja jubah-Nya, aku akan sembuh.” (Mat 9:21). Setelah hal itu dilakukannya iapun menjadi sembuh. Jerih payahnya tidak sia-sia. Ia berhasil, ia sembuh. Setiap orang yang mau mendekatkan diri kepada Yesus tidak akan menyerah, tetap berjuang sampai memperoleh apa yang ingin dicapai.
“Tetapi kamu ini, kuatkanlah hatimu, jangan lemah semangatmu, karena ada upah bagi usahamu” 2 Taw 15:7
“Dan bahwa Allah memberi upah kepada orang yang sunggguh-sungguh mencari Dia” Ibr 11:6b
Kalau semangatmu sedang lemah, bangkitlah mencari Tuhan, dengan berdoa, membaca Firman Allah, mengikuti ibadah dan memuji menyembah Dia. Pasti ada kekuatan baru dan upah yang akan diberikanNya, itu janjiNya.
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3. Iman yang teguh
Rasul Paulus setelah pertobatannya, memberikan hidupnya untuk melayani Tuhan, ia memenuhi panggilan Tuhan sebagi salah satu rasul yang ikut menderita bagi Kristus.“Dalam segala hal kami ditindas, namun tidak terjepit; kami habis akal, namun tidak putus asa; kami dianiaya, namun tidak ditinggalkan sendirian, kami dihempaskan, namun tidak binasa.” 2 Kor 4:8
“Aku banyak berjerih lelah dan bekerja berat; kerap kali aku tidak tidur; aku lapar dan dahaga; kerap kali aku berpuasa, kedinginan dan tanpa pakaian.” 2 Kor 11:27
Dalam mengiring Yesus, Paulus banyak sekali mengalami penderitaan dan aniaya. Paulus juga mengalami kesedihan, ia ditinggalkan oleh teman-temannya.
“Pada waktu pembelaanku yang pertama, tidak seorangpun yang membantu aku, semuanya meninggalkan aku, Tetapi Tuhan mendampingi aku dan menguatkan aku, supaya dengan perantaraanku Injil diberitakan, Dan Tuhan akan melepaskan aku, dari setiap usaha yang jahat, Dia akan menyelamatkan aku, sehingga aku masuk ke dalam kerajaanNya di Sorga. Bagilah kemuliaan selama-lamanya”. 2Tim 4:16-18
Di Roma pada saat itu sedang terjadi penganiayaan yang hebat, dan tidak ada seorangpun yang berani mengakui mengenal rasul Paulus. Paulus merasa kesepian dan kecewa, namun ia tetap merasakan kehadiran Tuhan, yang memberikan kekuatan padanya. Paulus mengakui bahwa ia mempunyai keyakinan yang kokoh, sebab Injil adalah kekuatan Allah yang menyelamatkan setiap orang yang percaya. Paulus sanggup menghadapi dan mengatasi segala rintangan sebab ada Tuhan yang selalu memberi pertolongan dan kekuatan baginya. Karena iman yang teguh Rasul Paulus tetap berjuang, dan bahkan setia sampai mati bagi Tuhan.
“Aku telah mengakhiri pertandingan yang baik, aku telah mencapai garis akhir dan aku telah memelihara iman. Sekarang telah tersedia bagiku mahkota kebenaran yang akan dikaruniakan kepadaku oleh Tuhan, Hakim yang Adil, pada hari-Nya; tetapi bukan hanya kepadaku, melainkan juga kepada semua orang yang merindukan kedatangan-Nya.” 2 Tim 4:7-8
Apapun keadaan yang kini tengah kita hadapi, kita tidak boleh hilang pengharapan, putus asa atau melepaskan iman saat menghadapi berbagai masalah. Hadapilah semua bersama Tuhan, kita akan dapat mengalami pengalaman-pengalaman yang baru bersama Tuhan. Setiap Firman Tuhan yang kita butuhkan terjadi atas kita, harus tetap kita percaya, sebab ada firman Tuhan tertulis:
“Aku tidak akan melanggar perjanjian-Ku, dan apa yang keluar dari bibir-Ku tidak akan Kuubah” Maz 89:35
Semua yang Tuhan janjikan itu melalui Firman-Nya, tidak akan ditarik kembali, dan Tuhan tidak mengingkari Janji-Nya itu. Arahkan pandangan, pikiran dan hati kepada FirmanNya, sebab itulah kebenaran yang akan memulihkan kita. Allah itu sangat baik.
“Tuhan itu dekat kepada orang-orang yang patah hati, dan Ia menyelamatkan orang-orang yang remuk jiwanya” Maz 34:19.
Kita harus percaya pada Firman-Nya. Supaya iman tetap teguh, baca, renungkan dan perkatakanlah Firman Tuhan itu kepada diri kita sendiri maupun kepada orang lain.
Semangat merupakan jalan untuk memperoleh apa yang kita butuhkan. Tetaplah bersemangat, miliki keberanian untuk melakukan Firman Allah, jangan pernah menyerah dan tetap teguh pegang janji Tuhan sampai menjadi sebuah kenyataan. Tuhan memulihkan setiap semangat yang patah. Orang yang bersemangat akan selalu optimis dalam menghadapi setiap persoalan, untuk meraih keberhasilan. Selamat berjuang dan tetap semangat, Tuhan Yesus memberkati kita semuanya.
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“Berbahagialah ia yang membacakan dan mereka yang mendengarkan kata-kata nubuat ini, dan yang menuruti apa yang ada tertulis di dalamnya, sebab waktunya sudah dekat” Wahyu 1:3.
Kamis, 12 Agustus 2010
How to Increase Quality of Food by Hygiene and Sanitation
How to Increase Quality of Food by Hygiene and Sanitation
By :
CHANDRA SIRAIT 2007210036
DEISY ARIYANI 2007210045
MELI MAULANI 2007210127
FACULTY OF PAHRMACY
UNIVERSITY OF PANCASILA
JAKARTA
2009
FOREWORD
This paper is the was made for Scientific Competition or LKTI (Scientific Essay Competition), organized by Bogor Agricultural Institute which will be held in March 2010.
All praises to God Almighty who has given grace and his guidance so that the compiler can finish this paper.
Authors thank all for those who have helped in making this paper.
Authors realize this paper is still far from excellent, therefore, criticism and suggestions from readers are the authors expected.
Finally, authors hope this paper can be useful for authors and readers, especially for Student from the Faculty of Pharmacy, University of Pancasila in increasing knowledge and motivation for the better future
Jakarta, March 20th 2010
Authors
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How to Increase Quality of Food by Hygiene and Sanitation
CHANDRA SIRAIT(1), DEISY ARIYANI(2), AND MELI MAULANI(3)
Faculty Of Pharmacy University Of Pancasila
Srengseh Sawah, jagakarsa, Jakarta 12640, carlo¬_mandez87@yahoo.com
ABSTRACT
Human need for food from time to time has been increased. By these improvements, there have been more food industries that provide good food in the form of raw foods, processed foods, and fast foods. Food produced and distributed can be derived from large industries, secondary industries, small industries, and home industries. The negative side of food industries will eventually bring about the abundance of the risks, one of which is about food poisoning. Cases of food poisoning in Indonesia was ranked as the 2nd largest prior to case of infectious disease. The factor majorly causing food poisoning cases is the lackness of the application of food sanitation. The cause of food poisoning according to Mortimer and Wallace may come from biological, physical, and chemical contaminations. To prevent such contaminations there are some efforts which can be done the application of food sanitation as well as the application of HACCP( Hazard Analys Control Point) system with monitoring. In 1993, the Codex Alimentarius Commission (CAC) as known a food standard commission of FAPO / WHO as a reference / international standards for monitoring food safety. Then, the application of the HACCP standard in Indonesia is translated into Indonesian National Standard (SNI 01-4852-1998). Which also has been developed to be guide / application of industrial food in Indonesia, HACCP system has 3 important approaches in the supervision and quality control of food products, named : (1) food safety, (2) whole-someness, and (3) economic fraud. By means of this HACCP approach, the quality of food safety control and of the products, either managed by small, medium, or large industry, can be more assured. because the risks of and the angers of each stage in processing can be controlled. To applying HACCP the improvement of human resources quality is required, so that these system approaches can achieve the objective, where quality is the main capital to compete in local markets and to face global competition. One way to improve the quality of human resources is the knowledge of food industry, for example, education of domestic food industries which already regulated in Kep. Men. Kes. RI No. 02912/B/SK/IX/1986.
Key word : HACCP, quality of food, food poisoning and food safety
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CONTENTS
FOREWORD…….…………………………………………………………...…...i
ABSTRACT……………...…………………………..…………………………...ii
CONTENTS ……...……………….……………………………..………………iii
TABLE CONTENT………………………………………………...…………...iv
CHAPTER I INTRODUCTION
1. BACKGROUND………………………………………….1
2. FORMULATION OF PROBLEMS……………………..2
3. OBJECTIVES………………………………..…………....3
4. BENEFITS…………………………..………………….....4
CHAPTER II LITERATURE REVIEW
1) POISONING CASES………….………………………….5
2) FOOD POISONING………………………………………6
3) CONTAMINATION HAZARDS…………………………7
4) FOOD SANITATION……………………………….......11
5) WRITING METHODE…………………………………..17
CHAPTER III DISCUSSION……………………………………………………18
CONCLUSION……………………………………...…………….…..19
CHAPTER IV REFERENCE...………………………………………………..20
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TABLE CONTENT
1. Table 1 shows, in a 5-year period (2001-2005) the number of outbreaks of food poisoning………………………………….…………………………………….5
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1
CHAPTER I
INTRODUCTION
Human need for food from time to time has increased. In line with these improvements, there have been more industries that provide good food in the form of raw foods, processed foods, and fast foods. Food produced and distributed can be derived from large industries, secondary industries, small industries, and home industries. Currently in Indonesia as a country developing stage to advanced country give effect to the rate of growth for small industrial and medium industry very rapidly. But many small and medium industries are more focused on a profit than focused on a quality, especially in quality of safety products. Most of the food industry manufacturers avoid liability in the consumer safety compliance within various reasons such as rising raw material prices, distribution costs, wages of employees, and taxes. Consequences of passiveness the manufacturers about the safety of consumers so that the danger deviations are come, such as food poisoning. Food poisoning cases put Indonesia on the 2nd position as the largest in Southeast Asia. Food poisoning cases are often caused by a variety of contamination. According to Mortimer and Wallace contamination hazard are divided into 3 groups, there are biological hazards, physical hazards and chemical hazards. These dangers can be derived from the food itself, either directly or cross-contamination. In addition there is also danger of contamination originating from the environment (soil, water, and air), and contamination of equipment. Most of poisoning cases in Indonesia is derived from biological hazards, generally caused by microorganisms, such as Escherichia coli that can cause bloody diarrhea, renal failure, and thrombotic thrombocytopenic purpura. Clostridium botulinum can cause Crohn's disease. And Salmonella sp. can cause typhoid disease. As a result of threaten food security is not only in Indonesia but also in the world, so the HACCP’s system was established. In 1993, Codex Alimentarius Commission (CAC) as a food standard commission of FAPO / WHO has set a Hazard Analysis Critical Control Point (HACCP) as a reference / international standards for monitoring food safety (food safety). Therefore, many countries have abandoned the conventional control system, where the final product monitoring system through making and testing sample of a product has been abandoned and turned into the HACCP, whose system is a quality control system focusing on preventive actions. Then the application of the HACCP standard in Indonesia is translated into Indonesian National Standard (SNI 01-4852-1998). SNI was developed to be guide / application for business in Indonesia, making it possible to enter the phase of the sertification process. Besides referring to the SNI, it may also be referred to the guidelines of National Standardization agency 1400-1999. System of HACCP has 3 important approaches in the supervision and
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quality control of food products, there are : (1) food safety, food safety is the aspects of the production process that can cause disease. (2) whole-someness, that
is a characteristic of the product or the processing in connection with the contamination of the product or sanitation facilities and hygiene, and (3) economic fraud, the illegal acts or fraud that could harm the consumers. These actions include falsification of raw materials, the use of excessive additives, and the use of hazardous packaging. There are some danger that can be prevented or minimized through the application of the basic prerequisites for the HACCP’s system supporting such as GMP (Good Manufacturing Practices), SSOP (Sanitation Standard Operational Procedures), SOP (Standard Operational Procedure), and other support systems. In order to achieve the purpose of HACCP, increasing the quality of human resource is required, and also the quality is the main capital to increase the quality of human life.
Formulation of the problem:
1. How is the development of food industries in Indonesia?
2. Are there any impacts from these development?
3. Are there any danger that can cause food poisoning?
4. How to overcome the dangers of food poisoning?
5. What rules have made by government to take action against for the manufacturers whom do deviation of food safety?
6. Who is responsible for supervision of food safety?
Objectives and benefits:
1. To increase public awareness of the importance of food sanitation.
2. With the increasing public awareness of food sanitation, it will be expected to decrease the number of poisoning cases and increase quality of life in the community.
3. Can create the food products that have good quality and nutrition.
4. Increasing belief and interest the consumer about the products that generated by the food industry in Indonesia.
5. To open business opportunities for the community that can break down the numbers of unemployment.
6. There is increasing in surveillance of food industries in Indonesia so that can produce great quality local products and also can compete with foreign products.
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CHAPTER II
LITERATURE REVIEW
The development of food industry in Indonesia is very fast, it provides food industry in the form of raw materials, processed and fast foods. Food produced and distributed can be derived from large industries, secondary industries, small industry, and domestic industriesa. In Indonesia a developing industry to give effect to the rate of growth for small and medium industry. But many small and medium industries are more focused on a profit than focused on a quality, especially in quality of safety products. Most of the food industry manufacturers avoid liability in the consumer safety compliance within various reasons such as rising raw material prices, distribution costs, wages of employees, and taxes. Consequences of passiveness the manufacturers about the safety of consumers so that the danger deviations are come, such as food poisoning. The main parameter that the most easy to see for indicating the level of food security in a country is the number of poisoning case which is caused by food. The data based on reporting received were including the number of the extraordinary incidents of food poisoning, the number of people who are sick, and the number of people who died. Table 1 shows, in a 5-year period (2001-2005) the number of outbreaks of food poisoning as well as people who are exposed, ill, died of poisoning tend to be increased; as well as with Case Fatality Rate (CFR) and the Incident Rate (IR). It is supposed many outbreaks of food poisoning that has not been reported in Indonesia.
Table 1. Poisoning Cases in Years 2001 – 2005
Years Outbreaks Exposure Sick Died CFR *) IR **)
2001 26 1965 1183 16 1.35 0.54
2002 43 6543 3635 20 0.28 1.67
2003 34 8651 1843 12 0.65 0.84
2004 164 22297 7366 51 0.69 3.37
2005 184 23864 8949 49 0.55 4.11
*) Case Fatality Rate (CFR): the ratio between the number who died in the hospital multiplied by 100.
**) Incident Rate (IR) is the number of incidents per 100,000 population.
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Besides food poisoning case was also put Indonesia on the 2nd position as the largest in Southeast Asia in 2004.
Food source for the causes of food poisoning in 2004 were: household food (53.7 percent), food processing (15.2 percent), food catering (15.2 percent), food snacks (12.2 percent), and not reported (3.7) whereas in 2005 the household food (42.4 percent), food processing (15.2 percent), food catering (21.2 percent), food snacks (17.9 percent), and other (3.3 percent). Viewed based on etiology, the causes outbreak of food poisoning were reported in 2005 is known for a confirmed 5.43 percent, 18.48 percent suspect’s known cause and 76.09 percent of suspect unknown cause. The causes of microbiology food poisoning include by Staphylococcus aureus, Bacillus aureus, Salmonella sp., and Escherichia coli pathogens. And the causes of chemical food poisoning include nitrite, histamine, formaldehyde, cyanides, methanol, and tetradotoksin.
According to Mortimer and Wallace contamination hazards are divided into 3 groups, there are biological hazards, physical hazards and chemical hazards.
Biological Hazard
In general the numbers and kinds of microorganism that were found in the food reflect the quality and sanitation of the food. Microbes in food can have a positive and negative role.
- Microbes have a positive role include:
1. Role in the process of making food and fermented beverages (eg, mold Penicillium roqueforti involved in making cheese)
2. Role in increasing the nutritional value of food
3. Role in the procurement of smell, color and taste
- Microbes have an impact on food negaif such as:
1. Can decrease the nutritional value
2. Change the value of unwanted organic
3. And can produce toxins
Biological hazards are living organisms that can cause food unsafe to consume. This danger is often associated with raw materials, and also probably will be
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appeared during in processing. Biological hazards may include viruses, bacterias, and parasites.
Viruses
The virus is very small organisms much smaller than bacteria. The virus has a size approximately ranging from 10 nm - 260 nm x210. Virus-celled form of particles which can multiply within the cell. The virus can cause food poisoning so that will be appeared gastroenteritis. The viruses include echovirus, coxsackie virus, poliomyelitis, and hepatitis. Members of reovirus, adenovirus and others also play in a role. The main symptoms of food poisoning by virus is sudden diarrhea, that is often accompanied by nausea, vomiting, lethargic, abdominal pain or fever.
Parasites
Nemathelminthes in general are worms which living as parasite and injuring humans. They injure humans and animals, except planarians. Planarians can be used for fish meal. Nemathelminthes (gilig worms), such as Ascaris lumbricoides. It is often called the stomach worms or intestinal worms or roundworms. Intestinal parasites in humans, animals with a bilaterally symmetrical body with a good digestive tract but no circulatory system. For example gilik worms, askaris worms, akarm worms, hook worms, filaria worm. Nemathelminthes almost entirely have the plight as a result if they enter into other living thing. Such as Ascaris lumbricoides worms are stomach worms that suck nutrients from humans. Their lifes are related with the clean behaviors and conditions of environmental sanitation. Clinical symptoms caused by adult worms and larvas. If they are in the lungs, they will can cause coughing, fever, eosinofilia. And if they are in patients who malnutrition, they will occur intestine obstruction.
Bacteria
The bacteria that cause food poisoning is called bacterial pathogen is an organism that has the ability to cause or produce disease. For examples of bacterial pathogen are Salmonella sp., Escherichia coli, Clostridium botulinum, Vibrio cholera, Staphylococcus aureus, and many others. However, most cases of bacterial food poisoning caused by Clostridium botulinum, Salmonella sp., and Escherichia coli.
Clostridium botulinum
Botulism is a disease caused by food poisoning or drunk food by bacteria. This disease occurs because the feed contained botulinum toxin in preserved foods with less than perfect manner as those found in
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home canned foods. Foods that are usually associated with botulism are undergoing treatment for the purpose of preservation such as canning, making pickles, or fogging, but not can kill the bacteria. Some examples are fruits and vegetables are canned at home industries, smoked fish, meats and fish flavored. Distribution scheme Clostridium botulinum.
The symptoms of this disease usually starts around 12 to 48 hours after eating contaminated food. Symptoms include difficulty speaking, dilated pupil, double vision, dry mouth, nausea, vomiting and unable to swallow.
Salmonella spp.
Human who is infected by salmonella almost always caused by consuming food or drink contaminated. The food that usually contaminated include cookies that contain milk sauce, roast beef and eggs traded. Infections by salmonella bacteria attacks the gasstrointestine’s cannal that include stomach, small intestine and large intestine or colon. Salmonelosis outbreak is caused by food which is explosive or anything to relate with a wedding, banquet or other events that provide a meal for a group of people. The scheme spread Salmonella sp.
Symptoms of salmonella poisoning effect of 8 - 48 hours after eating food contaminated with salmonella, stomach pain appears suddenly with watery diarrhea or watery, sometimes with lenders or blood, often accompanied by nausea or vomiting, fever with a temperature of 38o to 39oC general occurred.
This bacteria comes from human and animal feces, infected into food because of holder behaviors that are not hygienic, washing equipment is not clean, the health of holder food processing and used washing water containing E. coli. The disease is caused by foods that contain a number of pathogenic bacteria, or toxins released by these bacteria. This disease can attack an individual, couple or family members or family groups who have a close relationship, lasted only a few hours, or if the weight took place in a few days, weeks or months and requires intensive treatment. In the vulnerable groups, such as children and the elderly, the disease would be very dangerous.
Physical Hazards
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Is a danger because of the physical contamination such as foreign objects that could harm humans if ingested, such as broken glass or glass, metals (wire, nails, needles, stapler, etc.), stones, leaves, twigs, wood, pests , jewelry, sand, plastic. Food which has risk of physical danger is dirty food, because it is contaminated by foreign objects such as pebbles, hair, nails, scales and so on. Food wrapped in plastic or leaves using a stapler can be separated into the food without being noticed.
Chemical Hazards
Is a danger of contamination of chemicals that can cause toxic poisoning or illness if eaten a human like: peptisida residues, hazardous metals (Pb, Hg, As), the danger of food packaging materials, and toxins naturally present in food.
Causes of chemical hazards in food
- Raw food such as vegetables and fruits may be contaminated with pesticides whose using in the farm with excessive doses or spraying of pesticides is performed while the vegetables or fruits to be harvested.
- Vegetables can be contaminated with dangerous metals because it is always doused with water contaminated by hazardous metals from the waste or waste industry.
- Tempe Bongkrek may be contaminated by Bongkrek poison as a result of wrong manufacturing and storage process.
- Contamination of food from packaging materials
Contact with the food packaging materials can cause chemical emigration monomers (vinyl chloride and styrene used in the manufacture of plastic) and the plasticizer. Different levels depending on the plastic hazard: a chemical constituent, which wrapped foods (acidic, fatty), length of exposure and temperature of the food when stored.
• Vinyl chloride
Has been identified as carcinogenic in the human liver, causing acute intoxication of the central nervous system depression and liver damage. Vinyl chloride is soluble in water and fatty
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material. In the cooking oil has been shown for vinyl chloride containing 14.8 mg / kg, and miniral water in bottles containing a vinyl chloride polyvinyl chloride in 6 months: the concentration of 170 mg / L.
• Plasticizer dissolved can cause liver and lung damage
• Styrofoam
It often used as a food packaging containers of instant or fast food. Made from foamed polystyrene with a polystyrene base material. And at high temperatures likely to move the chemical components in foods. Where the migration of styrene occurs at high temperatures > 300oC, styrene especially fat-soluble food. FDA requirements on the total residual styrene content of the maximum in packaging materials: 1% weight (10,000 ppm), and 0.5% (5000 ppm) for fat foods.
Source of food hazards
Source of food hazards can be derived from food, environments and contamination of equipment.
• Food
Pollution returned food products that have quality and safety is done by the physical contamination, chemical and biological contamination. That contaminations are called cross-contamination. Cross-contamination is harmful if it is calculated in terms of time and cost, the efforts to make food products become redundant and can not be marketed because of breakage. Which again is more detrimental if the contaminated food products had already cross-sell and cause poisoning to consumers.
Cross-contamination can occur because of contamination by dirty water or air, and also because of contact between the food with the employee or dirty equipment. Examples of cross-contamination that often occurs in small food industry facilities.
- Products processed food contaminated by raw materials back still dirty. This can occur because the food products that have been placed near the processed raw materials are still dirty. Items contaminated food can also be returned by contamination from employees who were working.
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• Environment
Source of contamination of the environment can be derived from water, air and soil. The disease occurs due to water from drinking contaminated water. Actually the source of infection was not water, but feces from humans or animals that have been polluting the water. Feces contain enteric pathogens if it is coming from the sick or infectious diseases, besides water contamination can also come from the laundry waste water, bathing water, residual waste, vegetable waste, plant waste. While the disease was transferred by air such as: colds, respiratory disease (melalaui coughing and sneezing). And other sources of contaminants from the soil, where microorganisms can exist in certain foodstuffs such as: celery, root vegetables, potatoes, carrots and tubers, it is because the presence of natural microorganisms in the soil (Clostridium botulinum.), And there is also Clostridium prefringens in the dust.
• Contamination of equipment
Food products may be contaminated by the contamination of machinery and equipment is still dirty.
Food poisoning can occur during the production process, which includes processing, packaging, transportation, preparation, storage and serving, the food may be exposed to danger contamination, such as biological hazards, chemical hazards and physical hazards. Because of food poisoning cases is very common in society. This indicates that food security conditions in the community is concerned, the high risk of food poisoning cases caused by the practice of healthy living and the use of inadequate sanitation in the community environment. In addition to food safety factors that cause food poisoning cases, fraudulent practices in food trade also often occured. As a result of threaten food security is not only in Indonesia but also in the world, so the HACCP’s system was established. In 1993, Codex Alimentarius Commission (CAC) as a food standard commission of FAPO / WHO has set a Hazard Analysis Critical Control Point (HACCP) as a reference / international standards for monitoring food safety (food safety). Then the application of the HACCP standard in Indonesia is translated into Indonesian National Standard (SNI 01-4852-1998). SNI was developed to be guide / application for business in Indonesia, making it possible to enter the phase of the sertification process. HACCP system has 3 important approaches in the supervision and quality control of food products, there are: (1) food safety, food safety is in the aspects of the production process that can cause disease. (2) whole-someness, are characteristic of the product or process in connection with the
10
contamination of the product or sanitation facilities and hygiene, and (3) economic fraud, the illegal acts or fraud that could harm consumers. In other words to control the quality of food product, so that the food sanitation is needed.
Sanitation in food led to efforts to create and improve a condition that can prevent food contamination that can cause food poisoning. Food sanitation aims to ensure the safety and purity food, Medium consumers from disease, and prevent the sale of harmful food consumers. Food sanitation include: (1) sanitation of food processing, (2) sanitation of equipmenst, buildings, and facilities, (3) sanitation of worker, (4) sanitation of water and environmental.
1. Food Sanitation
Damage food can cause disease or result in the ruins that causes food poisoning. Damaged food may be caused by microorganisms in food, cooking temperatures are not suitable for some food and food storage that is not true. And attempt to prevent the damage food so that the controling microorganisms in food can be done, then the cooking temperature and settings for food processing and food storage settings can be correct.
• Control of microorganisms in food
Most food will soon be dismantled or destroyed by microorganisms, except when preserved. Modern methods of food preservation using primitive processes which have been already fixed, like salting, drying and smoking. methods of food ingredients can be summarized as follows:
a. Sterilization
b. Removal of microorganisms
c. High temperature (pendididhan, vapor pressure and pasteurization)
d. Low temperature (storage in the refrigerator, frozen storage)
e. Dehydration
f. Enhanced osmotic pressure (in a concentrated sugar, the salt solution)
g. Chemicals (organic acids, smoking)
h. Radiation (ultraviolet, gamma)
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Sterilization
The process of sterilization can be done with dry heat or oven at a temperature of 160-180oC (1-2 hours), whereas with wet heat or autoclave at temperature of 121oC for 15 minutes.
Removal of microorganisms
Fluid being forced through with a positive or negative pressure through a sieve "type of bacteria" are sterile can be used to clear the flow of matter and remove microorganisms. This is the method used for beer, soft foods, fruit juice, wine and water.
High Temperature
Benefiting from high temperatures is one method of preserving food that the most safest and the most reliable.
- Steam pressure
As the "pressure cooker" to produce a temperature above 100oC in an atmosphere saturated with steam, this is a preservation method is most effective because it can kill all vegetative cells and heat utilizing spora. Preservation within heat requires knowledge of many factors, especially the resistance of microbes and spores to heat.
- Pasteurization
There are 2 methods of low temperature method (low temperature holding or LTH), and the method of high temperature short time (Hight temperature short-time or HTST). LTH heating methods of milk at a temperature of 62.8 oC for 30 minutes in a specially designed equipment. HTST methods while using equipment capable of heating the milk at a temperature of 71.7 oC for 15 seconds. Product that have completed in process should be stored at low temperature to prevent growth of microorganisms that can survive pasteurization process.
- Low Temperature
0oC temperature or lower may inhibit the growth and metabolic activities of microorganisms for a long time.
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- Dehydration
Growth of all microorganisms can be prevented by reducing the environmental humidity to below the critical point. The critical point is determined by the characteristic organisms in question and the capacity to bind food materials so that water is not available as a free moisture can be eliminated by the process of dehydration.
- Preserving a way of increasing osmotic pressure
Water will be drawn out of the cells of microorganisms if the cells are inserted into a solution containing large amounts of dissolved substances such as sugar or salt.
- Chemicals
Preservative chemicals that are allowed to use in acidic foods such as benzoate, sorbet, acetate, lactate and propionate, all of which are organic acids. Sorbet and propionic acid is used to menhambat on bread mold growth. Nitrites and nitrates used for preserving meat (especially to preserve color), using sodium nitrite as a preservative it can cause carcinogenic effects.
- Radiation
UV rays have been used to reduce or menginaktifkan microorganisms, especially mold found in air storage space and packing space Perusaan bread, cakes and meat.
• cooking temperature settings for food processing
Setting the temperature in food processing is very important to keep the food sanitation.
A good way of cooking can be done by:
- Avoid half-baked concoction of at least 70 ° C - 76 ° C
- Melt the frozen food before cooking
- Serve hot foods-savings (65 ° C) and served and consumed immediately (within 30 minutes)
- If not directly consumed: save the hot (65 ° C) or
- Chill quickly within 1 ½ hours:
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Roll out in shallow container, do not accumulate in the food in the container
- After a cold store immediately in the refrigerator (5 ° C)
- Time of food cooked keep refrigerated and thoroughly reheat the food when the whole section will be consumed.
• Storage of foodstuffs are not mixed between the food ready to be eaten with raw materials.
2. Sanitation equipment, buildings and facilities
Equipment, buildings and fasilisas also a source of contamination, therefore there is need for regulations for equipment, buildings and facilities in order to prevent contamination.
Sanitation buildings, facilities and equipment
GMP Buildings and facilities
• Location away from buildings:
- Polluted area and industry activities which are a serious threat to contaminate the food.
- Areas affected by flooding
- Areas of pest infestations tend to occur
- Areas where solid waste is either liquid or can not be effectively eliminated
• Location of equipment
- Abridging for maintenance and sufficient cleaning
- Functions as the right using
- Supports hygiene practices, including monitoring
Internal structure and fittings
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- The surface of walls, partitions and floors should be made in materials - materials that can not be transparent and not toxic.
- Walls and partitions should have a smooth surface at a height appropriate to the activities
- Floors must be constructed so that it can be draining and cleaning.
- The ceiling and upper frame must be constructed and coated to minimize accumulation of dirt and condensation, and the shaded particle contamination.
- Tat location and design must minimize contamination, easy to clean, and minimize contamination of the air.
- Facilities of employees such as the washing and drying hands, toilet, and lockers where the change the clothes, must be available and maintained sanitation in order to prevent contamination.
Construction and design of equipment
- All surfaces that direct contact with food must be in good condition, strong and easily cleaned, maintained, disinfected.
- Made of smooth, non-absorbent, good standard grade: inert with food, detergents and disinfectants under normal operating conditions.
- Easily removed and put back
- There should be no parts made of wood
- Not allowed to use: belt with open absorbent, made of sponge rubber
- All metal surfaces in contact with food must be made of stainless steel
- Other parts, metal should not rust, smooth or coated metal.
- The surface is in contact with food should be smooth, without cracks or parts
- No soldering or open connection in the kettle cookers, mixers, blenders, tanks, filling machines, etc.
- All the edge should be rounded and grooved. For example in the corner of a room, so easy to clean from dirt.
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Sanitation employees
Employee hygiene is one very important thing to note in the food industry so that the resulting food product quality and safe for consumption. The thing that must be considered in maintaining sanitation employees are:
- Hygiene and Controling disease
Personal hygiene:
• Shower every day before work
• Nails kept clean and cut
• Not wearing jewelry diperkenenkan area of production
• The disease must be reported communication
• Employees who suffer from open wounds or infected is not allowed working on food production.
Water and environmental sanitation
Water Sanitation
- Supply of clean water is good enough for processing or for washing and cleaning needs
- Water utuk must meet the requirements of processing raw materials drinking water. And the water used should also be given treatment and purification washing first.
Environment around the building site must be kept of sanitation, in order to minimize the danger of contamination from environmental hazards such as waste water or waste.
In addition to the application of sanitation, there are some legal foundation established by the government on food safety.
Shrimp RI Act No.7 of 1996, about the food
Kep.Men.Kes RI No.23/Menkes/SKI/1978, How About Good Food Production (CPMB)
16
Per.Men.Kes. No.722/Menkes/Per/IX/1988, dan Per.Men.Kes. No. 1186 year in 1999, about Food Additives.
Kep.Men.Kes.RI. No. 02912/B/SKI/IX/1986, about education for home industries.
Per.Men.Kes.RI. No.712/Menkes/Per/X/1986, about the health requirements of catering.
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WRITING METHOD
A. Writing Method
This scientific paper describes the dangers that can cause contamination of food becomes unsafe to consume, and how to suppress the danger of such contamination by food sanitation, which is include : (1) sanitation of food processing, (2) sanitation of equipment, building and facilities, (3) sanitation of worker, (4) sanitation of water and environment.
Sources Data
This paper is based on scientific studies and literature and various references, such as:
1. Primary Sources
Text books (standard books).
2. Secondary Sources
Medical and pharmacy journals
3. Tertiary Sources
Internet, Health Blogs, Scientific articles.
B. Writing Focus
This paper is focused on the application of food sanitation in an effort to ensure food security.
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CHAPTER III
DISCUSSION
The main factors driving the food products industry in the application considered less CPMB is still low personal hygiene applications; lack of awareness in the processing environment to discharge such as garbage, plant facilities and inadequate sanitary facilities, yet the products free of animal insects, and equipment and lack of clean water supply adequate. There is some danger that can be prevented or minimized through the application of the basic prerequisites such as the HACCP system supporting GMP (Good Manufacturing Practices), SSOP (Sanitation Standard Operational Procedures), SOP (Standard Operational Procedure), and other support systems. In order for HACCP goals, improving the quality of human resources required, because the quality is the main capital to improve the quality of human life. In addition the government is also doing outreach to producers and consumers, strengthening the regulation, monitoring and enforcement, consumer protection in order to protect the public health status. And to suppress the occurrence of food borne illness do surveillance of food safety among others under the supervision of food products registered and inspection of food products in circulation. This is in line with the development of food security, as mandated in Law No.. 7 year 1996 about the food and the Government Regulation no. Year 2004 on safety, quality, and nutritional food. In food safety regulation is defined as the conditions and measures necessary to prevent possible contamination of food from biological, chemical and other objects that may interfere with, harm and endanger human health. In the aspect of legislation, some responsibilities related to food safety activities is the preparation of standards and provision of food safety restrictions such as types and ways of safe pesticide use, technology and ways of processing, storage and handling of food, type and limit the use of BTP (Additional Material food), test methods and limit microbial contamination, chemicals and other substances that affect food safety. It is expected a decline in cases of poisoning in Indonesia and the increasing degree of public health.
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CHAPTER IV
CONCLUSION
The development of food industry in Indonesia is very rapidly where it provides food industry in the form of raw materials, processed and ready to eat foods. Food produced and distributed can be derived from large industry, secondary industry, small industry, and domestic industry. Currently in Indonesia as a country developing stage to advanced country give effect to the rate of growth for small industrial and medium industry very rapidly. But many small and medium industries are more focused on a profit than focused on a quality, especially in quality of safety products. Most of the food industry manufacturers avoid liability in the consumer safety compliance within various reasons such as rising raw material prices, distribution costs, wages of employees, and taxes. Consequences of passiveness the manufacturers about the safety of consumers so that the danger deviations are come, such as food poisoning. The main parameter that the most easy to see for indicating the level of food security in a country is the number of poisoning case which is caused by food. The number of cases of food poisoning can be derived from biological hazards, physical hazards and chemical hazards. These dangers can be derived from the food itself, either directly or cross-contamination. In addition there is also danger of contamination originating from the environment (soil, water, and air), and contamination of equipment. Most cases of poisoning in Indonesia that is derived from biological hazards, generally caused by microorganisms, such as Escherichia coli that can cause bloody diarrhea, renal failure, and thrombotic thrombocytopenic purpura. Clostridium botulinum which can cause Crohn's disease. And Salmonella sp. which can cause typhoid disease. With the application of HACCP / sanitation of food is good food safety supervision is managed by small, medium, or large can be more assured of quality products, because the risks and dangers posed every stage of processing can be controlled. To implement HACCP, improving the quality of human resources is needed so that these systems approach can achieve the target, where quality is the main capital to compete in local markets and facing global competition.
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ADVICE
Improving food safety by the application of food sanitation. Food sanitation aims to ensure the safety and purity of food, preventing consumers from disease, and prevent the sale of harmful food consumers. Food sanitation include: (1) sanitation of food processing, (2) sanitation equipment, buildings, and facilities, (3) sanitation worker, (4) water and environmental sanitation. And also improve food security through strengthening the regulation, monitoring and enforcement, consumer protection in order to protect the public health status.
REFERENCES
1. Badan Pusat Statistik (BPS). 2003. Survei Demografi dan Kesehatan Indonesia(SDKI) 2002-2003. Jakarta
2. Bapenas dan Unicef. 2000. Laporan Indonesia untuk persiapan End Decade Goal 2000.
3. Depdiknas. 2006. Pedoman Pembinaan dan Pengembangan Usaha Kesehatan Sekolah(UKS). Jakarta.
4. Departemen Kesehatan. 2005. Rencana Aksi Nasional Pencegahan dan Penanggulangan Gizi Buruk 2005 – 2009.
5. Dewan Ketahanan Pangan. 2005. Kebijakan Umum Ketahanan Pangan Nasional. Jakarta.
6. Departemen Kesehatan. 2006. Gizi dalam Angka sampai dengan 2005. Departemen Kesehatan, Jakarta.
7. Government of Indonesia (GOI). 2004. Indonesia Progress Report on the Millenium Development Goal.
8. Peraturan Pemerintah No.7 tahun 2005 tentang Rencana Pembangunan Jangka Menengah Tahun 2004-2009.
9. Bapenas. 2006. Profil Pangan dan Pertanian 2003 – 2006. Direktorat Pangan dan Pertanian, Bappenas. Jakarta.
10. UNDP. 2006. Human Development Report: Beyond scarcity: Power, poverty and the global water crisis.
11. LIPI. 2004. Widyakarya Nasional Pangan dan Gizi VIII.2004.
12. Soekirman dkk. 2003. Situational Analysis of Nutrition Problems in Indonesia: Its Policy, Programs and Prospective Development.
13. RI-WHO. 2000. Rencana Aksi Pangan dan Gizi Nasional 2001-2005. Jakarta.
14. World Bank. 2006. Repositioning Nutrition as Central to Development A Strategy for Large-Scale Action.
15. Anonymous. 1993. Food Labeling: Question and answers, Office of Food Labelling Center for Food Safety and Applied Nutrition. Food and Drug Administration. Washington DC.
16. Wijaya, C.H. Pelabelan Pangan, Makalah disampaikan pada Pelatihan Pengendalian Mutu dan Keamanan Pangan Bagi Staf Pengajar, Pusat Studi Pangan dan Gizi IPB bekerjasama dengan DIKTI, 21 Juli – 2 Agustus 1997.
17. Winarno. F.G. 1991. Kwalitas Manusia dan Implikasinya terhadap Undang-undang Pangan, Food Expo II, 9 November 1991
By :
CHANDRA SIRAIT 2007210036
DEISY ARIYANI 2007210045
MELI MAULANI 2007210127
FACULTY OF PAHRMACY
UNIVERSITY OF PANCASILA
JAKARTA
2009
FOREWORD
This paper is the was made for Scientific Competition or LKTI (Scientific Essay Competition), organized by Bogor Agricultural Institute which will be held in March 2010.
All praises to God Almighty who has given grace and his guidance so that the compiler can finish this paper.
Authors thank all for those who have helped in making this paper.
Authors realize this paper is still far from excellent, therefore, criticism and suggestions from readers are the authors expected.
Finally, authors hope this paper can be useful for authors and readers, especially for Student from the Faculty of Pharmacy, University of Pancasila in increasing knowledge and motivation for the better future
Jakarta, March 20th 2010
Authors
i
How to Increase Quality of Food by Hygiene and Sanitation
CHANDRA SIRAIT(1), DEISY ARIYANI(2), AND MELI MAULANI(3)
Faculty Of Pharmacy University Of Pancasila
Srengseh Sawah, jagakarsa, Jakarta 12640, carlo¬_mandez87@yahoo.com
ABSTRACT
Human need for food from time to time has been increased. By these improvements, there have been more food industries that provide good food in the form of raw foods, processed foods, and fast foods. Food produced and distributed can be derived from large industries, secondary industries, small industries, and home industries. The negative side of food industries will eventually bring about the abundance of the risks, one of which is about food poisoning. Cases of food poisoning in Indonesia was ranked as the 2nd largest prior to case of infectious disease. The factor majorly causing food poisoning cases is the lackness of the application of food sanitation. The cause of food poisoning according to Mortimer and Wallace may come from biological, physical, and chemical contaminations. To prevent such contaminations there are some efforts which can be done the application of food sanitation as well as the application of HACCP( Hazard Analys Control Point) system with monitoring. In 1993, the Codex Alimentarius Commission (CAC) as known a food standard commission of FAPO / WHO as a reference / international standards for monitoring food safety. Then, the application of the HACCP standard in Indonesia is translated into Indonesian National Standard (SNI 01-4852-1998). Which also has been developed to be guide / application of industrial food in Indonesia, HACCP system has 3 important approaches in the supervision and quality control of food products, named : (1) food safety, (2) whole-someness, and (3) economic fraud. By means of this HACCP approach, the quality of food safety control and of the products, either managed by small, medium, or large industry, can be more assured. because the risks of and the angers of each stage in processing can be controlled. To applying HACCP the improvement of human resources quality is required, so that these system approaches can achieve the objective, where quality is the main capital to compete in local markets and to face global competition. One way to improve the quality of human resources is the knowledge of food industry, for example, education of domestic food industries which already regulated in Kep. Men. Kes. RI No. 02912/B/SK/IX/1986.
Key word : HACCP, quality of food, food poisoning and food safety
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CONTENTS
FOREWORD…….…………………………………………………………...…...i
ABSTRACT……………...…………………………..…………………………...ii
CONTENTS ……...……………….……………………………..………………iii
TABLE CONTENT………………………………………………...…………...iv
CHAPTER I INTRODUCTION
1. BACKGROUND………………………………………….1
2. FORMULATION OF PROBLEMS……………………..2
3. OBJECTIVES………………………………..…………....3
4. BENEFITS…………………………..………………….....4
CHAPTER II LITERATURE REVIEW
1) POISONING CASES………….………………………….5
2) FOOD POISONING………………………………………6
3) CONTAMINATION HAZARDS…………………………7
4) FOOD SANITATION……………………………….......11
5) WRITING METHODE…………………………………..17
CHAPTER III DISCUSSION……………………………………………………18
CONCLUSION……………………………………...…………….…..19
CHAPTER IV REFERENCE...………………………………………………..20
iii
TABLE CONTENT
1. Table 1 shows, in a 5-year period (2001-2005) the number of outbreaks of food poisoning………………………………….…………………………………….5
iv
1
CHAPTER I
INTRODUCTION
Human need for food from time to time has increased. In line with these improvements, there have been more industries that provide good food in the form of raw foods, processed foods, and fast foods. Food produced and distributed can be derived from large industries, secondary industries, small industries, and home industries. Currently in Indonesia as a country developing stage to advanced country give effect to the rate of growth for small industrial and medium industry very rapidly. But many small and medium industries are more focused on a profit than focused on a quality, especially in quality of safety products. Most of the food industry manufacturers avoid liability in the consumer safety compliance within various reasons such as rising raw material prices, distribution costs, wages of employees, and taxes. Consequences of passiveness the manufacturers about the safety of consumers so that the danger deviations are come, such as food poisoning. Food poisoning cases put Indonesia on the 2nd position as the largest in Southeast Asia. Food poisoning cases are often caused by a variety of contamination. According to Mortimer and Wallace contamination hazard are divided into 3 groups, there are biological hazards, physical hazards and chemical hazards. These dangers can be derived from the food itself, either directly or cross-contamination. In addition there is also danger of contamination originating from the environment (soil, water, and air), and contamination of equipment. Most of poisoning cases in Indonesia is derived from biological hazards, generally caused by microorganisms, such as Escherichia coli that can cause bloody diarrhea, renal failure, and thrombotic thrombocytopenic purpura. Clostridium botulinum can cause Crohn's disease. And Salmonella sp. can cause typhoid disease. As a result of threaten food security is not only in Indonesia but also in the world, so the HACCP’s system was established. In 1993, Codex Alimentarius Commission (CAC) as a food standard commission of FAPO / WHO has set a Hazard Analysis Critical Control Point (HACCP) as a reference / international standards for monitoring food safety (food safety). Therefore, many countries have abandoned the conventional control system, where the final product monitoring system through making and testing sample of a product has been abandoned and turned into the HACCP, whose system is a quality control system focusing on preventive actions. Then the application of the HACCP standard in Indonesia is translated into Indonesian National Standard (SNI 01-4852-1998). SNI was developed to be guide / application for business in Indonesia, making it possible to enter the phase of the sertification process. Besides referring to the SNI, it may also be referred to the guidelines of National Standardization agency 1400-1999. System of HACCP has 3 important approaches in the supervision and
2
quality control of food products, there are : (1) food safety, food safety is the aspects of the production process that can cause disease. (2) whole-someness, that
is a characteristic of the product or the processing in connection with the contamination of the product or sanitation facilities and hygiene, and (3) economic fraud, the illegal acts or fraud that could harm the consumers. These actions include falsification of raw materials, the use of excessive additives, and the use of hazardous packaging. There are some danger that can be prevented or minimized through the application of the basic prerequisites for the HACCP’s system supporting such as GMP (Good Manufacturing Practices), SSOP (Sanitation Standard Operational Procedures), SOP (Standard Operational Procedure), and other support systems. In order to achieve the purpose of HACCP, increasing the quality of human resource is required, and also the quality is the main capital to increase the quality of human life.
Formulation of the problem:
1. How is the development of food industries in Indonesia?
2. Are there any impacts from these development?
3. Are there any danger that can cause food poisoning?
4. How to overcome the dangers of food poisoning?
5. What rules have made by government to take action against for the manufacturers whom do deviation of food safety?
6. Who is responsible for supervision of food safety?
Objectives and benefits:
1. To increase public awareness of the importance of food sanitation.
2. With the increasing public awareness of food sanitation, it will be expected to decrease the number of poisoning cases and increase quality of life in the community.
3. Can create the food products that have good quality and nutrition.
4. Increasing belief and interest the consumer about the products that generated by the food industry in Indonesia.
5. To open business opportunities for the community that can break down the numbers of unemployment.
6. There is increasing in surveillance of food industries in Indonesia so that can produce great quality local products and also can compete with foreign products.
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CHAPTER II
LITERATURE REVIEW
The development of food industry in Indonesia is very fast, it provides food industry in the form of raw materials, processed and fast foods. Food produced and distributed can be derived from large industries, secondary industries, small industry, and domestic industriesa. In Indonesia a developing industry to give effect to the rate of growth for small and medium industry. But many small and medium industries are more focused on a profit than focused on a quality, especially in quality of safety products. Most of the food industry manufacturers avoid liability in the consumer safety compliance within various reasons such as rising raw material prices, distribution costs, wages of employees, and taxes. Consequences of passiveness the manufacturers about the safety of consumers so that the danger deviations are come, such as food poisoning. The main parameter that the most easy to see for indicating the level of food security in a country is the number of poisoning case which is caused by food. The data based on reporting received were including the number of the extraordinary incidents of food poisoning, the number of people who are sick, and the number of people who died. Table 1 shows, in a 5-year period (2001-2005) the number of outbreaks of food poisoning as well as people who are exposed, ill, died of poisoning tend to be increased; as well as with Case Fatality Rate (CFR) and the Incident Rate (IR). It is supposed many outbreaks of food poisoning that has not been reported in Indonesia.
Table 1. Poisoning Cases in Years 2001 – 2005
Years Outbreaks Exposure Sick Died CFR *) IR **)
2001 26 1965 1183 16 1.35 0.54
2002 43 6543 3635 20 0.28 1.67
2003 34 8651 1843 12 0.65 0.84
2004 164 22297 7366 51 0.69 3.37
2005 184 23864 8949 49 0.55 4.11
*) Case Fatality Rate (CFR): the ratio between the number who died in the hospital multiplied by 100.
**) Incident Rate (IR) is the number of incidents per 100,000 population.
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Besides food poisoning case was also put Indonesia on the 2nd position as the largest in Southeast Asia in 2004.
Food source for the causes of food poisoning in 2004 were: household food (53.7 percent), food processing (15.2 percent), food catering (15.2 percent), food snacks (12.2 percent), and not reported (3.7) whereas in 2005 the household food (42.4 percent), food processing (15.2 percent), food catering (21.2 percent), food snacks (17.9 percent), and other (3.3 percent). Viewed based on etiology, the causes outbreak of food poisoning were reported in 2005 is known for a confirmed 5.43 percent, 18.48 percent suspect’s known cause and 76.09 percent of suspect unknown cause. The causes of microbiology food poisoning include by Staphylococcus aureus, Bacillus aureus, Salmonella sp., and Escherichia coli pathogens. And the causes of chemical food poisoning include nitrite, histamine, formaldehyde, cyanides, methanol, and tetradotoksin.
According to Mortimer and Wallace contamination hazards are divided into 3 groups, there are biological hazards, physical hazards and chemical hazards.
Biological Hazard
In general the numbers and kinds of microorganism that were found in the food reflect the quality and sanitation of the food. Microbes in food can have a positive and negative role.
- Microbes have a positive role include:
1. Role in the process of making food and fermented beverages (eg, mold Penicillium roqueforti involved in making cheese)
2. Role in increasing the nutritional value of food
3. Role in the procurement of smell, color and taste
- Microbes have an impact on food negaif such as:
1. Can decrease the nutritional value
2. Change the value of unwanted organic
3. And can produce toxins
Biological hazards are living organisms that can cause food unsafe to consume. This danger is often associated with raw materials, and also probably will be
5
appeared during in processing. Biological hazards may include viruses, bacterias, and parasites.
Viruses
The virus is very small organisms much smaller than bacteria. The virus has a size approximately ranging from 10 nm - 260 nm x210. Virus-celled form of particles which can multiply within the cell. The virus can cause food poisoning so that will be appeared gastroenteritis. The viruses include echovirus, coxsackie virus, poliomyelitis, and hepatitis. Members of reovirus, adenovirus and others also play in a role. The main symptoms of food poisoning by virus is sudden diarrhea, that is often accompanied by nausea, vomiting, lethargic, abdominal pain or fever.
Parasites
Nemathelminthes in general are worms which living as parasite and injuring humans. They injure humans and animals, except planarians. Planarians can be used for fish meal. Nemathelminthes (gilig worms), such as Ascaris lumbricoides. It is often called the stomach worms or intestinal worms or roundworms. Intestinal parasites in humans, animals with a bilaterally symmetrical body with a good digestive tract but no circulatory system. For example gilik worms, askaris worms, akarm worms, hook worms, filaria worm. Nemathelminthes almost entirely have the plight as a result if they enter into other living thing. Such as Ascaris lumbricoides worms are stomach worms that suck nutrients from humans. Their lifes are related with the clean behaviors and conditions of environmental sanitation. Clinical symptoms caused by adult worms and larvas. If they are in the lungs, they will can cause coughing, fever, eosinofilia. And if they are in patients who malnutrition, they will occur intestine obstruction.
Bacteria
The bacteria that cause food poisoning is called bacterial pathogen is an organism that has the ability to cause or produce disease. For examples of bacterial pathogen are Salmonella sp., Escherichia coli, Clostridium botulinum, Vibrio cholera, Staphylococcus aureus, and many others. However, most cases of bacterial food poisoning caused by Clostridium botulinum, Salmonella sp., and Escherichia coli.
Clostridium botulinum
Botulism is a disease caused by food poisoning or drunk food by bacteria. This disease occurs because the feed contained botulinum toxin in preserved foods with less than perfect manner as those found in
6
home canned foods. Foods that are usually associated with botulism are undergoing treatment for the purpose of preservation such as canning, making pickles, or fogging, but not can kill the bacteria. Some examples are fruits and vegetables are canned at home industries, smoked fish, meats and fish flavored. Distribution scheme Clostridium botulinum.
The symptoms of this disease usually starts around 12 to 48 hours after eating contaminated food. Symptoms include difficulty speaking, dilated pupil, double vision, dry mouth, nausea, vomiting and unable to swallow.
Salmonella spp.
Human who is infected by salmonella almost always caused by consuming food or drink contaminated. The food that usually contaminated include cookies that contain milk sauce, roast beef and eggs traded. Infections by salmonella bacteria attacks the gasstrointestine’s cannal that include stomach, small intestine and large intestine or colon. Salmonelosis outbreak is caused by food which is explosive or anything to relate with a wedding, banquet or other events that provide a meal for a group of people. The scheme spread Salmonella sp.
Symptoms of salmonella poisoning effect of 8 - 48 hours after eating food contaminated with salmonella, stomach pain appears suddenly with watery diarrhea or watery, sometimes with lenders or blood, often accompanied by nausea or vomiting, fever with a temperature of 38o to 39oC general occurred.
This bacteria comes from human and animal feces, infected into food because of holder behaviors that are not hygienic, washing equipment is not clean, the health of holder food processing and used washing water containing E. coli. The disease is caused by foods that contain a number of pathogenic bacteria, or toxins released by these bacteria. This disease can attack an individual, couple or family members or family groups who have a close relationship, lasted only a few hours, or if the weight took place in a few days, weeks or months and requires intensive treatment. In the vulnerable groups, such as children and the elderly, the disease would be very dangerous.
Physical Hazards
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Is a danger because of the physical contamination such as foreign objects that could harm humans if ingested, such as broken glass or glass, metals (wire, nails, needles, stapler, etc.), stones, leaves, twigs, wood, pests , jewelry, sand, plastic. Food which has risk of physical danger is dirty food, because it is contaminated by foreign objects such as pebbles, hair, nails, scales and so on. Food wrapped in plastic or leaves using a stapler can be separated into the food without being noticed.
Chemical Hazards
Is a danger of contamination of chemicals that can cause toxic poisoning or illness if eaten a human like: peptisida residues, hazardous metals (Pb, Hg, As), the danger of food packaging materials, and toxins naturally present in food.
Causes of chemical hazards in food
- Raw food such as vegetables and fruits may be contaminated with pesticides whose using in the farm with excessive doses or spraying of pesticides is performed while the vegetables or fruits to be harvested.
- Vegetables can be contaminated with dangerous metals because it is always doused with water contaminated by hazardous metals from the waste or waste industry.
- Tempe Bongkrek may be contaminated by Bongkrek poison as a result of wrong manufacturing and storage process.
- Contamination of food from packaging materials
Contact with the food packaging materials can cause chemical emigration monomers (vinyl chloride and styrene used in the manufacture of plastic) and the plasticizer. Different levels depending on the plastic hazard: a chemical constituent, which wrapped foods (acidic, fatty), length of exposure and temperature of the food when stored.
• Vinyl chloride
Has been identified as carcinogenic in the human liver, causing acute intoxication of the central nervous system depression and liver damage. Vinyl chloride is soluble in water and fatty
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material. In the cooking oil has been shown for vinyl chloride containing 14.8 mg / kg, and miniral water in bottles containing a vinyl chloride polyvinyl chloride in 6 months: the concentration of 170 mg / L.
• Plasticizer dissolved can cause liver and lung damage
• Styrofoam
It often used as a food packaging containers of instant or fast food. Made from foamed polystyrene with a polystyrene base material. And at high temperatures likely to move the chemical components in foods. Where the migration of styrene occurs at high temperatures > 300oC, styrene especially fat-soluble food. FDA requirements on the total residual styrene content of the maximum in packaging materials: 1% weight (10,000 ppm), and 0.5% (5000 ppm) for fat foods.
Source of food hazards
Source of food hazards can be derived from food, environments and contamination of equipment.
• Food
Pollution returned food products that have quality and safety is done by the physical contamination, chemical and biological contamination. That contaminations are called cross-contamination. Cross-contamination is harmful if it is calculated in terms of time and cost, the efforts to make food products become redundant and can not be marketed because of breakage. Which again is more detrimental if the contaminated food products had already cross-sell and cause poisoning to consumers.
Cross-contamination can occur because of contamination by dirty water or air, and also because of contact between the food with the employee or dirty equipment. Examples of cross-contamination that often occurs in small food industry facilities.
- Products processed food contaminated by raw materials back still dirty. This can occur because the food products that have been placed near the processed raw materials are still dirty. Items contaminated food can also be returned by contamination from employees who were working.
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• Environment
Source of contamination of the environment can be derived from water, air and soil. The disease occurs due to water from drinking contaminated water. Actually the source of infection was not water, but feces from humans or animals that have been polluting the water. Feces contain enteric pathogens if it is coming from the sick or infectious diseases, besides water contamination can also come from the laundry waste water, bathing water, residual waste, vegetable waste, plant waste. While the disease was transferred by air such as: colds, respiratory disease (melalaui coughing and sneezing). And other sources of contaminants from the soil, where microorganisms can exist in certain foodstuffs such as: celery, root vegetables, potatoes, carrots and tubers, it is because the presence of natural microorganisms in the soil (Clostridium botulinum.), And there is also Clostridium prefringens in the dust.
• Contamination of equipment
Food products may be contaminated by the contamination of machinery and equipment is still dirty.
Food poisoning can occur during the production process, which includes processing, packaging, transportation, preparation, storage and serving, the food may be exposed to danger contamination, such as biological hazards, chemical hazards and physical hazards. Because of food poisoning cases is very common in society. This indicates that food security conditions in the community is concerned, the high risk of food poisoning cases caused by the practice of healthy living and the use of inadequate sanitation in the community environment. In addition to food safety factors that cause food poisoning cases, fraudulent practices in food trade also often occured. As a result of threaten food security is not only in Indonesia but also in the world, so the HACCP’s system was established. In 1993, Codex Alimentarius Commission (CAC) as a food standard commission of FAPO / WHO has set a Hazard Analysis Critical Control Point (HACCP) as a reference / international standards for monitoring food safety (food safety). Then the application of the HACCP standard in Indonesia is translated into Indonesian National Standard (SNI 01-4852-1998). SNI was developed to be guide / application for business in Indonesia, making it possible to enter the phase of the sertification process. HACCP system has 3 important approaches in the supervision and quality control of food products, there are: (1) food safety, food safety is in the aspects of the production process that can cause disease. (2) whole-someness, are characteristic of the product or process in connection with the
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contamination of the product or sanitation facilities and hygiene, and (3) economic fraud, the illegal acts or fraud that could harm consumers. In other words to control the quality of food product, so that the food sanitation is needed.
Sanitation in food led to efforts to create and improve a condition that can prevent food contamination that can cause food poisoning. Food sanitation aims to ensure the safety and purity food, Medium consumers from disease, and prevent the sale of harmful food consumers. Food sanitation include: (1) sanitation of food processing, (2) sanitation of equipmenst, buildings, and facilities, (3) sanitation of worker, (4) sanitation of water and environmental.
1. Food Sanitation
Damage food can cause disease or result in the ruins that causes food poisoning. Damaged food may be caused by microorganisms in food, cooking temperatures are not suitable for some food and food storage that is not true. And attempt to prevent the damage food so that the controling microorganisms in food can be done, then the cooking temperature and settings for food processing and food storage settings can be correct.
• Control of microorganisms in food
Most food will soon be dismantled or destroyed by microorganisms, except when preserved. Modern methods of food preservation using primitive processes which have been already fixed, like salting, drying and smoking. methods of food ingredients can be summarized as follows:
a. Sterilization
b. Removal of microorganisms
c. High temperature (pendididhan, vapor pressure and pasteurization)
d. Low temperature (storage in the refrigerator, frozen storage)
e. Dehydration
f. Enhanced osmotic pressure (in a concentrated sugar, the salt solution)
g. Chemicals (organic acids, smoking)
h. Radiation (ultraviolet, gamma)
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Sterilization
The process of sterilization can be done with dry heat or oven at a temperature of 160-180oC (1-2 hours), whereas with wet heat or autoclave at temperature of 121oC for 15 minutes.
Removal of microorganisms
Fluid being forced through with a positive or negative pressure through a sieve "type of bacteria" are sterile can be used to clear the flow of matter and remove microorganisms. This is the method used for beer, soft foods, fruit juice, wine and water.
High Temperature
Benefiting from high temperatures is one method of preserving food that the most safest and the most reliable.
- Steam pressure
As the "pressure cooker" to produce a temperature above 100oC in an atmosphere saturated with steam, this is a preservation method is most effective because it can kill all vegetative cells and heat utilizing spora. Preservation within heat requires knowledge of many factors, especially the resistance of microbes and spores to heat.
- Pasteurization
There are 2 methods of low temperature method (low temperature holding or LTH), and the method of high temperature short time (Hight temperature short-time or HTST). LTH heating methods of milk at a temperature of 62.8 oC for 30 minutes in a specially designed equipment. HTST methods while using equipment capable of heating the milk at a temperature of 71.7 oC for 15 seconds. Product that have completed in process should be stored at low temperature to prevent growth of microorganisms that can survive pasteurization process.
- Low Temperature
0oC temperature or lower may inhibit the growth and metabolic activities of microorganisms for a long time.
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- Dehydration
Growth of all microorganisms can be prevented by reducing the environmental humidity to below the critical point. The critical point is determined by the characteristic organisms in question and the capacity to bind food materials so that water is not available as a free moisture can be eliminated by the process of dehydration.
- Preserving a way of increasing osmotic pressure
Water will be drawn out of the cells of microorganisms if the cells are inserted into a solution containing large amounts of dissolved substances such as sugar or salt.
- Chemicals
Preservative chemicals that are allowed to use in acidic foods such as benzoate, sorbet, acetate, lactate and propionate, all of which are organic acids. Sorbet and propionic acid is used to menhambat on bread mold growth. Nitrites and nitrates used for preserving meat (especially to preserve color), using sodium nitrite as a preservative it can cause carcinogenic effects.
- Radiation
UV rays have been used to reduce or menginaktifkan microorganisms, especially mold found in air storage space and packing space Perusaan bread, cakes and meat.
• cooking temperature settings for food processing
Setting the temperature in food processing is very important to keep the food sanitation.
A good way of cooking can be done by:
- Avoid half-baked concoction of at least 70 ° C - 76 ° C
- Melt the frozen food before cooking
- Serve hot foods-savings (65 ° C) and served and consumed immediately (within 30 minutes)
- If not directly consumed: save the hot (65 ° C) or
- Chill quickly within 1 ½ hours:
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Roll out in shallow container, do not accumulate in the food in the container
- After a cold store immediately in the refrigerator (5 ° C)
- Time of food cooked keep refrigerated and thoroughly reheat the food when the whole section will be consumed.
• Storage of foodstuffs are not mixed between the food ready to be eaten with raw materials.
2. Sanitation equipment, buildings and facilities
Equipment, buildings and fasilisas also a source of contamination, therefore there is need for regulations for equipment, buildings and facilities in order to prevent contamination.
Sanitation buildings, facilities and equipment
GMP Buildings and facilities
• Location away from buildings:
- Polluted area and industry activities which are a serious threat to contaminate the food.
- Areas affected by flooding
- Areas of pest infestations tend to occur
- Areas where solid waste is either liquid or can not be effectively eliminated
• Location of equipment
- Abridging for maintenance and sufficient cleaning
- Functions as the right using
- Supports hygiene practices, including monitoring
Internal structure and fittings
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- The surface of walls, partitions and floors should be made in materials - materials that can not be transparent and not toxic.
- Walls and partitions should have a smooth surface at a height appropriate to the activities
- Floors must be constructed so that it can be draining and cleaning.
- The ceiling and upper frame must be constructed and coated to minimize accumulation of dirt and condensation, and the shaded particle contamination.
- Tat location and design must minimize contamination, easy to clean, and minimize contamination of the air.
- Facilities of employees such as the washing and drying hands, toilet, and lockers where the change the clothes, must be available and maintained sanitation in order to prevent contamination.
Construction and design of equipment
- All surfaces that direct contact with food must be in good condition, strong and easily cleaned, maintained, disinfected.
- Made of smooth, non-absorbent, good standard grade: inert with food, detergents and disinfectants under normal operating conditions.
- Easily removed and put back
- There should be no parts made of wood
- Not allowed to use: belt with open absorbent, made of sponge rubber
- All metal surfaces in contact with food must be made of stainless steel
- Other parts, metal should not rust, smooth or coated metal.
- The surface is in contact with food should be smooth, without cracks or parts
- No soldering or open connection in the kettle cookers, mixers, blenders, tanks, filling machines, etc.
- All the edge should be rounded and grooved. For example in the corner of a room, so easy to clean from dirt.
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Sanitation employees
Employee hygiene is one very important thing to note in the food industry so that the resulting food product quality and safe for consumption. The thing that must be considered in maintaining sanitation employees are:
- Hygiene and Controling disease
Personal hygiene:
• Shower every day before work
• Nails kept clean and cut
• Not wearing jewelry diperkenenkan area of production
• The disease must be reported communication
• Employees who suffer from open wounds or infected is not allowed working on food production.
Water and environmental sanitation
Water Sanitation
- Supply of clean water is good enough for processing or for washing and cleaning needs
- Water utuk must meet the requirements of processing raw materials drinking water. And the water used should also be given treatment and purification washing first.
Environment around the building site must be kept of sanitation, in order to minimize the danger of contamination from environmental hazards such as waste water or waste.
In addition to the application of sanitation, there are some legal foundation established by the government on food safety.
Shrimp RI Act No.7 of 1996, about the food
Kep.Men.Kes RI No.23/Menkes/SKI/1978, How About Good Food Production (CPMB)
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Per.Men.Kes. No.722/Menkes/Per/IX/1988, dan Per.Men.Kes. No. 1186 year in 1999, about Food Additives.
Kep.Men.Kes.RI. No. 02912/B/SKI/IX/1986, about education for home industries.
Per.Men.Kes.RI. No.712/Menkes/Per/X/1986, about the health requirements of catering.
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WRITING METHOD
A. Writing Method
This scientific paper describes the dangers that can cause contamination of food becomes unsafe to consume, and how to suppress the danger of such contamination by food sanitation, which is include : (1) sanitation of food processing, (2) sanitation of equipment, building and facilities, (3) sanitation of worker, (4) sanitation of water and environment.
Sources Data
This paper is based on scientific studies and literature and various references, such as:
1. Primary Sources
Text books (standard books).
2. Secondary Sources
Medical and pharmacy journals
3. Tertiary Sources
Internet, Health Blogs, Scientific articles.
B. Writing Focus
This paper is focused on the application of food sanitation in an effort to ensure food security.
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CHAPTER III
DISCUSSION
The main factors driving the food products industry in the application considered less CPMB is still low personal hygiene applications; lack of awareness in the processing environment to discharge such as garbage, plant facilities and inadequate sanitary facilities, yet the products free of animal insects, and equipment and lack of clean water supply adequate. There is some danger that can be prevented or minimized through the application of the basic prerequisites such as the HACCP system supporting GMP (Good Manufacturing Practices), SSOP (Sanitation Standard Operational Procedures), SOP (Standard Operational Procedure), and other support systems. In order for HACCP goals, improving the quality of human resources required, because the quality is the main capital to improve the quality of human life. In addition the government is also doing outreach to producers and consumers, strengthening the regulation, monitoring and enforcement, consumer protection in order to protect the public health status. And to suppress the occurrence of food borne illness do surveillance of food safety among others under the supervision of food products registered and inspection of food products in circulation. This is in line with the development of food security, as mandated in Law No.. 7 year 1996 about the food and the Government Regulation no. Year 2004 on safety, quality, and nutritional food. In food safety regulation is defined as the conditions and measures necessary to prevent possible contamination of food from biological, chemical and other objects that may interfere with, harm and endanger human health. In the aspect of legislation, some responsibilities related to food safety activities is the preparation of standards and provision of food safety restrictions such as types and ways of safe pesticide use, technology and ways of processing, storage and handling of food, type and limit the use of BTP (Additional Material food), test methods and limit microbial contamination, chemicals and other substances that affect food safety. It is expected a decline in cases of poisoning in Indonesia and the increasing degree of public health.
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CHAPTER IV
CONCLUSION
The development of food industry in Indonesia is very rapidly where it provides food industry in the form of raw materials, processed and ready to eat foods. Food produced and distributed can be derived from large industry, secondary industry, small industry, and domestic industry. Currently in Indonesia as a country developing stage to advanced country give effect to the rate of growth for small industrial and medium industry very rapidly. But many small and medium industries are more focused on a profit than focused on a quality, especially in quality of safety products. Most of the food industry manufacturers avoid liability in the consumer safety compliance within various reasons such as rising raw material prices, distribution costs, wages of employees, and taxes. Consequences of passiveness the manufacturers about the safety of consumers so that the danger deviations are come, such as food poisoning. The main parameter that the most easy to see for indicating the level of food security in a country is the number of poisoning case which is caused by food. The number of cases of food poisoning can be derived from biological hazards, physical hazards and chemical hazards. These dangers can be derived from the food itself, either directly or cross-contamination. In addition there is also danger of contamination originating from the environment (soil, water, and air), and contamination of equipment. Most cases of poisoning in Indonesia that is derived from biological hazards, generally caused by microorganisms, such as Escherichia coli that can cause bloody diarrhea, renal failure, and thrombotic thrombocytopenic purpura. Clostridium botulinum which can cause Crohn's disease. And Salmonella sp. which can cause typhoid disease. With the application of HACCP / sanitation of food is good food safety supervision is managed by small, medium, or large can be more assured of quality products, because the risks and dangers posed every stage of processing can be controlled. To implement HACCP, improving the quality of human resources is needed so that these systems approach can achieve the target, where quality is the main capital to compete in local markets and facing global competition.
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ADVICE
Improving food safety by the application of food sanitation. Food sanitation aims to ensure the safety and purity of food, preventing consumers from disease, and prevent the sale of harmful food consumers. Food sanitation include: (1) sanitation of food processing, (2) sanitation equipment, buildings, and facilities, (3) sanitation worker, (4) water and environmental sanitation. And also improve food security through strengthening the regulation, monitoring and enforcement, consumer protection in order to protect the public health status.
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