Kayseri Talas’ta Gıda Çalışanlarının El Hijyen Durumlarının, Gıda Güvenliği Bilgi ve Uygulamalarının Belirlenmesi

Abstract

Gıda işletmelerindeki çalışanların yanlış ve yetersiz uygulamaları gıda kaynaklı hastalıkların oluşmasına yol açabilmekte, ciddi ekonomik kayıplar söz konusu olabilmektedir. Bu çalışmada Kayseri Talas’ta bulunan gıda işletmelerindeki çalışanların gıda güvenliği bilgi ve uygulamalarının ve el hijyen durumlarının değerlendirilmesi amaçlanmıştır. Toplam 25 işletme 2023-2024 tarihleri arasında ziyaret edilerek gıda ile temas halinde bulunan personelin ellerinden örnekler alınmıştır. Ayrıca çalışma kapsamında işletmelerde, gıda çalışanlarının hijyen bilgileri ve tutumlarını değerlendirmek amacıyla gözlem ve anket uygulaması yapılmıştır. Ellerden alınan örneklerin mikrobiyolojik analizleri bakteriyel kültür yöntemiyle yapılmıştır. El örnekleri Escherichia coli, Staphylococcus aureus, total koliform ve Enterobacteriaceae açısından incelenmiştir. Çalışanlarına ait el örneklerinin %74.1’inde Enterobacteriaceae, %18.5’inde total koliform, %14.8’inde E. coli ve %40.7’sinde S. aureus varlığı tespit edilmiştir. Hedef değerlerin (<2.5 kob/cm2) üzerinde olan oranlar değerlendirildiğinde; örneklerin %66.6’sında Enterobacteriaceae, %11.1’inde koliform bakteri, %14.8’inde E. coli, %25.8’inde S. aureus sayılarının hedef değerlerin üzerinde olduğu belirlenmiştir. Ayrıca işletmelerdeki doğrama tahtaları ve bıçak yüzeylerinden de örnekler alınarak Aerob Mezofil Bakteri (AMB) açısından analiz edilmiş, bıçak örneklerinin %45.8’inde et doğrama tahtası örneklerinin ise %66.6’sında ≥103 kob/g seviyelerinde AMB tespit edilmiştir. Yapılan anketler, gıda çalışanlarının gıda güvenliği bilgi düzeylerinin yüksek olarak değerlendirilebilecek bir düzeyde (%71.46) olduğunu ortaya koymuştur. Sonuç olarak gıda güvenliği bilgi skorlarının yüksek çıkmasına karşın, gıda çalışanlarının el örneklerindeki patojen mikroorganizma kontaminasyon yüzdelerinin yüksek olduğu belirlenmiştir. Gıda satış yerlerindeki çalışanlara sürekli ve etkin bir eğitim programının planlanması ve denetim faaliyetlerinin sıklaştırılması gerektiği kanaatine varılmıştır.

Keywords

• hijyeni
• gıda çalışanı
• gıda güvenliği
• indikatör bakteri

Hand Hygiene Status, Food Safety Knowledge and Practices of Food Handlers in Kayseri, Talas

Abstract

Incorrect and inadequate practices of food handlers in food businesses can cause foodborne diseases and serious economic losses. This study aimed to evaluate the food safety knowledge and practices and hand hygiene status of food handlers in food businesses located in Kayseri Talas. A total of 25 businesses were visited between 2023-2024, and samples were taken from the hands of personnel in contact with food. In addition, observations and surveys were conducted at the point of sale to evaluate the hygiene knowledge and attitudes of food handlers. Microbiological analyses were performed by traditional methods regarding Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), total coliform, and Enterobacteriaceae. Enterobacteriaceae was detected in 74.1% of the hand samples of the food handlers, total coliform in 18.5%, E. coli in 14.8%, and S. aureus in 40.7%. Regarding the contamination rates above the limit values (<2.5 cfu/cm2) were 66.6% of the samples for Enterobacteriaceae, 11.1% for coliform bacteria, 14.8% for E. coli, and 25.8% for S. aureus in respectively. In addition, samples were taken from the cutting board and knife surfaces in the food selling points and analyzed for Aerobic Mesophilic Bacteria (AMB). AMB was detected at levels of ≥10³ cfu/g in 45.8% of the knife samples and 66.6% of the cutting board samples. Food safety knowledge assessment surveys revealed a relatively high score (71.46%) among food handlers. As a result, despite high scores in food safety knowledge, pathogen contamination percentages in food handlers' hands were found to be high. It was concluded that continuous and effective training and control programs should be strictly implemented for workers in food selling points.

Keywords

• Hand hygiene
• food handlers
• food safety
• indicator bacteria

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