İstanbul Beyoğlu Restoranlarının Hijyen Kriterleri ve Gıda Güvenliği Açısından İncelenmesi

Year 2022, Volume: 33 Issue: 1, 40 - 49, 15.06.2022

Mehmet Hakan Tabak Özer Ergun

https://doi.org/10.35864/evmd.1002581

Abstract

Bu çalışma, İstanbul'da günlük gıda tüketen nüfusun yoğun olduğu ve yerli ve yabancı turistlerin en çok ziyaret ettiği Beyoğlu bölgesinde gerçekleştirildi. Çalışmanın amacı, personel ve restoranların hijyen koşullarının belirlenmesidir. 100 Restoran, önceden hazırlanmış kontrol listeleri ile iki kez kontrol edilerek puanlandı. Her kontrolde 4 yüzey ve ekipman, 4 personel ve 1 hava numunesi alındı. Suyun mikrobiyolojik durumunu belirlemek için 5 adet su numunesi alındı. Örneklerin mikrobiyolojik analizleri yapılarak restoranların hijyenik koşulları belirlendi. Hazırlanan form ile yapılan kontroller sonucunda restoranların genel hijyen koşulları, depo hijyeni, üretim hijyeni, personel hijyeni ve personel eğitim kriterleri açısından %75 uygun olduğu tespit edildi. Yüzey ve ekipman hijyeni için alınan örnekler E. coli için %7,5, koliform için %23,7 ve aerobik mezofilik bakteriler için %10,9 olarak uygunsuz olarak bulundu. Personel hijyeni açısından numuneler E.coli için %9,6, koliform için %17,7 ve S.auerus için %22,5 olarak uygunsuz bulundu. Hava hijyeni örnekleri %92,5 olarak uygun bulundu. 5 Su numunesinde yapılan analizler ve kızartma yağlarında yapılan tüm toplam polar bileşik ölçümleri uygun olarak sonuçlandı. Restoranlarda gıda güvenliği yönetim sistemlerinin kullanılmadığı belirlendi. Temel kontaminasyon faktörleri ise yetersiz hijyen bilgisine sahip personel ve restoranların etkin temizlik ve dezenfeksiyon planı olmaması olarak belirlendi

Keywords

gıda güvenliği, halk sağlığı, hijyen, toplu tüketim

Supporting Institution

İstanbul Üniversitesi Bilimsel Araştırma Projeleri Fonu

Project Number

52638

Investigation of Restaurants In Beyoglu Istanbul, In Terms Of Hygiene Criterias And Food Safety

Abstract

This study was carried out in the Beyoğlu region, where the daily food consumer population is high and the most visited by local and foreign tourists in Istanbul. The aim of the study is to determine the hygienic conditions of the personnel and restaurants. 100 Restaurants were checked twice with the pre-prepared check-lists and scored. In each control, 4 surfaces and equipments, 4 personnels and 1 air sample were taken. 5 water sample was taken to determine the microbiological status of the water. Hygienic conditions of the restaurants were determined by microbiological analysis of the samples. As a result of the checks made with the prepared form, restaurants were found to be 75% proper in terms of general hygiene conditions, storage hygiene, production hygiene, personnel hygiene and personnel training criterias. The samples taken for the surfaces and equipment hygiene were found improper as 7.5% for E. coli, 23.7% for coliform and 10.9% for aerobic mesophilic bacteria. In terms of personnel hygiene, samples were found improper as 9.6% for E.coli, 17.7% for coliform and 22.5% for S.auerus. Air hygiene samples were found proper as 92.5%. All 5 water samples analysis resulted properly. All total polar compounds measurements made on frying oils have been appropriately concluded.
It was determined that food safety management systems are not used in the restaurants and the basic contamination factor was personnel who has inadequate hygiene knowledge and the restaurants that don’t have effective cleaning and disinfection plans.

Keywords

food safety, public health, hygiene, restaurants

Project Number

52638

References

• Akarca G, Tomar O, Çağlar A. (2015). Afyonkarahisar İlinde Faaliyet Gösteren Süt İşletmelerinin, Hijyen ve Sanitasyon Koşullarına Uygunluğunun Araştırılması. Kocatepe Veterinary Journal. 8(2), 27-35.
• Aksu H, Kaya İ. (1999). Gıda Sanayinde Personel Hijyeni. TMMOB Gıda Mühendisliği Dergisi. 3(7), 15-19.
• Anon. (1987). Commission of The European Communities (CEC). Code of good hygienic practices. EC-Document VI/5938/87 (PVET/2140).
• Anon. (2011). Gıda Hijyeni Yönetmeliği. Access address: https://www.resmigazete.gov.tr/eskiler/2011/12/20111217-5.htm, Date of access: 15.10.2021.
• Anon. (2012). Kızartmada Kullanılmakta Olan Katı ve Sıvı Yağlar İçin Özel Hijyen Kuralları Yönetmeliği. Access address: https://www.resmigazete.gov.tr/eskiler/2012/05/20120512-5.htm, Date of access: 15.10.2021.
• Anon. (2013a). Safe Catering – Your Guide to Making Food Safely. Access address: https://www.food.gov.uk/sites/default/files/media/document/safe-catering_0.pdf, Date of access: 15.10.2021.
• Anon. (2013b). Food hygiene a guide for businesses. Access address: https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business, Date of access: 15.10.2021.
• Anon. (2013c). İnsani Tüketim Amaçlı Sular Hakkında Yönetmelikte Değişiklik Yapılmasına Dair Yönetmelik. Access address: https://www.resmigazete.gov.tr/eskiler/2016/10/20161020-3.htm, Date of access: 15.10.2021.
• Ariosti A. (2016). Managing contamination risks from packaging materials. Lelieveld H, Holah J, Gabric D. eds. Handbook of hygiene control in the food industry. Woodhead Publishing, Cambridge. p.163.
• Awad, A.H, Mawla, H.A. (2012). Sedimentation with the Omeliansky Formula as an accepted technique for quantifying airborne fungi. Polish Journal of Environmental Studies. 21(6), 1539-1541.
• Ayçiçek H, Oğuz U, Karci K. (2006). Comparison of results of ATP bioluminescence and traditional hygiene swabbing methods for the determination of surface cleanliness at a hospital kitchen. International Journal Hygiene Environment Health. 209(2), 203-206.
• Aydin A, Aksu H, Arun O. O. (2007). Hygienic properties of food handlers and equipment in food production and sales units. Medycyna Wet, 63(9), 1067-70.
• Bas M. (2004) Besin Hijyeni Güvenliği ve HACCP. First edition. Ankara: Sim Matbaacılık, p.110-114.
• Civan E. (1993). İstanbul Bölgesi Hayvansal Gıda İşletmelerinde Personel, Çevre ve Üretim Hijyeni. Ph.D. Thesis, Istanbul University Institute of Health Sciences, Istanbul.
• Çöl B.G, Aksu H. (2007) Gıda İşletmelerinde Ortam havasının Mikrobiyal Yükü Üzerine Etkili Faktörler ve Hava örnekleme Teknikleri. Journal of Istanbul Veterinary Sciences. 2, 24-47.
• Doni N.Y, Gürses G, Bayraktar M, Zeyrek F.Y, Şimşek Z. (2019). Gıda çalışanlarından saptanan bağırsak parazitleri, izole edilen potansiyel patojenler ve patojenlerin antibiyotiklere duyarlılıkları. Türk Hijyen ve Deneysel Biyoloji Dergisi, 76(1), 31-40.
• Dülger Ö. (2004). Hipermarketlerin ve süpermarketlerin et parçalama üniteleri ile et reyonlarında mikrobiyolojik kritik kontrol noktalarının belirlenmesi. Ph.D. Thesis, Uludağ University Institute of Health Sciences, Bursa.
• Dümen E, Çetin Ö, Sezgin F.H. (2009). Unlu mamul işletmelerinde temas yüzeyleri ve aletlerin mikrobiyolijik kirliliğinin araştırlması. Türk Mikrobiyoloji Cemiyeti Dergisi, 39(3-4), 108-114.
• Erkmen O., (2010). Gıda Kaynaklı Tehlikeler ve Güvenli Gıda Üretimi. Çocuk Sağlığı ve Hastalıkları Dergisi. 53, 220-235.
• Fidan F, Ağaoğlu S. (2004). Ağrı bölgesinde bulunan lokantaların hijyenik durumu üzerine araştırmalar. YYU Veteriner Fakültesi Dergisi. 15 (1), 107-114.
• FSIS (2018). Food Safety Information System. Access address: https://ggbs.tarim.gov.tr, Date of access:10.04.2018.
• Getie M, Abebe W, Tessema B. (2019). Prevalence of enteric bacteria and their antimicrobial susceptibility patterns among food handlers in Gondar town, Northwest Ethiopia. Antimicrobial Resistance & Infection Control, 8(1), 1-6.
• Giray H, Soysal A. (2007). Türkiye’de gıda güvenliği ve mevzuatı. TSK Koruyucu Hekimlik Bülteni, 6(6), 485-490.
• Hampikyan H, Çolak H, Akhan M, Turgay İ. (2011). Determination of total polar compound (TPC) levels in frying oils. Journal of Food, Agriculture and Environment. 9 (2 part 1), 142-144.
• ISO (1999). International Organization of Standardization, Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species). Part 1: Technique using Baird-Parker agar medium (ISO Standard No. 6888-1:1999).
• ISO (2001). International Organization of Standardization, Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli. Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide (ISO Standard No. 16649-1:2001).
• ISO (2006). International Organization of Standardization, Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of coliforms Colony-count technique. (ISO Standard No. 4832: 2006).
• ISO (2013). International Organization of Standardization, Microbiology of the food chain. Horizontal method for the enumeration of microorganisms. Part 1: Colony count at 30 degrees C by the pour plate technique (ISO Standard No. 4833-1:2013). ISO (2014). International Organization of Standardization, Water quality-Enumeration of Escherichia coli and coliform bacteria. Part 1: Membrane filtration method for waters with low bacterial bacground flora (ISO Standard No. 9308-1: 2014)
• ISO (2018). International Organization of Standardization, Microbiology of food and animal feeding stuffs-Horizontal methods for sampling techniques from surfaces using contact plates and swabs (ISO Standard No. 18593:2018).
• Kang Y. J, Frank J. F. (1989). Biological Aerosols: A review of airborn contamination and its measurement in dairy processing plants. Journal of Food Protection. 52(7), 512-524.
• Konecka-Matyjek E, Mackiw E, Krygier B, Tomczuk K, Stos K, Jarosz M. (2012). National monitoring study on microbial contamination of food-contact surfaces in hospital kitchens in Poland. Annals of Agricultural and Enviroment Medicine. 19(3), 457-463.
• Kothe C.I, Schild C. H, Tondo E.C, da Silva Malheiros P. (2016). Microbiological contamination and evaluation of sanitary conditions of hot dog street vendors in Southern Brazil. Food Control. 62, 346-350.
• Lazou T, Georgiadis M, Pentieva K, McKevitt A, Iossifidou E. (2012). Food Safety Knowledge and Food-Handling Practices of Greek University Students: A Questionnaire-Based Survey. Food Control. 28(2), 400-411.
• Lee H. K, Abdul Halim H, Thong K. L, Chai L. C. (2017). Assessment of food safety knowledge, attitude, self-reported practices, and microbiological hand hygiene of food handlers. International Journal of Environmental Research and Public Health, 14(1), 55.
• Legnani P, Leoni E, Berveglieri M, Mirolo G, Alvaro N. (2004). Hygienic control of mass catering establishments, microbiological monitoring of food and equipment. Food Control. 15(3), 205-211.
• Little C, Sagoo S. (2009). Evaluation of the hygiene of ready-to-eat food preparation areas and practices in mobile food vendors in the UK. International Journal of Environmental Health Research. 19(6), 431–443.
• Lopašovský Ľ, Kunová S, Bobková A, Zeleňáková L, Bobko M. (2021). Control of Operational Hygiene in Fast Food Restaurants. Journal of Microbiology, Biotechnology and Food Sciences, 2021, 28-30.
• McCarthy M, Brennan M, Kelly A.L, Ritson C, de Boer M, Thompson N. (2007). Who is at risk and what do they know? Segmenting a population on their food safety knowledge. Food Quality and Preferences, 18(2), 205-217.
• Mead P.S, Slutsker L, Dietz V, McCaig L.F, Bresee J.S, Shapiro C, Tauxe R.V. (1999). Food-related illness and death in the United States. Emerging infectious diseases. 5(5), 607.
• Nasrolahei M, Mirshafiee S, Kholdi S, Salehian M, Nasrolahei M. (2017). Bacterial assessment of food handlers in Sari City, Mazandaran Province, north of Iran. Journal of infection and public health, 10(2), 171-176.
• Paul A, Rahma M. M, Ahmed T. (2021). Identification of pathogenic bacteria from food handling surfaces (tabletops) from different areas with demonstration of their drug resistance properties. Journal of Food Safety and Hygiene. 5(3).
• Pitt J.I, Hocking A.D. (1999). Fungi and Food Spoilage. Third edition. New York: Aspen Publication, p.388.
• Paliy A.P, Rodionava K.O, Braginec M.V, Paliy A.P, Nalivayko V,I. (2018). Sanitary-hygienic evaluation of meat processing enterprises productions and their sanation. Ukrainian Journal of Ecology. 8(2), 81-88.
• Ratnasari D. A, Djaja I. M, Hartono B. (2018). Analysis on Quality of Food Sanitation Hygiene and Escherichia Coli (E. Coli) Contamination at Restaurants around Commuter Line Stations in Central Jakarta, 2018. EXECUTIVE EDITOR, 9(12), 419.
• Sezgin A.C, and Özkaya F.D. (2014). Toplu beslenme sistemlerine genel bir bakış. Akademik Gıda, 12(1), 124-128.
• Temelli S, Şen M. K. C, Anar Ş. (2005). Et Parçalama Ünitelerinde ve Beyaz Peynir Üretiminde Çalışan Personel Ellerinin Hijyenik Durumunun Değerlendirilmesi. Uludağ Üniversitesi Veteriner Fakültesi Dergisi. 24 (1-2-3-4), 75-80.
• TSE (2002). Türk Standartları Enstitüsü, Su kalitesi-Bağırsak Enterokoklarının tespiti ve sayımı. Bölüm 2: Membran Süzme Yöntemi (TS EN ISO Standard No. 7899-2: 2002).
• TSE (2006). Türk Standartları Enstitüsü Kurumu, Su kalitesi - Mikrobiyolojik analizler için numune alma (TS EN ISO Standard No: 19458:2006).
• Ugur M, Nazlı B, Bostan K. (2001). Gıda Hijyeni. First edition. İstanbul: Teknik Basımevi, p.85-87.
• WHO (2002). World Health Organization. (2002). WHO global strategy for food safety: safer food for better health. Access address: https://apps.who.int/iris/handle/10665/42559, Date of access: 15.10.2021.
• WHO (2015). World Health Organization. (2015). WHO estimates of the global burden of foodborne diseases: executive summary. Access address: http://apps.who.int/iris/handle/10665/199350, Date of access: 15.10.2021.
• Yap M, Chau M. L.-, Hartantyo S. H. P, Oh J. Q, Aung, K. T, Gutierrez R. A, Ng L. C. (2019). Microbial quality and safety of sushi prepared with gloved or bare hands: Food handlers' impact on retail food hygiene and safety. Journal of food protection, 82(4), 615-622.
• Yoshimoto H, Zapechelnyuk A. (2019). Are There" ratatouille" Restaurants?: On Anticorrelation of Food Quality and Hygiene. University of St Andrews. School of Economics & Finance.
• Zhang H, Lu L, Liang J, Huang Q. (2015). Knowledge, attitude and practices of food safety amongst food handlers in the coastal resort of Guangdong, China. Food Control, 47, 457-461.