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GIDA İŞLETMELERİNDE COVID-19 SALGININA YÖNELİK ALINMASI GEREKEN ÖNLEMLER VE ETKİN DEZENFEKSİYON UYGULAMALARI

Year 2020, Volume: 45 Issue: 4, 646 - 664, 21.06.2020

İlkin Yücelşengün , Ayşegül Kırmızıgül Gülden Kılıç , Berna Öztürk

https://doi.org/10.15237/gida.GD20075
Cited By: 4

Abstract

SARS-CoV-2 virüsünün neden olduğu COVID-19 salgını, son zamanlarda tüm dünyayı ele geçirmiş ve binlerce kişinin ölümüne neden olmuştur. COVID-19 gıda kaynaklı bir hastalık olmamasına rağmen, gıdalar COVID-19’un yayılımına aracılık edebilmektedir. Bu nedenle, gıda işletmelerinde iyi hijyen uygulamalarının sağlanması, personel hijyenine dikkat edilmesi, meyve ve sebzelerin işleme ve tüketim öncesinde mutlaka bol su ile yıkanması, ısıl işlem sonrası tüketilecek gıdaların uygun sıcaklıklarda pişirilmesi ve çapraz kontaminasyonun önlenmesi gibi birçok uygulama ile COVID-19’un gıdalara kontaminasyonu önlenebilmekte veya kontamine gıdada bu virüsün inaktivasyonu sağlanabilmektedir. Etanol (>%70), NaClO (%0.1), H2O2 ve kuaterner amonyum bileşikleri, COVID-19’un inhibisyonu amacıyla kullanımı önerilen dezenfektanlardır. Bu çalışmada, gıdalar aracılığıyla COVID-19’un yayılımı, gıdaların COVID-19 açısından güvenli hale getirilmesi, gıda işletmelerinde üretim, taşıma, servis ve satış aşamalarında COVID-19’a karşı alınması gereken önlemler ve bu amaçla işletmelerde kullanılabilecek dezenfektanlar ile ilgili bilgiler derlenmiştir.

Keywords

COVID-19 SARS-CoV-2 gıda güvenliği dezenfektan

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PRECAUTIONS TO BE TAKEN AGAINST COVID-19 PANDEMIC IN FOOD ESTABLISHMENTS

Year 2020, Volume: 45 Issue: 4, 646 - 664, 21.06.2020

İlkin Yücelşengün , Ayşegül Kırmızıgül Gülden Kılıç , Berna Öztürk

https://doi.org/10.15237/gida.GD20075
Cited By: 4

Abstract

COVID-19 outbreak caused by SARS-CoV-2 virus, has recently been taken hold of worldwide and caused thousands of people death. Although COVID-19 is not a food-borne outbreak, foods can mediate the spread of COVID-19. Thus, prevention of contamination of foods with COVID-19 or inactivation of the virus from contaminated foods could be provided by ensuring good hygiene practices in food establishments, being careful in personnel hygiene, washing fruit and vegetables with plenty of water before processing and consumption, cooking foods at proper temperatures and avoid cross-contamination. Ethanol (>70%), NaClO (0.1%), H2O2 and quaternary ammonium compounds are suggested as disinfectants to inhibit COVID-19. In this study, information has been reviewed about the spread of COVID-19 through foods, making foods safe in terms of COVID-19, measures to be taken against COVID-19 in food establishments during production, transportation, service and selling stages and disinfectants that can be used in food premises for this purpose.

Keywords

COVID-19 SARS-CoV-2 food safety disinfectant

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Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

İlkin Yücelşengün 0000-0002-9445-5166

Ayşegül Kırmızıgül This is me 0000-0003-4723-7374

Gülden Kılıç 0000-0001-6125-6219

Berna Öztürk 0000-0003-1104-1863

Publication Date June 21, 2020
Published in Issue Year 2020 Volume: 45 Issue: 4

Cite

APA Yücelşengün, İ., Kırmızıgül, A., Kılıç, G., Öztürk, B. (2020). GIDA İŞLETMELERİNDE COVID-19 SALGININA YÖNELİK ALINMASI GEREKEN ÖNLEMLER VE ETKİN DEZENFEKSİYON UYGULAMALARI. Gıda, 45(4), 646-664. https://doi.org/10.15237/gida.GD20075
AMA Yücelşengün İ, Kırmızıgül A, Kılıç G, Öztürk B. GIDA İŞLETMELERİNDE COVID-19 SALGININA YÖNELİK ALINMASI GEREKEN ÖNLEMLER VE ETKİN DEZENFEKSİYON UYGULAMALARI. The Journal of Food. June 2020;45(4):646-664. doi:10.15237/gida.GD20075
Chicago Yücelşengün, İlkin, Ayşegül Kırmızıgül, Gülden Kılıç, and Berna Öztürk. “GIDA İŞLETMELERİNDE COVID-19 SALGININA YÖNELİK ALINMASI GEREKEN ÖNLEMLER VE ETKİN DEZENFEKSİYON UYGULAMALARI”. Gıda 45, no. 4 (June 2020): 646-64. https://doi.org/10.15237/gida.GD20075.
EndNote Yücelşengün İ, Kırmızıgül A, Kılıç G, Öztürk B (June 1, 2020) GIDA İŞLETMELERİNDE COVID-19 SALGININA YÖNELİK ALINMASI GEREKEN ÖNLEMLER VE ETKİN DEZENFEKSİYON UYGULAMALARI. Gıda 45 4 646–664.
IEEE İ. Yücelşengün, A. Kırmızıgül, G. Kılıç, and B. Öztürk, “GIDA İŞLETMELERİNDE COVID-19 SALGININA YÖNELİK ALINMASI GEREKEN ÖNLEMLER VE ETKİN DEZENFEKSİYON UYGULAMALARI”, The Journal of Food, vol. 45, no. 4, pp. 646–664, 2020, doi: 10.15237/gida.GD20075.
ISNAD Yücelşengün, İlkin et al. “GIDA İŞLETMELERİNDE COVID-19 SALGININA YÖNELİK ALINMASI GEREKEN ÖNLEMLER VE ETKİN DEZENFEKSİYON UYGULAMALARI”. Gıda 45/4 (June 2020), 646-664. https://doi.org/10.15237/gida.GD20075.
JAMA Yücelşengün İ, Kırmızıgül A, Kılıç G, Öztürk B. GIDA İŞLETMELERİNDE COVID-19 SALGININA YÖNELİK ALINMASI GEREKEN ÖNLEMLER VE ETKİN DEZENFEKSİYON UYGULAMALARI. The Journal of Food. 2020;45:646–664.
MLA Yücelşengün, İlkin et al. “GIDA İŞLETMELERİNDE COVID-19 SALGININA YÖNELİK ALINMASI GEREKEN ÖNLEMLER VE ETKİN DEZENFEKSİYON UYGULAMALARI”. Gıda, vol. 45, no. 4, 2020, pp. 646-64, doi:10.15237/gida.GD20075.
Vancouver Yücelşengün İ, Kırmızıgül A, Kılıç G, Öztürk B. GIDA İŞLETMELERİNDE COVID-19 SALGININA YÖNELİK ALINMASI GEREKEN ÖNLEMLER VE ETKİN DEZENFEKSİYON UYGULAMALARI. The Journal of Food. 2020;45(4):646-64.

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