Üniversite Kampüs Kantinlerindeki Gıdaların Mikrobiyolojik Kalitesinin ve Gıda Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi

Year 2018, , 363 - 373, 15.12.2018

Şebnem Pamuk , Metin Erdoğan , Yeliz Yıldırım , Harun Hızlısoy Serhat Al , Özgür Sepin

https://doi.org/10.30607/kvj.427007

Cited By: 3

Abstract

Bu çalışmada, Afyon Kocatepe Üniversitesi Ahmet
Necdet Sezer Kampüsü’nde gıda satışı yapan 6 adet kantinden yaz ve kış
aylarında olmak üzere 2’şer kez örnekler alındı. Çalışma kapsamında
çalışanların parmaklarından, dilimleme tahtalarından, bıçak saplarından ve
değişik gıdalardan örnekler alınarak Aerob Mezofil Bakteri, S. aureus, Enterobactericeae, total koliform, Escherichia coli, sülfit
indirgeyen anerob bakteriler, Listeria monocytogenes ve Salmonella spp., açısından analiz
edildi. İncelenen 100 adet gıda örneğinin %91’inde
toplam Aerob Mezofil Bakteri (AMB) ≥10³ kob/g, %21’inde Enterobactericeae, %64’ünde koliform bakteri, %14’ünde
E. coli, %25’inde
S.aureus ≥10² kob/g düzeylerinde bulundu. Gıda
örneklerinin (tavuk şiş) 1’inden Salmonella spp., %3’ünden L.
ivanovii, %5’inden L. seeligeri, %4’ünden L. welshimeri identifiye
edilirken, sülfit indirgeyen anaerob bakteri ve L. monocytogenes saptanmadı. Bıçak örneklerinin %77.5’inde AMB ≥10³
kob/g, %35’inde Enterobactericeae,
 %52.5’sinde koliform, %12.5’inde E.
coli, %17.5’inde S.aureus, ≥10² kob/g
düzeylerinde identifiye edildi. Yüzey örneklerinin ise; %55’inde AMB ≥10³
kob/g, %29.6’sında Enterobactericeae, %37’sinde koliform bakteri, %11’inde E. coli,
%14.8’inde S.aureus ≥10²
kob/g düzeylerinde tespit edildi. Gıda çalışanlarının el örneklerinin
mikroorganizma kontaminasyon düzeyleri sırasıyla;  örneklerin %6.6’sında Enterobactericeae ≥2.5
kob/cm², %8.8’inde ≥1.0 kob/cm²; % 4.4’ünde koliform
bakteri ≥2.5 kob/cm² ve % 15.5’inde ≥1.0 kob/cm²;
%14.7’sinde E. coli ≥1.0 kob/cm²; %15.5’inde S. aureus ≥2.5 kob/cm² ve
%15.5’inde ≥1.0 kob/cm² olarak belirlendi. El örneklerinden saptanan
bu değerlerin literatürde belirlenen hedef değerlerin (<2.5 kob/cm²)
üzerinde olduğu belirlendi.     

Keywords

Üniversite kampüsü, Gıda çalışanı, Gıda güvenliği bilgisi, İndikatör mikroorganizma, kantinler

Evaluation of Hand Hygiene Situation of Food Handlers and Microbiological Quality of Retailed Some Foods in University Campus Canteen#

Abstract

In
this study, samples sailed six canteens were taken 2 times including the summer
and winter in the Afyon Kocatepe University Ahmet Necdet Sezer Campus. Scope of
work the fingers of workers, slicing boards, from the knife handle and various
food samples were analyzed for mesophilic aerobic bacteria, S. aureus, Enterobactericeae, total coliform, E. coli, sulphite-reducing anaerobe bacteria L. monocytogenes and Salmonella.
Contamination levels of 100 food samples were detected respectively; 91% of
samples ≥10³ cfu/g TMAB, %21 Enterobactericeae ≥10²
cfu/g, 64% coliforms ≥10² cfu/g, 14% E. coli ≥10²
cfu/g and 25% S. aureus ≥10²
cfu/g. Salmonella spp. was
detected only one samples (chicken skewer). While 3% L. ivanovii, 5% L. seeligeri,
4% L. welshimeri were isolated from
all of the food samples, sulphite-reducing anaerobe bacteria and L.
monocytogenes was not detected. The levels of microorganisms were found
from the knife samples respectively; TMAB ≥10³ cfu/g (77.5%); Enterobactericeae
≥10² cfu/g (35%); coliforms ≥10² cfu/g (52.5%); E.
coli ≥10² cfu/g (12.5%); S. aureus ≥10² cfu/g
(17.5% ). Surface samples
were found contaminated with TMAB ≥10³ cfu/g (55%);
Enterobactericeae ≥10² cfu/g (9.6%); coliforms ≥10²
cfu/g (37%); E. coli ≥10² cfu/g (11%);  S. aureus ≥10² cfu/g (14.8%). None of the samples were not
detected sulphite-reducing anaerobe bacteria, L. monocytogenes and Salmonella.
Contamination levels of hand samples were detected respectively; Enterobactericeae
≥2.5 kob/cm² (6.6%)
and ≥1.0 kob/cm² (8.8%)of samples; coliforms ≥2.5 kob/cm²
(4.4%) and ≥1.0 kob/cm² (15.5%); E. coli ≥1.0 kob/cm² (14.7%);
S. aureus ≥2.5 kob/cm² and
≥1.0 kob/cm² (15.5%). It was concluded that these values determined
from the hand samples were concluded above the target values (<2.5 cfu / cm²)
in the literature.

Keywords

University campus, Food handlers, Knowledge food safety, Indicator microorganism, Canteens

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