Erciyes Üniversitesi Kampüsündeki Kantin Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi

Öz

Gıda kaynaklı bakteriyel hastalıkların büyük bir çoğunluğunun gıda çalışanlarının yanlış uygulamalarından kaynaklandığı bilinmektedir. Bu çalışmanın amacı Erciyes Üniversitesi kampüsünde bulunan kantinlerde çalışan personel ellerinde indikatör bakteri varlığının belirlenmesi ve personelin gıda güvenliği bilgilerinin değerlendirilmesidir. Bu amaçla toplam 23 kantinde gıda ile teması olan çalışanlarla görüşme yapılmış ve parmakları örneklenmiştir. Gıda güvenliği bilgileri; belirlenen anket soruları ve kontrol listeleriyle değerlendirilmiştir. Mikrobiyolojik analizler, konvansiyonel yöntemlerle yapılmış, el örnekleri Staphylococcus aureus (S. auerus), Enterobacteriaceae, total koliform ve Escherichia coli (E. coli) açısından incelenmiştir. Elde edilen sonuçlara göre, çalışan ellerinden alınan örneklerin %73,91’inde koliform grubu belirlenirken, bunlardan %40,47’sinin literatürlerde belirlenen hedef değerlerin (<2.5 kob/cm2) üzerinde koliform içeriği belirlenmiştir. E. coli, Enterobacteriaceae ve S. auerus ise incelenen örneklerin sırasıyla %56,52 ve %82,6 ve % 82,6’sında belirlenmiştir. Gıda güvenliği bilgi değerlendirme skoru genel olarak yüksek olmakla birlikte ortalama %72,17’lik bir değer elde edilmiştir. Sonuç olarak çalışanların gıda güvenliği bilgi değerlendirme sonuçları yüksek skorlar ortaya koymuş olmasına karşın, el örneklerindeki patojen kontaminasyon yüzdeleri yüksek bulunmuştur. Gıda çalışanlarına yönelik mevcut eğitim modelinin revize edilerek etkin bir şekilde uygulanması, sürekliliğinin sağlanması, eğitim etkinliğinin denetlenmesi ve gıda satış yerlerinde katı ve sürekli kontrol programlarının uygulanması gerektiği sonucuna varılmıştır.

Anahtar Kelimeler

• Erciyes Üniversitesi,Gıda çalışanı,Gıda güvenliği bilgisi,İndikatör bakteri,Kantinler

Hand Hygiene Profile of Food Handlers in Canteens of Erciyes University Campus

Abstract

Foodborne bacterial diseases still occur as a result of improper handling practices by foodhandlers. The aim of this study was to evaluate food safety knowledge of food handlers’ and to determine the presence of indicator bacteria on food handlers’ hands in canteens and cafes in Erciyes University Campus, Kayseri. Total of 23 food handlers’ were interviewed and their hands were sampled to determine the contamination. Food handlers' knowledge were evaluated by questionnaires and checklists. Conventional methods were followed for microbiological analyses. The presence of total coliforms, E. coli, Enterobacteriaceae and S. aureus were analyzed. Results indicated that coliforms were present in 73,91% of food handlers’ hands, compared to the literature suggesting a target value of ˂2,5 cfu/cm2, 40,47% exceeded the limit. E. coli, Enterobacteriaceae and S.aureus were present in 56,52%, 82,6 % and 82,6 % of handlers’ hands respectively. Food safety knowledge evaluation received high scores with mean score of 72,17%. In spite of the high scores on food safety knowledge, high numbers of hand samples were found to be contaminated with pathogens. It is needed to revise the current training model of food handlers’, to ensure sustained training, to track the effectiveness of training and to carry out stringent surveillance programs at point of food sale.

Keywords

• Erciyes University,Food handler,Food safety knowledge,Indicator bacteria,Canteens

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