Gıda endüstrisi çalışanları ve stafilokokal gıda zehirlenmeleri

Abstract

Stafilokokal gıda zehirlenmesi SGZ başta Staphylococcus aureus olmak üzere enterotoksijenik stafilokoklar tarafından üretilen, enterotoksin içeren gıdaların tüketilmesi sonucu oluşan ve tüm dünyada yaygın olarak görülen önemli intoksikasyonlardan biridir. Özellikle pişmiş ve zengin protein içerikli gıdalara bulaşan S. aureus uygun ortam şartlarında hızla çoğalır. Besin maddesinde 105 kob/g veya daha fazla sayıya ulaşan bakteri tarafından stafilokokal enterotoksinler sentezlenir. 100 gramında en az 100 ng enterotoksin çeşitlerinden birini bulunduran gıdanın tüketilmesi sonucu SGZ’nin klinik belirtileri görülebilir. SGZ bulantı, kusma ve/veya ishalin eşlik ettiği, kendi kendini sınırlayan bir gastroenterittir. SGZ kaynaklı ölüm oranı düşük olmasına rağmen; yaşlılar, çocuklar ve immun sistemi baskılanmış kişiler için bu oran yükselebilir. S. aureus, pek çok vücut bölgesinde, deri ve mukozada hastalık oluşturmaksızın taşınabilir; esas rezervuarının burun bölgesi olduğu düşünülmektedir. Gıda endüstrisi alanında çalışan kişilerin burnunda veya ellerinde bu bakteriye rastlanılmaktadır. Gıda işletmelerindeki söz konusu taşıyıcıların gıdanın hazırlanması, işlenmesi sırasında taşımış oldukları mikroorganizmayı gıdaya aktarması gıdaların kontaminasyonunda en önemli sebeplerden biridir. Kişisel hijyen kurallarının uygulanmasında yeterli özenin gösterilmemesi, özellikle el yıkama alışkanlığı konusundaki eksiklikler gıda güvenliği konusunda halk sağlığı açısından tehlikeli olabilir. Enterotoksin üreten suşları taşıyan gıda çalışanları SGZ’nin temel kaynağını oluşturmaktadır. Ülkemizde gıda sektöründe çalışanlar için portör muayenesi şartı kaldırılmış olup yerine eğitim verilmesi getirilmiştir. Günümüzdeki uygulamaya göre; SGZ’nin önlenmesinde gıda çalışanlarının kişisel hijyen kurallarına uyması ve gıda güvenliği sistemlerinin uygulanması beklenmektedir. Gıda işletmecisi, personelin gıda hijyeni konularında kontrol edilmesini, bilgilendirilmesini ve eğitilmesini sağlamalıdır. Bu derleme ile S. aureus’un gıda zehirlenmelerindeki yeri, gıda endüstrisi çalışanları ilişkisi ve gerekli hijyen uygulamalarındaki güncel durumun sunulması amaçlanmıştır.

Keywords

• Enterotoksin, gıda çalışanı, stafilokokal gıda zehirlenmesi

Food industry employees and staphylococcal food poisoning

Abstract

Staphylococcal food poisoning SFP occurs by ingestion of food containing enterotoxins produced by enterotoxigenic staphylococci strains mainly of Staphylococcus aureus. It is one of the important intoxications and common all over the world. When protein rich and cooked foods will be contaminated with S. aureus, bacteria can be grown rapidly in appropriate environmental conditions. Staphylococcal enterotoxins are synthesized when bacteria counts reach up to 105 cfu/g and clinical symptoms of SFP can be observed with consumption of food containing one of enterotoxin type at least 100 ng in 100 grams food. SFP is a self-limiting gastroenteritis accompanied by nausea, vomiting and/ or diarrhea. Although mortality rate from SFP is low, it can be increased in the elderly, children and immune compromised persons. S. aureus can be found in many parts of the body, including skin and mucosa without sign of infection. It is considered that the nasal region is the essential reservoir. S. aureus can be found in the nose or at hands of the people working at the food industry. One of the most important causes of food contamination with microorganisms in food businesses is, the transfer of microorganisms to the food by the carriers during the preparation and processing of food. When personel hygiene rules are not sufficiently applied, especially deficiencies in the habit of correct washing of hands, it can be dangerous for public health in terms of food security. Food employees carrying enterotoxin-producing strains are the main source of food poisoning. In our country, for the ones who is working in food sector the mandatory application of health checks for infectious diseases has been revoked, instead of that giving training has been put into force. According to the present application; it is expected from the food employees to comply with the personel hygiene rules and implementation of food safety system for prevention of SFP. The food manager should provide control of the personnel about food hygiene issues, information and training. In this review, it is aimed to present the importance of S. aureus for food poisoning, relationship to food industry employees and the current status of the necessary hygiene practices.

Keywords

• Enterotoxin, food employees, staphylococcal food poisoning

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