TY  - JOUR
T1  - Kayseri Talas’ta Gıda Çalışanlarının El Hijyen Durumlarının, Gıda Güvenliği Bilgi ve Uygulamalarının Belirlenmesi
TT  - Hand Hygiene Status, Food Safety Knowledge and Practices of Food Handlers in Kayseri, Talas
AU  - Can, Emrah
AU  - Yıldırım, Yeliz
PY  - 2025
DA  - August
Y2  - 2025
DO  - 10.32707/ercivet.1618880
JF  - Erciyes Üniversitesi Veteriner Fakültesi Dergisi
JO  - Erciyes Üniv Vet Fak Derg
PB  - Erciyes Üniversitesi
WT  - DergiPark
SN  - 1304-7280
SP  - 86
EP  - 94
VL  - 22
IS  - 2
LA  - tr
AB  - Gıda işletmelerindeki çalışanların yanlış ve yetersiz uygulamaları gıda kaynaklı hastalıkların oluşmasına yol açabilmekte, ciddi ekonomik kayıplar söz konusu olabilmektedir. Bu çalışmada Kayseri Talas’ta bulunan gıda işletmelerindeki çalışanların gıda güvenliği bilgi ve uygulamalarının ve el hijyen durumlarının değerlendirilmesi amaçlanmıştır. Toplam 25 işletme 2023-2024 tarihleri arasında ziyaret edilerek gıda ile temas halinde bulunan personelin ellerinden örnekler alınmıştır. Ayrıca çalışma kapsamında işletmelerde, gıda çalışanlarının hijyen bilgileri ve tutumlarını değerlendirmek amacıyla gözlem ve anket uygulaması yapılmıştır. Ellerden alınan örneklerin mikrobiyolojik analizleri bakteriyel kültür yöntemiyle yapılmıştır. El örnekleri Escherichia coli, Staphylococcus aureus, total koliform ve Enterobacteriaceae açısından incelenmiştir. Çalışanlarına ait el örneklerinin %74.1’inde Enterobacteriaceae, %18.5’inde total koliform, %14.8’inde E. coli ve %40.7’sinde S. aureus varlığı tespit edilmiştir. Hedef değerlerin (
KW  - hijyeni
KW  - gıda çalışanı
KW  - gıda güvenliği
KW  - indikatör bakteri
N2  - Incorrect and inadequate practices of food handlers in food businesses can cause foodborne diseases and serious economic losses. This study aimed to evaluate the food safety knowledge and practices and hand hygiene status of food handlers in food businesses located in Kayseri Talas. A total of 25 businesses were visited between 2023-2024, and samples were taken from the hands of personnel in contact with food. In addition, observations and surveys were conducted at the point of sale to evaluate the hygiene knowledge and attitudes of food handlers. Microbiological analyses were performed by traditional methods regarding Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), total coliform, and Enterobacteriaceae. Enterobacteriaceae was detected in 74.1% of the hand samples of the food handlers, total coliform in 18.5%, E. coli in 14.8%, and S. aureus in 40.7%. Regarding the contamination rates above the limit values (
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UR  - https://doi.org/10.32707/ercivet.1618880
L1  - https://dergipark.org.tr/tr/download/article-file/4516718
ER  -