TY - JOUR TT - The Level of Hand Hygiene of Sales Staff and Microbiological Properties of Food Contact Surfaces in the Hypermarkets AU - Yılmaz Aksu, Filiz AU - Sandıkçı Altunatmaz, Sema AU - Uran, Harun AU - Dülger Altıner, Dilek PY - 2017 DA - April Y2 - 2016 JF - Erciyes Üniversitesi Veteriner Fakültesi Dergisi JO - Erciyes Üniv Vet Fak Derg PB - Erciyes Üniversitesi WT - DergiPark SN - 1304-7280 SP - 17 EP - 23 VL - 14 IS - 1 KW - Gıda KW - gıda hijyeni KW - gıda temas yüzeyi KW - personel el hijyeni N2 - Foodcontact surfaces and personnel are the most important source of foodcontamination. Contamination risk of food contact surfaces and personnelincrease in parallel with the level of pollution. The objective of this studywas to determine the hygiene level of food contact surfaces and personnel handhygiene level in food production area of hypermarkets. In this study, a totalof 279 surface samples and 251 hand samples were taken from the food preparing,salary, production area (bakery, dairy, meat, aquatic food, fruit-vegetableproducts, ready-to-eat meal) of hypermarketsin different cities of Turkey. Hand samples were evaluated for Escherichia coli and Staphylococcus aureus. The surfacesamples were analyzed for total aerobic mesophilic bacteria (TAMB) and coliformbacteria. Surface swab technique was used for sampling and sterile templates wereused to sample each 10cm2 surface area. E. coli was detected in 14 (5.5%) hand samples. Positive resultsfor E. coli were between 1 to 130cfu/10cm2.Two samples (0.8%) were positive for S. aureus.Positive samples were determined as 2 and 5 cfu/10cm2 ranges. Infood contact surfaces, TAMB were detected in 132 (47%) samples between 1-6400cfu/10cm2. Total coliform bacteria were positive for 40 samples (14.3%)between 1-6500 cfu/10cm2. Microbial evaluation of food contactsurfaces and staff is one of the most important subjects for food hygiene, GMPand HACCP systems in food preparing and sales department of hypermarkets. CR - 1. Aksu H, Kaya İ. Gıda sanayinde personel hijyeni. Gıda Müh Derg 2000; 3(7):15-9. CR - 2. Anonim. Mikrobiyolojik Analiz Yöntemlerinde Yeni Yaklaşımlar. Birinci Baskı. İstanbul: Hemakim Tıbbi Ürünler Ticaret Ltd.Şti. , 1999; p.18. CR - 3. Aydın A, Aksu H, Özgen Arun Ö. Hygienic properties of food handlers and equipment in food production and sales units. Medycyna Wet 2007; 63 (9): 1067-70. CR - 4. Codeks Alimentarius Food Hygiene, Basic Texts. Fourth Edition, 2009, Rome, http//www.fao.org/docrep/012/a1552e/a1552e00.pdf . Erişim tarihi: 14.03.2016. CR - 5. Erol İ. Gıda Hijyeni ve Mikrobiyolojisi. Birinci Baskı. Ankara: Pozitif Matbaacılık, 2007; p. 1-3. CR - 6. Fidan F, Ağaoğlu S. Ağrı bölgesinde bulunan lokantaların hijyenik durumu üzerine araştırmalar. YYU Vet Fak Derg 2004; 15(1-2): 107-14. CR - 7. Fuerst R. Sanitation in Food Handling. Fifteenth Edition. Philadelphia: W.B.Saunders Company, 1983; pp. 418-33. CR - 8. International Standarts Organisation (4832:2006). Microbiology of food and animal feding stuffs. Horizontal method fort the enumeration of coliforms, Colony-count technique. 2015 https:/tools.thermofisher. com/content/sfs/brochures/ISO %20 Food % 20 Safety %20 Brochure.pdf. Erişim tarihi: 14.03.2016. CR - 9. Kahraman T, Cetin O, Dumen E, Buyukunal SK. Incidence of Salmonella spp. and Listeria monocytogenes on equipment surfaces and personel hands in meat plants. Revue Med Vet 2010; 161(3): 108-13. CR - 10. Kusumaningrum HD, Riboldi G, Hazeleger WC, Beumer RR. Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods. Int J Food Microbiol 2003; 85(3): 227-36. CR - 21. Yılmaz F. Isı işlemi görmüş et ürünleri üretiminde kontaminasyon kaynakları ve kritik kontrol noktalarının belirlenmesi üzerine bir çalışma, Doktora tezi, İstanbul Üniversitesi. Sağlık Bilimleri Enstitüsü, İstanbul 1999; p. 92. UR - https://dergipark.org.tr/tr/pub/ercivet/issue//301725 L1 - https://dergipark.org.tr/tr/download/article-file/288242 ER -