Yıl 2019, Cilt 44 , Sayı 6, Sayfalar 1020 - 1029 2019-10-06

ÜNİVERSİTE HASTANE MUTFAĞINDA ÜRETİLEN NORMAL VE DİYET ÖĞÜNLERİNİN SERVİS SICAKLIKLARI İLE MİKROBİYOLOJİK KALİTESİ ARASINDAKİ İLİŞKİLER
THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN

MEVHİBE TERKURAN [1] , Zerrin ERGİNKAYA [2]


Bu araştırmada, Balcalı Hastane Mutfağında 2015-2017 yılları arasında üretilen ve sunulan yemeklerin sıcaklık dereceleri ve mikrobiyolojik kaliteleri değerlendirildi. 7316 çeşit yemeğin (1812 normal ve 5504 diyet menüleri) sıcaklıkları istatistiksel olarak analiz edildi. Sıcak servis edilen-normal menü yemeklerinin kaydedilen sıcaklıklarının, diyet yemeklerinden daha riskli servis sıcaklığında (<55 °C) sunulduğubelirlendi (P <0.001). Bununla birlikte, soğuk servis edilen yemeklerin, hazırlandıktan hemen sonra servis edilen salatalar hariç, sıcak servis edilen öğünlerden daha güvenli servis sıcaklığında (≤8 °C) sunulduğusaptandı (P <0.001). Soslu ve tencere yemeklerinin, üretim yöntemlerinden dolayı, hamur işleri ve makarna yemeklerinden daha güvenli sıcaklıklarda (≥63 °C) servis edildiği belirlendi (P <0.001). Yemeklerin mikrobiyolojik analiz sonuçları mevzuata uygun bulundu. Örneklerin hiçbirinde E. coli, S. aureus ve Salmonella spp. tespit edilmedi. Sonuç olarak, hazırlanan yemeklerin sıcaklık değerlendirmesi, HACCP sisteminin önemli bir parçası ve gıda güvenliğini garanti altına almak için zorunlu bir faktör olarak değerlendirildi.

In this research, temperature levels and microbiological quality of served meals produced in Balcalı Hospital Kitchen from 2015 to 2017 years were evaluated. The temperatures of 7316 dishes (1812 normal and 5504 diet menus) were analyzed statistical. The recorded temperatures of hot served-normal menu dishes showed riskier holding temperatures (<55 °C) than dietary dishes (P <0.001). However, cold served dishes showed more safety holding temperatures (≤8 °C) than hot-served meals except for salads which were served immediately after preparation (P <0.001). Sauced and one-pot dishes were served at safer temperatures (≥63 °C) than pastries and pasta dishes due to their production methods (P <0.001). Microbiological analyses of the meals were found suitable for the legislation. E. coli, S. aureus and Salmonella spp. were not found in any samples. Finally, the temperature evaluation of prepared meals was considered a significant part of the HACCP system and a mandatory factor for guaranteeing food safety.

  • Adikari, A.M.N.T., Rizana, M. F., Amarasekara, T.P. (2016). Food safety practices in a teaching hospital in Sri Lanka. Procedia food science, 6: 65-67.
  • Al Yousuf, M., Taylor, E., Taylor, J. (2015). Developing a government strategy to meet international standards of food safety across the hospitality industry. Worldwide Hospitality and Tourism Themes, 7(1):4-16. Doi: 10.1108/WHATT-12-2014-0037.
  • Anonymous (2011): Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliği: Resmi Gazete, Sayı: 28157(3 mükerrer), 29/12/2011, Ankara.
  • Anonymous (2013): Hijyen Eğitimi Yönetmeliği: Resmi Gazete, Sayı:28698, Tarih; 5 Temmuz, Ankara.
  • CAC (2003). Recommended International Code of Practice, General Principles of Food Hygiene, CAC/RCP 1-1969, Rev. 4-2003 in Codex Alimentarius Commission Food Hygiene Basic Texts, Food and Agriculture Organization of the United Nations, World Health Organization, Rome.
  • Chaoniruthisai, P., Punnakitikashem, P., Rajchamaha, K. (2018). Challenges and difficulties in the implementation of a food safety management system in Thailand: A survey of BRC certified food productions. Food control, 93: 274-282. Doi:10.1016/j.foodcont.2018.06.004.
  • EC (2004): Regulation (EC) No.852/2004 of the European Parliment and of the Council of 29 april 2004 on the hygiene offoodstuffs. Off J Eur Union L226/3, 25 June 2004.
  • EU (2004). Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs in.
  • EFSA (2005). Opinion of the scientific panel on biological hazards on a request feom the Commission related to Clostridium spp. Foodstuffs. EFSAJ, 199:1-65.
  • EFSA and ECDC (2013): The European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Food-borne Outbreaks in 2011. EFSA Journal, 11(4): 3129- 250. Doi: 10.2903/j.efsa.2013,3129.
  • EFSA & ECDC. (2015): The European Union Summary report on trends and sources of zoonoses, zoonotic agents and Food-borne outbreaks in 2013, European Food safety Autority and European Centre for Disease Prevention and Control, EFSA Journal, 13(1),1-162.
  • FAO/WHO (2006). FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food businesses. FAO Food and Nutrition Paper, 86. Rome.
  • Fielding, L., Ellis, L., Clayton, D., Peters, A. (2011). An evaluation of process specific information resources, aimed at hazard analysis, in Small and Medium Enterprises in food manufacturing. Food control, 22(8):1171-1177.
  • FSA (2004). Cook Safe. Aberdeen: FSA Scotland: p. 1-107.
  • Garayoa, R., Vitas, A.I., Díez-Leturia, M., García-Jalón, I. (2011). Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation. Food Control, 22(12):2006-2012.
  • Garayoa, A.I.R., Y´anez, N., D´ıez-Leturia, M., Bes-Rastrollo, M., Vitas A.I. (2016). Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance. Journal of Food Science, Vol. (81): Nr. 4. Doi: 10.1111/1750-3841.13258.
  • Hassan, K.Ç, & ElBagoury, M. (2018).The Domestic Kitchen-The'Front Line in the Battle Against Foodborne Disease'. Journal of Pure and Applied Microbiology, 12(1): 181-188. Doi:10.22207/JPAM.121.23.
  • ICMSF (2002). Microorganisms in foods 7. Microbiological testing in food safety management. New York: Kluwer Academic/Plenum Publishers; p.167-169.
  • Irigoyen, A., & Garcia-Jalon, I. (1992). Hygienic study and critical control points determination in collective dining halls. Alimentaria (Spain).
  • Lund, B.M. (2018). Provision of microbiologically safe food for vulnerable people. Food Control. 96(2):535-547. Doi:10.1016/j.foodcont.2018.09.032.
  • Maguire, H., Pharoah, P., Walsh, B., Davison, C., Barrie, D., Threlfall, E.J., & Chambers, S. (2000). Hospital outbreak of Salmonella virchow possibly associated with a food handler. Journal of hospital infection, 44(4): 261-266.
  • Özdamar, K. (1999). Paket Programlar ile İstatistiksel Veri Analizi. Kaan Kitabevi, Eskişehir, Türkiye, 535s.
  • Petruzzelli, A., Osimani, A., Tavoletti, S., Clementi, F., Vetrano, V., Di Lullo, S., Luchetti, T. (2018). Microbiological quality assessment of meals and work surfaces in a school-deferred catering system. International Journal of Hospitality Management, 68:105-114. Doi:10.1016/j.ijhm.2017.10.003.
  • Rodriguez, M., Valero, A., Carrasco, E., Pérez-Rodríguez, F., Posada, G.D., Zurera, G. (2011). Hygienic conditions and microbiological status of chilled Ready-To-Eat products served in Southern Spanish hospitals. Food Control, 22(6): 874-882.
  • Salazar, J., Ashraf, H.R., Tcheng, M., Antun, J. (2006). Food service employee satisfaction and motivation and the relationship with learning food safety. Journal of Culinary Science & Technology, 4(2-3):93-108.
  • Schaffner, D.W., Green Brown, L., Ripley, D., Reimann, D., Koktavy, N., Blade, H., Nicholas, D. (2005). Quantitative data analysis to determine best food cooling practices in U.S. restaurants. Journal of Food Protection, 78:778–783. Doi: 10.4315/0362-028X.JFP-14-252.
  • Spearing, N.M., Jensen, A., McCall, B.J., Neill, A.S., & McCormack, J.G. (2000). Direct costs associated with a nosocomial outbreak of Salmonella infection: an ounce of prevention is worth a pound of cure. American journal of infection control, 28(1): 54-57.
  • Taormina, P.J. (2010). Implications of salt and sodium reduction on microbial food safety. Critical reviews in food science and nutrition, 50(3):209-227.
  • UK (1989). Chilled and Frozen. Guidelines on cook-chill and cook-freeze catering systems. London; HMSO.
  • Wall, P.G., Overview In: Lund, B.M, Hunter, P.R., (2008). The microbiological safety of food in healthcare settings. Oxford: Balckwell; p. 1-11. Zanin, L.M., da Cunha, D.T., de Rosso, V.V., Capriles, V.D., Stedefeldt, E. (2017). Knowledge, attitudes and practices of food handlers in food safety: An integrative review. Food Research International, 100:53-62. Doi: 10.1016/j.foodres.2017.07.042.
  • Zanin, L.M., da Cunha, D.T., de Rosso, V.V., Capriles, V.D., Stedefeldt, E. (2017). Knowledge, attitudes and practices of food handlers in food safety: An integrative review. Food Research International, 100:53-62. Doi: 10.1016/j.foodres.2017.07.042.
Birincil Dil en
Konular Fen
Yayımlanma Tarihi 2019
Bölüm Makaleler
Yazarlar

Yazar: MEVHİBE TERKURAN (Sorumlu Yazar)
Kurum: Department of Gastronomy and Culinary Arts, Kadirli School of Applied Sciences, Osmaniye Korkut Ata University, Osmaniye, Turkey
Ülke: Turkey


Yazar: Zerrin ERGİNKAYA (Sorumlu Yazar)
Kurum: Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 6 Ekim 2019

Bibtex @araştırma makalesi { gida553424, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {1020 - 1029}, doi = {10.15237/gida.GD19070}, title = {THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN}, key = {cite}, author = {TERKURAN, MEVHİBE and ERGİNKAYA, Zerrin} }
APA TERKURAN, M , ERGİNKAYA, Z . (2019). THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN. Gıda , 44 (6) , 1020-1029 . DOI: 10.15237/gida.GD19070
MLA TERKURAN, M , ERGİNKAYA, Z . "THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN". Gıda 44 (2019 ): 1020-1029 <https://dergipark.org.tr/tr/pub/gida/issue/49361/553424>
Chicago TERKURAN, M , ERGİNKAYA, Z . "THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN". Gıda 44 (2019 ): 1020-1029
RIS TY - JOUR T1 - THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN AU - MEVHİBE TERKURAN , Zerrin ERGİNKAYA Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19070 DO - 10.15237/gida.GD19070 T2 - Gıda JF - Journal JO - JOR SP - 1020 EP - 1029 VL - 44 IS - 6 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19070 UR - https://doi.org/10.15237/gida.GD19070 Y2 - 2019 ER -
EndNote %0 Gıda THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN %A MEVHİBE TERKURAN , Zerrin ERGİNKAYA %T THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN %D 2019 %J Gıda %P 1300-3070-1309-6273 %V 44 %N 6 %R doi: 10.15237/gida.GD19070 %U 10.15237/gida.GD19070
ISNAD TERKURAN, MEVHİBE , ERGİNKAYA, Zerrin . "THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN". Gıda 44 / 6 (Ekim 2019): 1020-1029 . https://doi.org/10.15237/gida.GD19070
AMA TERKURAN M , ERGİNKAYA Z . THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN. GIDA. 2019; 44(6): 1020-1029.
Vancouver TERKURAN M , ERGİNKAYA Z . THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN. Gıda. 2019; 44(6): 1029-1020.