Fındık Alerjeninin Çapraz Kontaminasyon Yolaklarının Değerlendirilmesi

Yıl 2024, Cilt: 11 Sayı: 2, 521 - 542, 02.08.2024

Büşra Sabur Öztürk , Derya Dikmen

https://doi.org/10.21020/husbfd.1417072

Öz

Amaç: Çapraz kontaminasyon, besinlerdeki gizli alerjenlerin başlıca kaynaklarından biridir ve toplu beslenme sistemlerindeki tüm aşamalarda ortaya çıkabilir. Bu çalışma, toplu beslenme hizmeti veren bir kurum düzeninde, fındık alerjeninin çapraz kontaminasyon yolları ve bulaş düzeyini araştırma amacı ile yapılmıştır.
Gereç ve Yöntem: Temizlik bezi, tepsi, el ve şekerliklerin çapraz bulaşa etkisi ve temizlik prosedürü dört aşamada araştırılmıştır. İşlem sonrası alınan örneklerde ELISA kullanılarak fındık alerjen düzeyleri belirlenmiştir.
Bulgular: Bu çalışma sonuçlarına göre Fındık ezmesi sürülen bir masanın temizlemede kullanılan temizleme bezinin çapraz bulaş nedeni olsa da temizleme süreci ve dezenfeksiyonunun kontaminasyon düzeyini belirlemede etkili olduğu gösterilmiştir. Tepsi üzerindeki fındık alerjeni düzeylerinin, masadan masaya geçişlerde ve dezenfeksiyon sonrasında değiştiği gözlemlenmiştir. Ellerin fındık ezmesi ile bulaştırılmasının ardından şekerliklere bulaşma ve kontaminasyon düzeylerinin arttığı belirlenmiştir. Ellerin temizleme yöntemlerinin, musluk kullanımının ve dezenfeksiyonun fındık alerjeni kontaminasyonunu etkilediği gösterilmiştir
Sonuç: Çalışma sonucunda alerjenler için temizleme bezi, tepsi ve ellerin çapraz kontaminasyon kaynağı olabileceği tespit edilmiştir. Toplu beslenme sistemlerinde alerjen kontaminasyonuna yönelik kontrol adımları ve risk planları hazırlanmalıdır. Bu çalışma, toplu beslenme sistemlerinde fındık alerjeni çapraz bulaşının önemini vurgulayarak, gıda güvenliği aşamalarına göre gerçekleştirilen uygulamalarının bu tür riskleri azaltmada kritik olduğunu göstermektedir.

Anahtar Kelimeler

besin alerjisi, çapraz kontaminasyon, fındık alerjeni, toplu beslenme .

Proje Numarası

17903

Assessment of Cross-Contamination Pathways of Hazelnut Allergen

Öz

Objectıves: Cross-contamination is a major source of hidden allergens in foods and can occur at all food processing stages. The aim of this study was to investigate contamination pathways and the contamination levels of hazelnut allergens in an food service system setting.
Materıals and Methods: The effect of the cleaning cloth, trays, hands and the sugar pots on cross contamination and the cleaning procedure were investigated in four stages. Samples taken after the procedures were analyzed using ELISA to determine hazelnut allergen levels.
Results: According to the results of this study, all evaluted stages were found to cause cross-contamination. ELISA and LFIA test results were compatible with each other.
Conclusion: According to this study, cleaning cloth, trays and hands could be the source of cross contsmination for hazelnut allergen. The quality control steps and risk plans for allergen contamination in food service systems should be prepared. By emphasizing the significance of hazelnut allergen cross-contamination in food service systems, this study highlights the critical role of practices conducted in accordance with food safety procedures in reducing such risks.

Anahtar Kelimeler

cross contamination, food allergy, food service systems, hazelnut allergen

Destekleyen Kurum

Hacettepe Üniversitesi Bilimsel Araştırmaları Projeleri Koordinasyon Birimi

Proje Numarası

17903

Teşekkür

Çalışmanın gerçekleşmesinde yardım ve desteği ile yanımızda olan Araş. Gör. Lütfiye PARLAK YETİŞEN’e teşekkür ederiz.

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