Üniversite Kampüs Kantinlerindeki Gıdaların Mikrobiyolojik Kalitesinin ve Gıda Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi

Yıl 2018, Cilt 11, Sayı 4, 363 - 373, 15.12.2018

Şebnem PAMUK Metin ERDOĞAN Yeliz YILDIRIM Harun HIZLISOY Serhat AL Özgür SEPİN

https://doi.org/10.30607/kvj.427007

Cited By: 3

Öz

Bu çalışmada, Afyon Kocatepe Üniversitesi Ahmet Necdet Sezer Kampüsü’nde gıda satışı yapan 6 adet kantinden yaz ve kış aylarında olmak üzere 2’şer kez örnekler alındı. Çalışma kapsamında çalışanların parmaklarından, dilimleme tahtalarından, bıçak saplarından ve değişik gıdalardan örnekler alınarak Aerob Mezofil Bakteri, S. aureus, Enterobactericeae, total koliform, Escherichia coli, sülfit indirgeyen anerob bakteriler, Listeria monocytogenes ve Salmonella spp., açısından analiz edildi. İncelenen 100 adet gıda örneğinin %91’inde toplam Aerob Mezofil Bakteri (AMB) ≥10³ kob/g, %21’inde Enterobactericeae, %64’ünde koliform bakteri, %14’ünde E. coli, %25’inde S.aureus ≥10² kob/g düzeylerinde bulundu. Gıda örneklerinin (tavuk şiş) 1’inden Salmonella spp., %3’ünden L. ivanovii, %5’inden L. seeligeri, %4’ünden L. welshimeri identifiye edilirken, sülfit indirgeyen anaerob bakteri ve L. monocytogenes saptanmadı. Bıçak örneklerinin %77.5’inde AMB ≥10³ kob/g, %35’inde Enterobactericeae,  %52.5’sinde koliform, %12.5’inde E. coli, %17.5’inde S.aureus, ≥10² kob/g düzeylerinde identifiye edildi. Yüzey örneklerinin ise; %55’inde AMB ≥10³ kob/g, %29.6’sında Enterobactericeae, %37’sinde koliform bakteri, %11’inde E. coli, %14.8’inde S.aureus ≥10² kob/g düzeylerinde tespit edildi. Gıda çalışanlarının el örneklerinin mikroorganizma kontaminasyon düzeyleri sırasıyla;  örneklerin %6.6’sında Enterobactericeae ≥2.5 kob/cm², %8.8’inde ≥1.0 kob/cm²; % 4.4’ünde koliform bakteri ≥2.5 kob/cm² ve % 15.5’inde ≥1.0 kob/cm²; %14.7’sinde E. coli ≥1.0 kob/cm²; %15.5’inde S. aureus ≥2.5 kob/cm² ve %15.5’inde ≥1.0 kob/cm² olarak belirlendi. El örneklerinden saptanan bu değerlerin literatürde belirlenen hedef değerlerin (<2.5 kob/cm²) üzerinde olduğu belirlendi.     

Anahtar Kelimeler

Üniversite kampüsü, Gıda çalışanı, Gıda güvenliği bilgisi, İndikatör mikroorganizma, kantinler

Evaluation of Hand Hygiene Situation of Food Handlers and Microbiological Quality of Retailed Some Foods in University Campus Canteen#

Öz

In this study, samples sailed six canteens were taken 2 times including the summer and winter in the Afyon Kocatepe University Ahmet Necdet Sezer Campus. Scope of work the fingers of workers, slicing boards, from the knife handle and various food samples were analyzed for mesophilic aerobic bacteria, S. aureus, Enterobactericeae, total coliform, E. coli, sulphite-reducing anaerobe bacteria L. monocytogenes and Salmonella. Contamination levels of 100 food samples were detected respectively; 91% of samples ≥10³ cfu/g TMAB, %21 Enterobactericeae ≥10² cfu/g, 64% coliforms ≥10² cfu/g, 14% E. coli ≥10² cfu/g and 25% S. aureus ≥10² cfu/g. Salmonella spp. was detected only one samples (chicken skewer). While 3% L. ivanovii, 5% L. seeligeri, 4% L. welshimeri were isolated from all of the food samples, sulphite-reducing anaerobe bacteria and L. monocytogenes was not detected. The levels of microorganisms were found from the knife samples respectively; TMAB ≥10³ cfu/g (77.5%); Enterobactericeae ≥10² cfu/g (35%); coliforms ≥10² cfu/g (52.5%); E. coli ≥10² cfu/g (12.5%); S. aureus ≥10² cfu/g (17.5% ). Surface samples were found contaminated with TMAB ≥10³ cfu/g (55%); Enterobactericeae ≥10² cfu/g (9.6%); coliforms ≥10² cfu/g (37%); E. coli ≥10² cfu/g (11%);  S. aureus ≥10² cfu/g (14.8%). None of the samples were not detected sulphite-reducing anaerobe bacteria, L. monocytogenes and Salmonella. Contamination levels of hand samples were detected respectively; Enterobactericeae ≥2.5 kob/cm² (6.6%) and ≥1.0 kob/cm² (8.8%)of samples; coliforms ≥2.5 kob/cm² (4.4%) and ≥1.0 kob/cm² (15.5%); E. coli ≥1.0 kob/cm² (14.7%); S. aureus ≥2.5 kob/cm² and ≥1.0 kob/cm² (15.5%). It was concluded that these values determined from the hand samples were concluded above the target values (<2.5 cfu / cm²) in the literature.

Anahtar Kelimeler

University campus, Food handlers, Knowledge food safety, Indicator microorganism, Canteens

Kaynakça

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