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Erciyes Üniversitesi Kampüsündeki Kantin Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi

Yıl 2020, Cilt 13, Sayı 1, 52 - 59, 31.03.2020
https://doi.org/10.30607/kvj.657619

Öz

Gıda kaynaklı bakteriyel hastalıkların büyük bir çoğunluğunun gıda çalışanlarının yanlış uygulamalarından kaynaklandığı bilinmektedir. Bu çalışmanın amacı Erciyes Üniversitesi kampüsünde bulunan kantinlerde çalışan personel ellerinde indikatör bakteri varlığının belirlenmesi ve personelin gıda güvenliği bilgilerinin değerlendirilmesidir. Bu amaçla toplam 23 kantinde gıda ile teması olan çalışanlarla görüşme yapılmış ve parmakları örneklenmiştir. Gıda güvenliği bilgileri; belirlenen anket soruları ve kontrol listeleriyle değerlendirilmiştir. Mikrobiyolojik analizler, konvansiyonel yöntemlerle yapılmış, el örnekleri Staphylococcus aureus (S. auerus), Enterobacteriaceae, total koliform ve Escherichia coli (E. coli) açısından incelenmiştir. Elde edilen sonuçlara göre, çalışan ellerinden alınan örneklerin %73,91’inde koliform grubu belirlenirken, bunlardan %40,47’sinin literatürlerde belirlenen hedef değerlerin (<2.5 kob/cm2) üzerinde koliform içeriği belirlenmiştir. E. coli, Enterobacteriaceae ve S. auerus ise incelenen örneklerin sırasıyla %56,52 ve %82,6 ve % 82,6’sında belirlenmiştir. Gıda güvenliği bilgi değerlendirme skoru genel olarak yüksek olmakla birlikte ortalama %72,17’lik bir değer elde edilmiştir. Sonuç olarak çalışanların gıda güvenliği bilgi değerlendirme sonuçları yüksek skorlar ortaya koymuş olmasına karşın, el örneklerindeki patojen kontaminasyon yüzdeleri yüksek bulunmuştur. Gıda çalışanlarına yönelik mevcut eğitim modelinin revize edilerek etkin bir şekilde uygulanması, sürekliliğinin sağlanması, eğitim etkinliğinin denetlenmesi ve gıda satış yerlerinde katı ve sürekli kontrol programlarının uygulanması gerektiği sonucuna varılmıştır.

Kaynakça

  • Abdul Mutalib NA, Abdul Rashid MF, Mustafa S, Amin-Nordin S, Hamat RA, Osman M. Knowledge, attitude and practises regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control. 2012; 27: 289-293.
  • Angelillo IF, Viggiani NMA, Rizzo L, Bianco A. Food handlers and foodborne diseases: knowledge, attitudes, and reported behavior in Italy. J. Food Prot. 2000; 63(3):381-385.
  • Barros MAF, Nero LA, Monteiro AA, Beloti V. Identification of main contamination points by hygiene indicator microorganisms in beef processing plants. Food Sci. Technol. 2007; 27(4): 856-862.
  • Bas M, Ersun AS, Kıvanç G. The evaluation of food hygiene knowledge, attitudes, and practices of food handlers’ in food businesses in Turkey. Food Control. 2006; 17(4):317-322.
  • Blood RM, Curtis GDW. Media for ‘total’ enterobacteriaceae, coliforms and Escherichia coli. Int. J. Food Microbiol. 1995; 26(1):93-115.
  • Bolton DJ, Meally A, Blair IS, McDowell DA, Cowan C. Food safety knowledge of head chefs and catering managers in Ireland. Food Control. 2008; 19(3):291-300.
  • Burch NL, Sawyer CA. Food handling in convenience stores: the impact of personnel knowledge on facility sanitation. J. Environ. Health. 1991; 54(3):23-27.
  • Cogan TA, Slader J, BloomWeld SF, Humphrey TJ. Achieving hygiene in the domestic kitchen: The efectiveness of commonly used cleaning procedures. J. Appl. Microbiol. 2002; 92:885-892.
  • Collins JE. Impact of changing consumer lifestyles on the emergence/re-emergence of foodborne pathogens. Emerg. Infect. Dis. 2001; 3(4):1-13.
  • Çakıroglu FP, Uçar A. Employees’ perception of hygiene in the catering industry in Ankara, Turkey. Food Control. 2008; 19(1):9-15.
  • De Boer E. Update on media for isolation of enterobacteriaceae from foods. Int. J. Food Microbiol. 1998; 45(1):43-53.
  • Domínguez C, Gómez I, Zumalacárregui J. Prevalence of SalmonellaandCampylobacter in retailchickenmeat in Spain. Int. J. Food Microbiol. 2002; 72:165-168.
  • European Food Safety Authority (EFSA). The Community Summary Report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in the European Union in 2008. The EFSA Journal. 2010; 8(1):1410-1496.
  • FDA (U.S. Food and Drug Administration).Evoluation of risks related to microbiological contamination of redutiit food by food preparation workers and the effectiveness of intervations to minimize those risks. Food and Drug Administiration center for food safetiy and applied nutrition. 1999 USA.
  • Gomes-Neves E, Cardoso CS, Araújo AC, Correia da Costa JM. Meat handlers training in Portugal: a survey on knowledge and practice. Food Control. 2011; 22(3-4):501-507.
  • Jevsnik M, Hlebec V, Raspor P. Food safety knowledge and practices among food handlers in Slovenia. Food Control. 2008; 19(12):1107-1118.
  • Jianu C, Chiş C. Study on the hygiene knowledge of food handlers working in small and medium-sized companies in western Romania. Food Control. 2012; 26:151-156.
  • Juuma PA. Hand hygiene: simple and complex. IJID. 2005; 9:3-14.
  • Ko, WH. Evaluating food safety perceptions and practices for agricultural food handler. Food Control. 2010; 21:450-455.
  • Lues JFR, Van Tonder I. The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail Group. Food Control. 2007; 18:326-332.
  • Mortlock MP, Peters AC, Griffith CJ. A national survey of food hygiene training and qualification levels in the UK food industry. Int J Environ Health Res. 2000; 10(2):111-123.
  • Rennie DM. Evaluation of food hygiene education. British Food Journal. 1994; 96(11): 20-25.
  • Rippel B. Consumer knowledge about food safety revealed. Washington, DC. Consumer Alert. 2002.
  • Seaman P. Food hygiene training: introducing the food hygiene training model. Food Control. 2010; 21(4):381-387.
  • Taylor JH, Brown KL, Toivenen J, Holah JT. A microbiological evaluation of warm air hand drier swith respect to hand hygiene and the wash room environment. J. Appl. Microbiol. 2000; 89: 910–919.
  • Tokuç B, Ekuklu G, Berberoglu U, Bilge E, Dedeler H. Knowledge, attitudes and self-reported practice of food service staff regarding food hygiene in Edirne, Turkey. Food Control. 2009; 20(6):565-568.
  • Travis HR. Training for seasonal food service operation. J. Environ. Health. 1986; 48:265-267.
  • Walker E, Pritchard C, Forsythe S. Food handlers’ hygiene knowledge in small food businesses. Food Control. 2003; 14(5):339-343.
  • Yapp C, Fairman R. Factors affecting food safety compliance with in small and medium-sized enterprises: implications for regulatory and enforcement strategies. Food Control. 2006; 17(1):42-51.

Hand Hygiene Profile of Food Handlers in Canteens of Erciyes University Campus

Yıl 2020, Cilt 13, Sayı 1, 52 - 59, 31.03.2020
https://doi.org/10.30607/kvj.657619

Öz

Foodborne bacterial diseases still occur as a result of improper handling practices by foodhandlers. The aim of this study was to evaluate food safety knowledge of food handlers’ and to determine the presence of indicator bacteria on food handlers’ hands in canteens and cafes in Erciyes University Campus, Kayseri. Total of 23 food handlers’ were interviewed and their hands were sampled to determine the contamination. Food handlers' knowledge were evaluated by questionnaires and checklists. Conventional methods were followed for microbiological analyses. The presence of total coliforms, E. coli, Enterobacteriaceae and S. aureus were analyzed. Results indicated that coliforms were present in 73,91% of food handlers’ hands, compared to the literature suggesting a target value of ˂2,5 cfu/cm2, 40,47% exceeded the limit. E. coli, Enterobacteriaceae and S.aureus were present in 56,52%, 82,6 % and 82,6 % of handlers’ hands respectively. Food safety knowledge evaluation received high scores with mean score of 72,17%. In spite of the high scores on food safety knowledge, high numbers of hand samples were found to be contaminated with pathogens. It is needed to revise the current training model of food handlers’, to ensure sustained training, to track the effectiveness of training and to carry out stringent surveillance programs at point of food sale.

Kaynakça

  • Abdul Mutalib NA, Abdul Rashid MF, Mustafa S, Amin-Nordin S, Hamat RA, Osman M. Knowledge, attitude and practises regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control. 2012; 27: 289-293.
  • Angelillo IF, Viggiani NMA, Rizzo L, Bianco A. Food handlers and foodborne diseases: knowledge, attitudes, and reported behavior in Italy. J. Food Prot. 2000; 63(3):381-385.
  • Barros MAF, Nero LA, Monteiro AA, Beloti V. Identification of main contamination points by hygiene indicator microorganisms in beef processing plants. Food Sci. Technol. 2007; 27(4): 856-862.
  • Bas M, Ersun AS, Kıvanç G. The evaluation of food hygiene knowledge, attitudes, and practices of food handlers’ in food businesses in Turkey. Food Control. 2006; 17(4):317-322.
  • Blood RM, Curtis GDW. Media for ‘total’ enterobacteriaceae, coliforms and Escherichia coli. Int. J. Food Microbiol. 1995; 26(1):93-115.
  • Bolton DJ, Meally A, Blair IS, McDowell DA, Cowan C. Food safety knowledge of head chefs and catering managers in Ireland. Food Control. 2008; 19(3):291-300.
  • Burch NL, Sawyer CA. Food handling in convenience stores: the impact of personnel knowledge on facility sanitation. J. Environ. Health. 1991; 54(3):23-27.
  • Cogan TA, Slader J, BloomWeld SF, Humphrey TJ. Achieving hygiene in the domestic kitchen: The efectiveness of commonly used cleaning procedures. J. Appl. Microbiol. 2002; 92:885-892.
  • Collins JE. Impact of changing consumer lifestyles on the emergence/re-emergence of foodborne pathogens. Emerg. Infect. Dis. 2001; 3(4):1-13.
  • Çakıroglu FP, Uçar A. Employees’ perception of hygiene in the catering industry in Ankara, Turkey. Food Control. 2008; 19(1):9-15.
  • De Boer E. Update on media for isolation of enterobacteriaceae from foods. Int. J. Food Microbiol. 1998; 45(1):43-53.
  • Domínguez C, Gómez I, Zumalacárregui J. Prevalence of SalmonellaandCampylobacter in retailchickenmeat in Spain. Int. J. Food Microbiol. 2002; 72:165-168.
  • European Food Safety Authority (EFSA). The Community Summary Report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in the European Union in 2008. The EFSA Journal. 2010; 8(1):1410-1496.
  • FDA (U.S. Food and Drug Administration).Evoluation of risks related to microbiological contamination of redutiit food by food preparation workers and the effectiveness of intervations to minimize those risks. Food and Drug Administiration center for food safetiy and applied nutrition. 1999 USA.
  • Gomes-Neves E, Cardoso CS, Araújo AC, Correia da Costa JM. Meat handlers training in Portugal: a survey on knowledge and practice. Food Control. 2011; 22(3-4):501-507.
  • Jevsnik M, Hlebec V, Raspor P. Food safety knowledge and practices among food handlers in Slovenia. Food Control. 2008; 19(12):1107-1118.
  • Jianu C, Chiş C. Study on the hygiene knowledge of food handlers working in small and medium-sized companies in western Romania. Food Control. 2012; 26:151-156.
  • Juuma PA. Hand hygiene: simple and complex. IJID. 2005; 9:3-14.
  • Ko, WH. Evaluating food safety perceptions and practices for agricultural food handler. Food Control. 2010; 21:450-455.
  • Lues JFR, Van Tonder I. The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail Group. Food Control. 2007; 18:326-332.
  • Mortlock MP, Peters AC, Griffith CJ. A national survey of food hygiene training and qualification levels in the UK food industry. Int J Environ Health Res. 2000; 10(2):111-123.
  • Rennie DM. Evaluation of food hygiene education. British Food Journal. 1994; 96(11): 20-25.
  • Rippel B. Consumer knowledge about food safety revealed. Washington, DC. Consumer Alert. 2002.
  • Seaman P. Food hygiene training: introducing the food hygiene training model. Food Control. 2010; 21(4):381-387.
  • Taylor JH, Brown KL, Toivenen J, Holah JT. A microbiological evaluation of warm air hand drier swith respect to hand hygiene and the wash room environment. J. Appl. Microbiol. 2000; 89: 910–919.
  • Tokuç B, Ekuklu G, Berberoglu U, Bilge E, Dedeler H. Knowledge, attitudes and self-reported practice of food service staff regarding food hygiene in Edirne, Turkey. Food Control. 2009; 20(6):565-568.
  • Travis HR. Training for seasonal food service operation. J. Environ. Health. 1986; 48:265-267.
  • Walker E, Pritchard C, Forsythe S. Food handlers’ hygiene knowledge in small food businesses. Food Control. 2003; 14(5):339-343.
  • Yapp C, Fairman R. Factors affecting food safety compliance with in small and medium-sized enterprises: implications for regulatory and enforcement strategies. Food Control. 2006; 17(1):42-51.

Ayrıntılar

Birincil Dil Türkçe
Konular Veteriner Hekimlik
Bölüm ARAŞTIRMA MAKALESİ
Yazarlar

Onur ÇATAR
SAĞLIK BİLİMLERİ ENSTİTÜSÜ
0000-0001-8343-6480
Türkiye


Yeliz YILDIRIM (Sorumlu Yazar)
ERCIYES UNIVERSITY VETERİNARY FACULTY
0000-0001-8783-3889
Türkiye

Yayımlanma Tarihi 31 Mart 2020
Yayınlandığı Sayı Yıl 2020, Cilt 13, Sayı 1

Kaynak Göster

Bibtex @araştırma makalesi { kvj657619, journal = {Kocatepe Veterinary Journal}, issn = {1308-1594}, eissn = {2147-6853}, address = {}, publisher = {Afyon Kocatepe Üniversitesi}, year = {2020}, volume = {13}, number = {1}, pages = {52 - 59}, doi = {10.30607/kvj.657619}, title = {Erciyes Üniversitesi Kampüsündeki Kantin Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi}, key = {cite}, author = {Çatar, Onur and Yıldırım, Yeliz} }
APA Çatar, O. & Yıldırım, Y. (2020). Erciyes Üniversitesi Kampüsündeki Kantin Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi . Kocatepe Veterinary Journal , 13 (1) , 52-59 . DOI: 10.30607/kvj.657619
MLA Çatar, O. , Yıldırım, Y. "Erciyes Üniversitesi Kampüsündeki Kantin Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi" . Kocatepe Veterinary Journal 13 (2020 ): 52-59 <https://dergipark.org.tr/tr/pub/kvj/issue/50428/657619>
Chicago Çatar, O. , Yıldırım, Y. "Erciyes Üniversitesi Kampüsündeki Kantin Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi". Kocatepe Veterinary Journal 13 (2020 ): 52-59
RIS TY - JOUR T1 - Erciyes Üniversitesi Kampüsündeki Kantin Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi AU - Onur Çatar , Yeliz Yıldırım Y1 - 2020 PY - 2020 N1 - doi: 10.30607/kvj.657619 DO - 10.30607/kvj.657619 T2 - Kocatepe Veterinary Journal JF - Journal JO - JOR SP - 52 EP - 59 VL - 13 IS - 1 SN - 1308-1594-2147-6853 M3 - doi: 10.30607/kvj.657619 UR - https://doi.org/10.30607/kvj.657619 Y2 - 2020 ER -
EndNote %0 Kocatepe Veteriner Dergisi Erciyes Üniversitesi Kampüsündeki Kantin Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi %A Onur Çatar , Yeliz Yıldırım %T Erciyes Üniversitesi Kampüsündeki Kantin Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi %D 2020 %J Kocatepe Veterinary Journal %P 1308-1594-2147-6853 %V 13 %N 1 %R doi: 10.30607/kvj.657619 %U 10.30607/kvj.657619
ISNAD Çatar, Onur , Yıldırım, Yeliz . "Erciyes Üniversitesi Kampüsündeki Kantin Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi". Kocatepe Veterinary Journal 13 / 1 (Mart 2020): 52-59 . https://doi.org/10.30607/kvj.657619
AMA Çatar O. , Yıldırım Y. Erciyes Üniversitesi Kampüsündeki Kantin Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi. Kocatepe Veterinary Journal. 2020; 13(1): 52-59.
Vancouver Çatar O. , Yıldırım Y. Erciyes Üniversitesi Kampüsündeki Kantin Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi. Kocatepe Veterinary Journal. 2020; 13(1): 52-59.
IEEE O. Çatar ve Y. Yıldırım , "Erciyes Üniversitesi Kampüsündeki Kantin Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi", Kocatepe Veterinary Journal, c. 13, sayı. 1, ss. 52-59, Mar. 2020, doi:10.30607/kvj.657619

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