El Hijyeni Uygulamaları ve Eldiven Kullanımı Arasındaki İlişki

Öz

Gıda ile ilgili işlemler sırasında el hijyeni kritik öneme sahiptir. Hasta veya iyileşmiş kişilerin dışkılarında patojenler bulunduğunda, kontaminasyon çoğunlukla fekal-oral yolla gerçekleşmektedir. Kontaminasyonun kökeni ne olursa olsun, patojenlerin çeşitli yüzeylere temas eden ellerden bulaşma olasılığı yüksektir. Gıda kontaminasyonunun risk faktörlerinden biri, gıda hizmetlerinde çalışanların kişisel hijyeninin yetersiz olmasıdır. Bu makale gıda işletmelerinde uygun el hijyeni ve eldiven kullanımı arasındaki ilişkinin halk sağlığı üzerindeki etkilerini değerlendirmek amacıyla hazırlanmıştır.

Anahtar Kelimeler

• El hijyeni,eldivenler,halk sağlığı

El Hijyeni Uygulamaları ve Eldiven Kullanımı Arasındaki İlişki

Öz

ÖZET Gıda ile ilgili işlemler sırasında el hijyeni kritik öneme sahiptir. Hasta, iyileşmiş veya kolonize olmuş kişilerin dışkılarında patojenler bulunduğunda, kontaminasyon en sık fekal-oral yolla gerçekleşmektedir. Kontaminasyonun kökeni ne olursa olsun, patojenlerin çeşitli yüzeylere dokunan ellerden bulaşma olasılığı yüksektir. Gıda kontaminasyonunun risk faktörlerinden biri, gıda hizmetlerinde çalışanların kişisel hijyeninin yetersiz olmasıdır. Bu makale gıda tesislerinde el hijyeni ve eldiven kullanımı arasındaki ilişkinin halk sağlığı üzerindeki etkilerini değerlendirmek amacıyla hazırlanmıştır. Anahtar kelimeler: el hijyeni, eldiven, halk sağlığı ABSTRACT Hand hygiene is critical importance during food-related processes. When pathogens are present in the feces of the patient, healed or colonized people, contamination is most often accomplished by the faecal-oral route. Regardless of the origin of contamination, pathogens are likely to be transmitted from hands that touch various surfaces. One of the risk factors of food contamination is the inadequate personal hygiene of those working in food services. This article has been prepared to evaluate the effects of the relationship between hand hygiene and glove use in food establishments on public health. Keywords: hand hygiene, glove, public health

Anahtar Kelimeler

• el hijyeni,eldiven,halk sağlığı

Kaynakça

1. Anon. 2012. Hand Hygiene Practices in Healthcare Settings. http://www.phac-aspc.gc.ca (Erişim tarihi: 1 Nisan, 2020)
2. Anon. 2016. Selection and Use of Gloves Guidelines. University of Wollongong Australia. https://staff.uow.edu.au/content/groups/public/@web/@ohs/documents/doc/uow13685.pdf (Erişim tarihi: 15 Mayıs, 2019)
3. Barker J, Jones MV 2005. The potential spread of infection caused by aerosol contamination of surfaces after flushing a domestic toilet. J. Appl. Microbiol. 99: 339–347.
4. Bourne LT, Pilime N, Sambo M, Behr A 2013. V. Food hygiene and sanitation in infants and young children: a paediatric food-based dietary guideline. S. Afr. J. Clin. Nutr. 26 (3): 156-164.
5. Burton M, Cobb E, Donachie P, Judah G, Curtis V, Schmidt WP 2011. The effect of handwashing with water or soap on bacterial contamination of hands. Int. J. Environ. Res. Public Health. 8 (1): 97-104.
6. CDC 2006. Surveillance for Foodborne Disease Outbreaks-United States, 1998–2002. Morb. Mortal. Wkly. Rep. 55 (SS10): 1-34.
7. Clayton D, Griffith C, Price P, Peters A 2002. Food handlers’ beliefs and self-reported practices. Int. J. Env. Health Res. 12: 25-39.
8. Clayton D, Griffith C 2004. Observation of food safetypractices in catering using notational analysis. British Food J. 106: 211-227.

9. Curtis V, Cairncross S, Yonli R 2000. Review: Domestic Hygiene and Diarrhoea - Pinpointing the Problem. Trop. Med. Int. Health 5 (1): 22−32.
10. Dagnew M, Tiruneh M, Moges F, Gizachew M 2013. Bacterial profile and antimicrobial susceptibility pattern among food handlers at Gondar University Cafeteria, Northwest Ethiopia. J. Infect. Dis. Ther. 1: 105. DOI:10.4172/2332-0877.1000105
11. Davis CP 1996. Normal flora. In: Medical Microbiology. 4th ed. Baron S. (ed), The University of Texas Medical Branch at Galveston., Bookshelf ID: NBK7617PMID:21413249
12. EFSA 2010. Trends and Sources of Zoonoses and Zoonotic Agents and Food-borne Outbreaks in the European Union in 2008. European Food Safety Authority Journal. 8: 1-313. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2010.1496 (Erişim tarihi: 23 Temmuz, 2019)
13. Engdaw GT, Gebrehiwot M, Andualem Z 2019. Hand hygiene compliance and associated factors among health care providers in Central Gondar zone public primary hospitals, Northwest Ethiopia. Antimicrob. Resist. Infect. Control 8: 190.
14. Erdoğan M, Pamuk Ş 2020. Microbial contamination in food, food- handlers’ hands and surfaces and evaluation of contamination sources by the similarity between isolates. Ankara Üniv. Vet. Fak. Derg. 67: 73-79.
15. FDA 2017. Food Code 2017 Recommendations of theUnited States Public Health Service Food and Drug Administration. U.S. Department Of Health And Human Servıces, Public Health Service Food and Drug Administration College Park, MD 20740. https://www.fda.gov/food/fda-food-code/food-code-2017 (Erişim tarihi: 01 Nisan, 2020).
16. Fung F, Wang HS, Menon S 2018. Food safety in the 21st century. Biomed. J. 41: 88-95.
17. Gerba C 2000. Assessment of enteric pathogen shedding by bathers during recreational activity and its impact on water quality. Quant. Microbiol. 2: 55–64.
18. Gibson LL, Rose JB, Haas CN 1999. Use of quantitative microbial risk assessment for evaluation of the benefits of laundry sanitation. Am. J. Infect. Control 27(6): S34–S39.
19. Gibson GR, McCartney AL, Rastall RA 2005. Prebiotics and resistance to gastrointestinal infections. Br. J. Nutr. 93: S31– 4.
20. Green LR, Selman C. 2005. Factors impacting food workers’ and managers’ safe food preparation practices: a qualitative study. Food Prot. Trends 25 (12): 981-990.
21. Green LR, Selman CA, Radke V, Ripley JC, Mack JC, Reimann DW, Stigger T 2006. Food workers hand washing practices: an observation, J. Food Prot. 65: 2417-2423.
22. Green LR, Radke V, Mason R, Bushnell L, Reimann DW, Mack JC, Motsinger MD, Stigger T, Selman CA 2007. Factors related to food worker hand hygiene practices. J. Food Prot. 70 (3): 661–666.
23. Lee HK, Halim HA, Thong KL, Chai LC 2017. Assessment of food safety knowledge, attitude, self-reported practices, and microbiological hand hygiene of food handlers. Int. J. Environ. Res. Public Health 14: 55.
24. Lin CM, Wu FM, Kim HK, Doyle MP, Michael BS, Williams LK 2003. A comparison of hand washing techniques to remove Escherichia coli and caliciviruses under natural or artificial fingernails. J. Food Prot. 66 (12): 2296-2301.
25. Mengist A, Aschale Y, Reta A 2018. Bacterial and parasitic assessment from fingernails in Debre Markos, Northwest Ethiopia. Can. J. Infect. Dis. Med. Microbiol. 2018: 1-7.
26. Michaels B, Keller C, Blevins M, Paoli G, Ruthman T, Todd E, Griffith CJ 2004. Prevention of food worker transmission of foodborne pathogens: risk assessment and evaluation of effective hygiene intervention strategies. Food Serv. Technol. 4 (1): 31–49.
27. Palumbo MS, Gorny J.R, Gombas DE, Beuchat LR, Bruhn CM, Cassens B, Delaquis P, Farber JM, Harris LJ, Ito K, Osterholm MT, Smith M, Swanson KMJ 2007.
28. Recommendations for handling fresh-cut leafy green salads by consumers and retail foodservice operators. Food Prot. Trends. 27: 892-898.
29. Paulson DS 1996. To glove or to wash: a current controversy. Food Qual. 2: 60–64.
30. Pérez-Garza J, García S, Heredia N 2017. Removal of Escherichia coli and Enterococcus faecalis after hand washing with antimicrobial and nonantimicrobial soap and persistence of these bacteria in rinsates. J. Food Prot. 80 (10): 1670–1675.
31. Perez-Rodriguez F, Todd ECD, Valero A, Carrasco E, García RM, Zurera G 2006. Linking quantitative exposure assessment and risk management using the food safety objective concept: an example with Listeria monocytogenes in different cross contamination scenarios. J. Food. Prot. 69 (10): 2384–2394.
32. Rotter M 2004. Hand washing and hand disinfection. In: Hospital epidemiology and infection control. 3rd ed. Mayhall CG (ed), Philadelphia: Lippincott Williams & Wilkins; 1727-46.
33. Saeed HA, Hamid HH 2010. Bacteriological and parasitological assessment of food handlers in the Omdurman area of Sudan. J. Microbiol. Immunol. Infect. 43 (1): 70–73.
34. Todd ECD, Greig JD, Bartleson CA, Michaels BS 2008a. Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 4. Infective doses and pathogen carriage. J. Food Prot. 71 (11): 2339-2373.
35. Todd ECD, Greig JD, Bartleson CA, Michaels BS 2008b. Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 5. Sources of contamination and pathogen excretion from infected persons. J. Food Prot. 71 (12): 2582-2595.
36. Todd ECD, Michaels BS, Greig JD, Smith D, Bartleson C 2010a. Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 8. Gloves as barriers to prevent contamination of food by workers. J. Food Prot. 73 (9): 1762–1773.
37. Todd ECD, Greig JD, Michaels BS, Bartleson CA, Smith D, Holah J 2010b. Outbreaks where food workers have been implicated in the spread of foodborne disease. part 11. Use of antiseptics and sanitizers in community settings and issues of hand hygiene compliance in health care and food industries. J. Food Prot. 73 (12): 2306-2320.
38. Tsegai DW, McBain F, Tischbein B 2013. Water, Sanitation and Hygiene: The Missing Link with Agriculture. ZEF Working Paper Series 107. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=2237974 (Erişim tarihi: 09 Aralık, 2019).
39. Valero A, Rodriguez MY, Posada-Izquierdo GD, Perez-Rodriguez F, Carrasco E, Garcia-Gimeno RM 2016. Risk Factors Influencing Microbial Contamination in Food Service Centers. https://www.intechopen.com/books/significance-prevention-and-control-of-food-related diseases/risk-factors-influencing-microbial-contamination-in-food-service-centers (Erişim tarihi: 21 Haziran, 2019).
40. Voss A, Widmer AF 1997. No time for handwashing!? Handwashing versus alcoholic rub: can we afford 100% compliance? Infect. Control Hosp. Epidemiol. 18 (3): 205-8.
41. WHO 2009. WHO Guidelines on Hand Hygiene in Health Care. ISBN: 9789241597906. https://www.who.int/gpsc/5may/tools/9789241597906/en/ (Erişim tarihi: 10 Şubat, 2020)
42. WHO 2019. Food Safety. https://www.who.int/news-room/fact-sheets/detail/food-safety (Erişim tarihi: 20 Haziran, 2019).
43. Zapka CA, Campbell EJ, Maxwell SL, Gerba CP, Dolan MJ, Arbogast JW, Macinga DR 2011. Bacterial hand contamination and transfer after use of contaminated bulk-soap-refillable dispensers. Appl. Environ. Microbiol. 77 (9): 2898–2904.
44. Zain MM, Naing NN 2002. Sociodemographic characteristics of food handlers and their knowledge, attitude and practice towards food sanitation: a preliminary report. Southeast Asian J. Trop. Med. Public Health. 33 (2): 410–417.