Metin ERDOĞAN, Şebnem PAMUK

Gıdalarda, gıda çalışanlarının ellerinde ve yüzeylerde mikrobiyal kontaminasyon ve kontaminasyon kaynaklarının izolatlar arasındaki benzerlikler ile değerlendirilmesi

Gıdalar işleme, hazırlama, doğrama, parçalama ve servis sırasında yüzeyler ya da gıda çalışanları aracılığıyla kontamine olabilmektedir. Patojen mikroorganizmalar gıdaya doğrudan temas veya dolaylı olarak havadaki partiküller ile bulaşmaktadır. Bu çalışmanın amacı, gıda, mutfak ekipmanları ve gıda çalışanlarının ellerinden izole edilen patojen mikroorganizmaların prevalansını ve aralarındaki ilişkiyi belirlemektir. Afyon Kocatepe Üniversitesi kampüsünde yer alan altı farklı kantinden 2017-2018 döneminde yüzeylerden, gıda ve gıda çalışanlarının ellerinden toplam 212 örnek toplandı. Staphylococcus spp. identifikasyonu biyokimyasal testlerin akabinde 23S rRNA geninin belirli bir bölgesi baz alınarak gerçekleştirildi. Toplam 25 Staphylococcus spp. ve Proteus mirabilis izolatı arasındaki genetik ilişki belirlendi. İki bıçak sapından (%5), dokuz elden (%20) ve bir gıdadan (%1) S. epidermidis tespit edildi. S. aureus bir el (%2,2), iki sucuk (%2) ve bir gıda (gözleme) örneğinde (%3) bulundu. Ayrıca, bir gıda örneğinde (%1) S. sciuri ve S. saprophyticus, bir el örneğinde ise (%2,2) S. haemolyticus saptandı. Sonuç olarak, kantinlerdeki gıdaların, hazırlama yüzeyleri ve çalışan ellerinin mikroorganizmalar ile kontamine olduğu ve bu mikroorganizmaların birbirleriyle aynı/benzer yapıda oldukları saptandı. Ayrıca, izolat sayıları dikkate alındığında, en yüksek kontaminasyonun gıda çalışan ellerine ait olduğu tespit edildi.

Microbial contamination in food, food- handlers’ hands and surfaces and evaluation of contamination sources by the similarity between isolates

Food can be contaminated with surfaces and food employees during chopping, shredding and serving. Pathogenicmicroorganisms are transmitted by direct contact with food or indirectly with airborne particles. The aim of this study was to determinethe prevalence and the relationship between pathogenic microorganisms isolated from food, kitchen equipment and foodhandler’shands. A total of 212 microbiological samples were collected from surfaces, foods and food handlers’ hands at different six canteensinside of the Afyon Kocatepe University campus during the period 2017-2018. Following biochemical tests, identification ofStaphylococcus species were performed from a specific region of 23S rRNA gene. The genetic relationships between totally 25Staphylococcus spp. and Proteus mirabilis isolates were determined. S.epidermidis was detected in two samples from knife handle(5%), nine samples from hands (20%) and in one of food sample (1%), too. S.aureus was found to be existed in one sample from hands(2.2%), two samples of soujouk (2%) and in one sample pancakes (3%) obtained from the university canteens. Besides from one offood sample (1%) S.sciuri, from one of hand sample (2.2%) S.haemolyticus and one of the food samples (1%) S.saprophyticus bacteriawere identified. As a result, foods, food preparation surfaces and foodhandler’s hands were contaminated with microorganisms incanteens and they were similar/same to each other. Also, considering the number of isolates, the highest of contamination is the handsof food-handler.

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