Harun HIZLISOY, Zafer GÖNÜLALAN, Yeliz YILDIRIM, Nurhan ERTAŞ ONMAZ, Serhat AL, Fulden KARADAL, Erhan KUM, Aytaç AKÇAY

Pastırma satış noktalarındaki gıda çalışanlarının gıda güvenliği bilgi ve tutumları ve ellerindeki indikatör bakteri varlığının belirlenmesi

Bu çalışmanın amacı, Kayseri’de bulunan pastırma satış noktalarındaki gıda çalışanlarının gıda güvenliği bilgi ve tutumlarını değerlendirmek ve ellerindeki indikatör bakterileri varlığını tespit etmektir. Gıda çalışanlarıyla görüşülmüş ve çalışanların ellerinden petrilere dokundurularak örnek alınmıştır. Gıda çalışanlarının gıda güvenliği bilgi ve tutumları, anketler ve kontrol listeleri ile değerlendirilmiştir. Mikrobiyolojik analizler için geleneksel yöntemler takip edilmiştir. Gıda çalışanlarının ellerinde total koliform, E. coli, Enterobacteriaceae türleri ve S. aureus analiz edilmiştir. Elde edilen sonuçlara göre gıda çalışanlarının %37,3’ünün el örneklerinde koliform bulunmuş ve %32’sinin literatürde koliformlar için limit değer olarak belirtilen ˂2,5 cfu/cm2 ’yi aştığı belirlenmiştir. E. coli, Enterobacteriaceae türleri ve S. aureus, gıda çalışanlarına ait el örneklerinin sırasıyla % 10,6, % 44,6 ve % 34’ünde bulunmuştur. Gıda güvenliği bilgi değerlendirme anket çalışması, ortalama % 69,06 skoru ve % 50 puanın altında tek gıda çalışanı ile yüksek puanlar almıştır. Gıda güvenliği bilgisine dair yüksek puanlara rağmen, gıda çalışanlarına ait el örneklerinin patojenlerle kontaminasyon düzeyleri oldukça yüksek bulunmuştur. Bu çalışmadan elde edilen veriler, Türkiye'de pastırma satış noktalarında çalışanların gıda güvenliği hakkında yeterli bilgiye sahip olmalarına rağmen uygulama noktasında yetersiz kaldıklarını ortaya koymaktadır. Dolayısıyla sadece gıda güvenliği eğitimi vermek yeterli olmamakta, satış yerlerindeki hijyen altyapı yetersizliği gibi uygulamadaki aksaklık nedenlerinin da belirlenerek çözülmesi de gerekmektedir

Knowledge and attitudes in food safety and the occurrence ofindicator bacteria on hands of food handlers at the point of pastrami sale

The aim this study was to evaluate food safety knowledge and attitudes of food handlers and to determine the presence of indicator bacteria on the hands of food handlers in the pastrami retail points in Kayseri, Turkey. Food handlers were interviewed and the samples were taken from their hands by touching the petri dishes. Food handlers’ knowledge and attitudes were evaluated byquestionnaires and checklists. Conventional methods were followed for microbiological analyses. The presence of total coliforms, E. coli, members of the family Enterobacteriaceae and S. aureus on the hands of food handlers were analyzed. Results indicated thatcoliforms were present in 37.3% of food handlers hands and 32% exceeded the limit when compared to the literature suggesting a target value of ˂2.5 cfu/cm2. E. coli, Enterobacteriaceae and S. aureus were present in 10.6%, 44.6% and 34% of handler’s hands,respectively. Food safety knowledge evaluation received high scores with mean score of 69.06%. Only one handler was below the score of 50%. Despite the high scores on food safety knowledge, high numbers of hand samples were found to be contaminated with pathogens. Data obtained from this study reveal that despite their adequate food safety knowledge, food handlers on pastrami retailpoints were found insufficient for implementation. Therefore, it is not only sufficient to provide food safety trainings but also the sources of problems, such as lack of hygiene infrastructure, in the practice should be identified and resolved in retail points.

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