İlkin YÜCELŞENGÜN, Ayşegül KIRMIZIGÜL, Gülden KILIÇ, Berna ÖZTÜRK

GIDA İŞLETMELERİNDE COVID-19 SALGININA YÖNELİK ALINMASI GEREKEN ÖNLEMLER VE ETKİN DEZENFEKSİYON UYGULAMALARI

SARS-CoV-2 virüsünün neden olduğu COVID-19 salgını, son zamanlarda tüm dünyayı ele geçirmiş ve binlerce kişinin ölümüne neden olmuştur. COVID-19 gıda kaynaklı bir hastalık olmamasına rağmen, gıdalar COVID-19’un yayılımına aracılık edebilmektedir. Bu nedenle, gıda işletmelerinde iyi hijyen uygulamalarının sağlanması, personel hijyenine dikkat edilmesi, meyve ve sebzelerin işleme ve tüketim öncesinde mutlaka bol su ile yıkanması, ısıl işlem sonrası tüketilecek gıdaların uygun sıcaklıklarda pişirilmesi ve çapraz kontaminasyonun önlenmesi gibi birçok uygulama ile COVID-19’un gıdalara kontaminasyonu önlenebilmekte veya kontamine gıdada bu virüsün inaktivasyonu sağlanabilmektedir. Etanol (>%70), NaClO (%0.1), H2O2 ve kuaterner amonyum bileşikleri, COVID-19’un inhibisyonu amacıyla kullanımı önerilen dezenfektanlardır. Bu çalışmada, gıdalar aracılığıyla COVID-19’un yayılımı, gıdaların COVID-19 açısından güvenli hale getirilmesi, gıda işletmelerinde üretim, taşıma, servis ve satış aşamalarında COVID-19’a karşı alınması gereken önlemler ve bu amaçla işletmelerde kullanılabilecek dezenfektanlar ile ilgili bilgiler derlenmiştir.

Anahtar Kelimeler:

COVID-19, SARS-CoV-2, gıda güvenliği, dezenfektan

PRECAUTIONS TO BE TAKEN AGAINST COVID-19 PANDEMIC IN FOOD ESTABLISHMENTS

COVID-19 outbreak caused by SARS-CoV-2 virus, has recently been taken hold of worldwide and caused thousands of people death. Although COVID-19 is not a food-borne outbreak, foods can mediate the spread of COVID-19. Thus, prevention of contamination of foods with COVID-19 or inactivation of the virus from contaminated foods could be provided by ensuring good hygiene practices in food establishments, being careful in personnel hygiene, washing fruit and vegetables with plenty of water before processing and consumption, cooking foods at proper temperatures and avoid cross-contamination. Ethanol (>70%), NaClO (0.1%), H2O2 and quaternary ammonium compounds are suggested as disinfectants to inhibit COVID-19. In this study, information has been reviewed about the spread of COVID-19 through foods, making foods safe in terms of COVID-19, measures to be taken against COVID-19 in food establishments during production, transportation, service and selling stages and disinfectants that can be used in food premises for this purpose.

Keywords:

COVID-19, SARS-CoV-2, food safety, disinfectant,

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