Microbiological contamination model of staff hands employed at bakeries due to staff's life style and ındividual parameters

Bu çalışmada, Türkiye’nin beş değişik coğrafi bölgesinde bulunan ve aynı marka adı altında faaliyet gösteren toplam 100 adet satış noktasında istihdam edilen personelin cinsiyet, yaş, medeni durum, çocuk durumu, memleket kökeni, eğitim durum ve işletmedeki pozisyonunun, personelin ellerindeki mikrobiyolojik yükü nasıl etkilediğinin modellenmesi amaçlanmıştır. Toplam 100 adet satış noktasından 30 adedi Marmara bölgesinden, 20’şer adedi Ege, Akdeniz ve İç Anadolu bölgelerinden, 10 adedi ise Karadeniz bölgesinden seçilmiştir. Her satış noktasında yıl boyunca, işten ayrılma durumu hariç, aynı personel üzerinde çalışılmış ve her bir nokta için 3 adet değişik pozisyonlardaki personel seçilmiştir. Personelden alınan el sürüntüleri toplam mezofilik aerobik bakteri, toplam koliform grubu bakteri, Escherichia coli ve Staphylococcus aureus parametreleri yönünden analize alınmıştır. Personelin bireysel değişkenlerinin ellerindeki mikrobiyolojik yükü nasıl etkilediğinin modellemesi için, tüm parametreler karşılaştırmalı lojistik regresyon analizine tabi tutulmuştur. Tüm bölgeler için, personelin eğitim ve medeni durumu, tüm mikrobiyolojik parametreler açısından mikrobiyolojik kirlilik üzerine etkili olan ve istatistiki olarak önemli bireysel değişkenler olarak tespit edilmiştir.

Anahtar Kelimeler:

yaş, varyans analizi, unlu mamul sanayi, gıda bulaşıklılığı, el, yaşam biçimi, bireysel özellikler, yaşam standartları, mikrobiyal bulaşıklık, personel, cinsiyet, işçi

Pastanelerde istihdam edilen personelin ellerinin mikrobiyolojik yükünün kişisel ve yaşam biçimleri özelliklerine göre modellenmesi

In this study it is aimed how to determine correlations between gender, marital status, child status, hometown, education and position in the sales point variables of the bakery staff, employed in 5 different geographic regions of in Turkey at 100 franchise bakery shops belong same brand, effect the microbiological load of their hands by forming a microbiological contamination model using the statistical methods. We chose 30 sales points from Marmara region, 60 sales points from Aegean, Middle Anatolian and Mediterrenean regions, 20 sales points for each region, and 10 sales points for Black Sea regions. During 12 months 3 staff were has been chosen from each sales point and for the total time interval of the study the same staff were sampled except the conditions which are not due to study team as job quitting, illness problems, vacations and so on. The swab samples were analyzed in the point of wiev of counts of total aerobic mesophiles coliforms, Escherichia coli and Staphylococcus aureus. For establishing a microbiological contamination model due to how staff’s individual and life style parameters effect the microbiological load of their hands all the parameters and variables were subjected to comparative logistic regression analysis. For all the geographical regions, the education and the marital status of the staff were determined as statistically important variables that affect the microbiological load of the staff hands which can risk consumers’ health.

Keywords:

age, analysis of variance, bakery industry, food contamination, hands, lifestyle, individual characteristics, living standards, microbial contamination, personnel, sex, workers,

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