Ruhtan BAŞKAYA, ALPER KARAGÖZ, Yaşar KESKİN

Gıda sanayinde temizlik ve dezenfeksiyon

Endüstriyel hijyen uygulamalarında işletmedeki olası tehlike faktörlerinin tanımlanması, bunlara gerekli önemin verilmesi, kontrolleri ve giderilmeleri yönünde yeterli çabanın gösterilmesi büyük önem taşımaktadır. Bu noktada esası, temizlik ve dezenfeksiyon uygulamaları oluşturur. Gıda hijyeni, sağlıklı gıda üretimi amacıyla çiftlikten sofraya kadar her aşamada uygun koşulların temini için yapılan tüm çalışmaları içermektedir. Temizlik, gıda ile temas eden alet-ekipmanlarda bulunan kir veya gıda artıklarının uzaklaştırılması ve bunların mikroorganizmalar için gelişme ortamına dönüşmesinin engellenmesidir. Temizlik işlemi ile gözle görülen kir ve artıkların yanı sıra, gözle görülemeyen mikroorganizmaların önemli bir kısmının da uzaklaştırılması söz konusudur. Dezenfeksiyon, temizlik aşamasını takiben yapılan, ortamda bulunan kontaminasyon kaynağı olabilecek mikroorganizmaların yıkımlanması ya da zararlı etki meydana getirmeyecek en düşük düzeye indirgenmesi işlemidir.

Cleansing and disinfection in the food industry

In the applications of industrial hygiene, it is of utmost importance to define the potential risk factors in the business enterprise in question, to pay sufficient consideration to those factors, and to spend every effort for their checking and elimination. In that sense, cleansing and disinfection applications have a basic importance. Food hygiene covers all the efforts spent in order to ensure the proper conditions for the production of healthy food at every stage of the production process, extending from the farm to the table. Cleansing is the removal of the dirt or food leftovers found on the tools and equipment contacting food, and preventing their conversion into a convenient millieu for the reproduction of microorganisms. Cleansing is the process of removing not only the visible dirts and leftovers, but also a large part of the visible microorganisms. Disinfection is applied after cleansing; it is the process of disintegration of microorganisms which can cause contamination, or reduction of those microorganisms to minimum levels so that they can not create any harmful effects.

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