Hygienic properties of food handlers and equipment in food production and sales units

• Autorzy: Aydin A , Aksu H. , Arun O.O.
• Języki publikacji: EN

Abstrakty

EN

In this study, hygienic properties of samples taken from hands of personnel working in food production (n: 266) and sales (n: 94) facilities and samples taken from various equipments used in these facilities are studied. In samples taken from 360 staff working in food production and sales departments aerobic plate count are determined to be in a level of 1 cfu/cm2 in two samples (0.55%), 5 cfu/cm2 in 119 samples (33.06%), 45 cfu/cm2 in 195 samples (54.17%) and, 80 cfu/cm2 in 44 samples (12.22%); the number of Enterobacteriaceae are determined to be 1 cfu/cm2 in 189 samples (52.50%), 5 cfu/cm2 in 128 samples (35.56%), 45 cfu/cm2 in 43 samples (11.94%). In addition coagulase positive S. aureus is determined from 137 (32.70%) hand samples in total. Aerobic plate count of bacteria on the examined equipments (n: 70) is found to be 5 cfu/cm2 in 25 samples (35.71%), 80 cfu/cm2 in 45 samples (64.29%); and Enterobacteriaceae count found to be 1 cfu/cm2 in 25 samples (35.71%), 45 cfu/cm2 in 45 samples (64.29%). On the other hand S. aureus is found in a total of 18 (25.71%) samples. As a result, it is concluded that making personnel conscious of reduction of the bacteria found their hands at high levels, and controlling hygiene by carrying out up-to-date HACCP and GMP applications, also cleaning equipments under proper hygiene conditions contribute to the possibility of taking the problem under control to great extend.

Słowa kluczowe

EN

food production; sale; hygienic property; microbiological hygiene; hand hygiene; equipment; food contact surface; worker; HACCP system; good manufacturing practice; hygiene condition

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2007
• Tom: 63
• Numer: 09
• Opis fizyczny: p.1067-1070,ref.

Twórcy

autor

Aydin A

• Istanbul University, 34320 Avcilar, Istanbul, Turkey

autor

Aksu H.

autor

Arun O.O.

Bibliografia

• 1.Acikel C. H.: The education about hygiene of personnel that working in food facilities of Gülhane Military Medical Academy (in Turkish) (Master Thesis). GATA Health Science Institute, Ankara 2000.
• 2.Aktan H. T., Kisa Ö., Yenigün A., Akyüz K., Gün H.: Levels of microorganisms on hand of cooks working in the kitchen of hospitals. Internat Rew. Armed Forces Medical Services 1997, 70, 191-196.
• 3.Andrews W. H.: Committee on microbiology and extraneous materials. J. AOAC Int. 2003, 86 (1), 154.
• 4.Anon.: Deutsche Institute für Normung (DIN): DIN-Entwurf 10 113-3. Bestimmung des Oberflächenkeimgehaltes auf Einrichtung- und Bedarfsgegenständen, Teil 3: Semiquantitatives Verfahren mit nährbodenbeschichteten Entnahmevorrichtungen (Abklatschverfahren), 1995.
• 5.Aycicek H., Akdogan H., Küçükkaraaslan A., Baysallar M., Basustaoðlu A. C.: Assessment of the bacterial contamination on hands of hospital food handlers. Food Control 2004, 15, 253-259.
• 6.Ayyýldýz A., Demir Y., Güraksin A., Babacan M.: The presence of S. aureus in personnel that working food facilities in Erzurum region (in Turkish). Infection 1990, 4, 363-367.
• 7.Bolton F. J.: Quality assurance in food microbiology. Int. J. Food Microbiol. 1998, 45, 7-11.
• 8.Buchanan L. R.: Acquisition of microbiological data to enhance food safety. J. Food Prot. 2000, 63, 832-838.
• 9.De Boer E.: Update on media for isolation of Enterobacteriaceae from foods. Int. J. Food Microbiol. 1998, 45, 43-53.
• 10.Downes F. P., Ito K.: Compendium Methods for the Microbiological Examination of Foods. American Public Health Association, Washington DC 2001.
• 11.Frank J. F., Gillet R. A. N., Ware G. O.: Association of Listeria spp. contamination in the dairy processing plant environment with the presence of Staphylococci. J. Food Prot. 1990, 53, 928-932.
• 12.Fuerst R.: Frobisher and Fuerst’s microbiology in health and disease; foods as vectors of microbial disease, [in:] Sanitation in Food Handling. Saunders W. B. Company, Philedelphia, PA 1983, 418-433.
• 13.Holmes R. J.: Studie zur Evalierung des Umsetzunggrades von Eigenkontrollen in registrierten Metzgereibetrieben eines oberfrankischen Landkreises im Zusammenhang mit Hygieneschulungen und unter besonderer Berücksichtigung praxisnaher Nachweismethoden (Dissertation). Ludwig- -Maximillians-Universität München, München 2002, p. 174.
• 14.Legnani P., Leoni E., Berveglieri M., Mirolo G., Alvaro N.: Hygienic control of mass catering establishments, microbiological monitoring of food and equipment. Food Control 2004, 15, 205-211.
• 15.Lowbury E. J. L., Lilly H. A., Bull J. P.: Disinfections of hands: removal of transient organisms. Br. Med. J. 1964, 2, 230-233.
• 16.Moore G., Griffith C.: A comparison of surface sampling methods for detecting coliforms on food contact surfaces. Food Microbiol. 2002, 19, 65-73.
• 17.Salo S., Alanko T., Sjöberg A. M., Wirtanen G.: Validation of the Hygicult E dipslide method in surface hygiene control: A Nordic Collaborative Study. J. AOAC Int. 2002, 85, 388-394.
• 18. Salo S., Laine A., Alanko T., Sjöberg A. M., Wirtanen G.: Validation of the microbiological methods Hygicult dipslide, contact plate, and swabbing in surface hygiene control: A Nordic Collaborative Study. J. AOAC Int. 2000, 83, 1357-1365.
• 19.Vanne L., Karwoski M., Karpinnen S., Sjöberg A. M.: HACCP-based food quality control and rapid detection methods for microorganisms. Food Control 1996, 7, 263-276.