Et parçalama ünitelerinde ve beyaz peynir üretiminde çalışan personel ellerinin hijyenik durumunun değerlendirilmesi
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Date
2006-02-27
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Uludağ Üniversitesi
Abstract
Et parçalama üniteleri ve beyaz peynir üretiminde çalışan personel ellerinin hijyenik durumunun değerlendirilmesi amacıyla yapılan çalışmada, 2’şer adet kasap dükkanı ve hipermarket ile 2’şer adet mandıra ve süt fabrikası çalışanlarından üretim esnasında alınan toplam 80 adet örnek, toplam aerobik mezofilik bakteri, koliform bakteriler, Escherichia coli (E. coli), Enterobacteriaceae, stafilokoklar, koagülaz pozitif stafilokoklar ile maya ve küf sayıları yönünden incelendi. Koliform bakteriler, kasap dükkanları ve mandıralarda çalışan personelin ellerinde ortalama 103 kob/ml düzeyinde bulundu. E. coli’nin kasap çalışanlarında % 37.5, mandıra çalışanlarında ise % 28.5 oranında, hipermarket ve süt fabrikası çalışanlarında tespit edilebilir düzeyin altında olduğu ortaya konuldu. Kasap dükkanları ve hipermarketler ile mandıra ve süt fabrikalarında çalışan personel ellerinde stafilokokların sayısının sırasıyla ortalama 104 , 103 , 105 ve 104 kob/ml seviyelerinde bulunduğu; koagülaz pozitif stafilokokların ise kasap dükkanları ve mandıralarda çalışan personel ellerinde % 40 düzeyinde, süt fabrikalarında çalışan personel ellerinde ise % 5 düzeyinde olduğu tespit edildi. Çalışmanın sonucunda, özellikle kasap dükkanları ve mandıralarda çalışan personelin temel kişisel hijyen bilgilerinden yoksun olduğu; hipermarket ve süt fabrikalarında çalışan personelin ise almış oldukları hijyen eğitimleri sonucu öğrendiklerini uygulamada bir takım eksikliklerinin olduğu ortaya konuldu.
In this study, which was conducted to evaluate the hygienic status of personnel hands working in meat cutting units and white cheese production plants, a total of 80 samples taken from the following premises (number of the premises sampled): butcher shops, hypermarkets, small-scale dairy plants, medium sized dairy plants. Samples were analysed for the enumeration of the following bacteria/bacterial groups: Total aerobic mesophilic bacteria, coliform bacteria, Escherichia coli (E. coli), Enterobacteriaceae, staphylococci, coagulase positive staphylococci and yeast and mold. Average coliform bacteria counts were found as 103 cfu/ml on the personnel hands working in butcher shops and in small-scale dairy plants. E. coli was found in the hands of personnel working in butcher shops and in small-scale dairy plants as 37.5% and 28.5%, respectively, whereas E. coli counts were under the detectable levels in samples from hypermarkets and medium sized dairy plants. While mean staphylococci counts (cfu/ml) of personnel hands were found as 104 in butcher shops, 103 in hypermarkets, 105 in small-scale dairy plants and 104 in medium sized dairy plants, coagulase positive staphylococci were detected as 40% in butcher shops and small-scale dairy plants, and 5% in medium sized dairy plants. Results of this study indicated an absence of knowledge on personal hygiene particularly in the workers of butcher shops and small-scale dairy plants. Hypermarkets and medium sized dairy plants’ personnel, who were trained on basic hygiene practices, still lacked in applying these as a habit during the production.
In this study, which was conducted to evaluate the hygienic status of personnel hands working in meat cutting units and white cheese production plants, a total of 80 samples taken from the following premises (number of the premises sampled): butcher shops, hypermarkets, small-scale dairy plants, medium sized dairy plants. Samples were analysed for the enumeration of the following bacteria/bacterial groups: Total aerobic mesophilic bacteria, coliform bacteria, Escherichia coli (E. coli), Enterobacteriaceae, staphylococci, coagulase positive staphylococci and yeast and mold. Average coliform bacteria counts were found as 103 cfu/ml on the personnel hands working in butcher shops and in small-scale dairy plants. E. coli was found in the hands of personnel working in butcher shops and in small-scale dairy plants as 37.5% and 28.5%, respectively, whereas E. coli counts were under the detectable levels in samples from hypermarkets and medium sized dairy plants. While mean staphylococci counts (cfu/ml) of personnel hands were found as 104 in butcher shops, 103 in hypermarkets, 105 in small-scale dairy plants and 104 in medium sized dairy plants, coagulase positive staphylococci were detected as 40% in butcher shops and small-scale dairy plants, and 5% in medium sized dairy plants. Results of this study indicated an absence of knowledge on personal hygiene particularly in the workers of butcher shops and small-scale dairy plants. Hypermarkets and medium sized dairy plants’ personnel, who were trained on basic hygiene practices, still lacked in applying these as a habit during the production.
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Keywords
Personel elleri, Personnel hands, Mikrobiyal kontaminasyon, Gıda işletmeleri, Microbiological contamination, Food plant
Citation
Temelli, S. vd. (2005). "Et parçalama ünitelerinde ve beyaz peynir üretiminde çalışan personel ellerinin hijyenik durumunun değerlendirilmesi". Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 24(1-2-3-4), 75-80.