Ankara Üniversitesi Veteriner Fakültesi Dergisi
Araştırma Makalesi
PDF EndNote BibTex RIS Kaynak Göster

Yıl 2020, Cilt 67, Sayı 1, 73 - 80, 26.12.2019

Metin ERDOĞAN Şebnem PAMUK

https://doi.org/10.33988/auvfd.599367

Öz

Kaynakça

  • 1. Abdul-Mutalib NA, Abdul-Rashid MF, Mustafa S, et al (2012): Knowledge, attitude and practises regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control, 27,289-293.
  • 2. Afifi HA, Abushelaibi AA (2012): Assessment of personal hygiene knowledge, and practices in Al Ain, United Arab Emirates. Food Control, 25, 249-253.
  • 3. Al-Mutairi MF (2011): The incidence of Enterobacteriaceae causing food poisoning in some meat products. Adv J Food Sci Technol, 3, 116-121.
  • 4. Becker K, Heilmann C, Peters G (2014): Coagulase-negative staphylococci. Clin Microbiol Rev, 27, 870-926.
  • 5. Bennett RW, Lancette GA (1992): Staphylococus aureus, 161-164. In: GJ Jackson (Ed), Bacteriological Analytical Manual. Arlington, USA.
  • 6. Bhalla A, Aron DC, Donskey CJ (2007): Staphylococcus aureus intestinal colonization is associated with increased frequency of S. aureus on skin of hospitalized patients. BMC Infec Dis, 7, 1-7.
  • 7. Blood RM, Curtis GDW (1995): Media for ‘total’ enterobacteriaceae, coliforms and Escherichia coli. Int J Food Microbiol, 26, 93-115.
  • 8. Bloomfield SF, Exner M, Signorelli C, et al (2012): The chain of infection transmission in the home and everyday life settings, and the role of hygiene in reducing the risk of infection. Avaliable at https://www.ifh-homehygiene.org/sites/default/files/publications/IFHinfectiontransmissionreviewFINAL.pdf (Accessed March 20, 2019)
  • 9. Dagnew M, Tiruneh M, Moges F, et al (2012): Survey of nasal carriage of Staphylococcus aureus and intestinal parasites among food handlers working at Gondar University, Northwest Ethiopia. BMC Public Health, 12, 837.
  • 10. De Boer E (1998): Update on media for isolation of Enterobacteriaceae from foods. Int J Food Microbiol, 45, 43-53.
  • 11. DeVita MD, Wadhera RK, Steven ML, et al (2007): Assessing the potential of Streptococcus pyogenes and Staphylococcus aureus transfer to foods and customers via asurvey of hands, hand-contact surfaces and food-contact surfaces at foodservice facilities. J Food Service, 18, 76-79.
  • 12. Drzewiecka D (2016): Significance and roles of Proteus spp. bacteria in natural environments. Microb Ecol, 72, 741-758.
  • 13. EuchariaAkanele A, Scholastica MOC, Chukwu MA (2016): Microbiological contamination of food: The mechanisms, impacts and prevention. Int J Scient Technol Res, 5, 65-78.
  • 14. European Food Safety Authority (EFSA) (2010): The community summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in the European Union in 2008. EFSA Journal, 1, 1410-1496.
  • 15. Felsenstein J (1985): Confidence limits on phylogenies: An approach using the bootstrap. Evolution, 39, 783-791.
  • 16. Foster AP (2012): Staphylococcal skin disease in livestock. Vet Dermatol, 23, 342-363.
  • 17. Greig JD, Todd EC, Bartleson CA, et al (2007): Outbreaks where food workers have been implicated in spread of foodborne disease. Description of the problem, methods, and agents involved. J Food Protect, 70, 1752-1761.
  • 18. Hall TA (1999): BioEdit: a user-friendly biological sequence alignment editor and analysis program for Windows 95/98/NT. Nucl Acids Symp Ser, 41, 95-98.
  • 19. Kaarina A (2007): Effect of maintenance routines in food processing on production hygiene, 36-38. In: G Wirtanen, S Salovtt (Ed), Microbial Contaminants and Contamination Routes in Food Industry, VTT Espoo, Finland.
  • 20. Kadariya J, Smith TC, Thapaliya D (2014): Staphylococcus aureus and Staphylococcal food-borne disease: an ongoing challenge in public health. BioMed Res Int, Article ID 827965, 1-9.
  • 21. Kalendar R, Lee D, Schulman AH (2009): Fast PCR software for PCR primer and probe design and repeat search. 3G (Bethesda), 3, 1-14.
  • 22. Kaneko KI, Hayashidani H, Ohtomo Y, et al(1999): Bacterial contamination of ready-to-eatfoods and fresh products in retail shops and food factories. J Food Protect, 62, 644-649.
  • 23. Lemon KP, Klepac-Ceraj V, Schiffer HK, et al (2010): Comparative analyses of the bacterial microbiota of the human nostril and oropharynx. mBio, 1, 1-9.
  • 24. Mirriam EN, Collins EO, Nicoline FT, et al (2012): Foodborne pathogens recovered from ready-to-eat foods from roadside cafeterias and retail outlets in Alice, Eastern Cape Province, South Africa: public health implications. Int J Environ Res Public Health, 9, 2608-2619.
  • 25. Morot-Bizot SC, Talon R, Leroy S (2004): Development of a multiplex PCR for the identification of Staphylococcus genus and four staphylococcal species isolated from food. J Appl Microbiol, 97, 1087-1094.
  • 26. NCBI (2019): National Center for Biotechnology Information. Available at http://www.ncbi.nlm.nih. gov/BLAST/. (Accessed March 20, 2019).
  • 27. Nemeghaire S, Argudın MA, Feßler AT, et al (2014): The ecological importance of the Staphylococcus sciuri species group as a reservoir for resistance and virulence genes. Vet Microbiol, 171, 342-356.
  • 28. Normanno G, Firinu A, Virgilio S, et al (2005): Coagulase-positive staphylococci and Staphylococcus aureus in food products marketed in Italy. Int J Food Microbiol, 98, 73-79.
  • 29. Odu NN, Akano UM (2012): The microbiological assessment of ready-to-eat-food (Shawarma) in Port Harcourt City. Nature and Science, 10, 1-8.
  • 30. Oranusi SU, Oguoma OI, Agusi E (2013): Microbiological quality assessment of foods sold in student’s cafeterias. Global Res J Microbiol, 3, 1-7.
  • 31. Piette A,Verschraegen G (2009): Role of coagulase-negative staphylococci in human disease. Vet Microbiol, 134, 45-54.
  • 32. Saitou N, Nei M (1987): The neighbor-joining method: a new method for reconstructing phylogenetic trees. Mol Biol Evol, 4, 406-425.
  • 33. Sani NA, Siow ON (2014): Knowledge, attitudes and practices of food handlers on food safety in food service operations at the Universiti Kebangsaan Malaysia. Food Control, 37, 210-217.
  • 34. Santana NG, Almeida RCC, Ferreira JS, et al (2009): Microbiological quality and safety of meals served to children and adoption of good manufacturing practices in public school catering in Brazil. Food Control, 20, 255-261.
  • 35. Silva Jr, EA (2007): Manual of hygienic control in food service systems. São Paulo, Varela.
  • 36. Soares LS, Almeida RCC, Cerqueira ES, et al (2012): Knowledge, attitudes and practices in food safety and the presence of coagulase-positive staphylococci on hands of food handlers in the schools of Camaçari, Brazil. Food Control, 27, 206-213.
  • 37. Stepanovic S, Vukovicc D, Trajkovic V, et al (2001): Possible virulence factors of Staphylococcus sciuri. FEMS Microbiol Lett, 199, 47-53.
  • 38. Sun YM, Ockerman HW (2005): A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas. Food Control, 16, 325-332.
  • 39. Tambekar DH, Jaiswal VJ, Dhanorkar DV, et al (2008): Identification of microbiological hazards and safety of ready-to-eat food vended in streets of Amravati City, India. J App Biosci, 7, 195-201.
  • 40. Tamura K, Dudley J, Nei M, et al (2007): Molecular evolutionary genetics analysis (MEGA) software version 4.0, Mol Biol Evol, 24, 1596-1599.
  • 41. Tamura K, Nei M, Kumar S (2004): Prospects for inferring very large phylogenies by using the neighbor-joining method. PNAS, 101:11030-11035/.
  • 42. Valero A, Rodríguez MY, Posada-Izquierdo GD, et al (2016): Risk factors influencing microbial contamination in food service centers, 28-58. In: HA Makun (Ed), Significance, prevention and control of food related diseases. Intech Open press, Croatia.
  • 43. Wang Y, Zhang S, Yu J, et al (2010): An outbreak of Proteus mirabilis food poisoning associated with eating stewed pork balls in brown sauce, Beijing. Food Control, 21, 302-305.
  • 44. Wirtanen G, Storgards E, Mattila-Sandholm T (2003): Biofilms, 484-489. In: B Caballero, L Trugo, P Finglas (Ed), Encyclopedia of Food Sciences and Nutrition. Academic Press, London.

Microbial contamination in food, food- handlers’ hands and surfaces and evaluation of contamination sources by the similarity between isolates

Yıl 2020, Cilt 67, Sayı 1, 73 - 80, 26.12.2019

Metin ERDOĞAN Şebnem PAMUK

https://doi.org/10.33988/auvfd.599367

Öz

Food can be contaminated with surfaces and food workers during chopping, shredding and serving. Pathogenic microorganisms are transmitted by direct contact with food or indirectly with airborne particles. The aim of this study was to determine the prevalence and the relationship between pathogenic microorganisms isolated from food, kitchen equipment and foodhandler’s hands. A total of 212 microbiological samples were collected from surfaces, foods and food handlers’ hands at different six canteens inside of the Afyon Kocatepe University campus during the period 2017-2018. Following biochemical tests, identification of Staphylococcus species were performed from a specific region of 23S rRNA gene. The genetic relationships between totally 25 Staphylococcus spp. and Proteus mirabilis isolates were determined. S.epidermidis was detected in two samples from knife handle (5%), nine samples from hands (20%) and in one of food sample (1%), too. S.aureus was found to be existed in one sample from hands (2.2%), two samples of soujouk (2%) and in one sample pancakes (3%) obtained from the university canteens. Besides from one of food sample (1%) S.sciuri, from one of hand sample (2.2%) S.haemolyticus and one of the food samples (1%) S.saprophyticus bacteria were identified. As a result, foods, food preparation surfaces and foodhandler’s hands were contaminated with microorganisms in canteens and they were similar/same to each other. Also, considering the number of isolates, the highest of contamination is the hands of food-handler. 

Anahtar Kelimeler

Canteen, contamination, food, genotyping, sequence analysis

Kaynakça

  • 1. Abdul-Mutalib NA, Abdul-Rashid MF, Mustafa S, et al (2012): Knowledge, attitude and practises regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control, 27,289-293.
  • 2. Afifi HA, Abushelaibi AA (2012): Assessment of personal hygiene knowledge, and practices in Al Ain, United Arab Emirates. Food Control, 25, 249-253.
  • 3. Al-Mutairi MF (2011): The incidence of Enterobacteriaceae causing food poisoning in some meat products. Adv J Food Sci Technol, 3, 116-121.
  • 4. Becker K, Heilmann C, Peters G (2014): Coagulase-negative staphylococci. Clin Microbiol Rev, 27, 870-926.
  • 5. Bennett RW, Lancette GA (1992): Staphylococus aureus, 161-164. In: GJ Jackson (Ed), Bacteriological Analytical Manual. Arlington, USA.
  • 6. Bhalla A, Aron DC, Donskey CJ (2007): Staphylococcus aureus intestinal colonization is associated with increased frequency of S. aureus on skin of hospitalized patients. BMC Infec Dis, 7, 1-7.
  • 7. Blood RM, Curtis GDW (1995): Media for ‘total’ enterobacteriaceae, coliforms and Escherichia coli. Int J Food Microbiol, 26, 93-115.
  • 8. Bloomfield SF, Exner M, Signorelli C, et al (2012): The chain of infection transmission in the home and everyday life settings, and the role of hygiene in reducing the risk of infection. Avaliable at https://www.ifh-homehygiene.org/sites/default/files/publications/IFHinfectiontransmissionreviewFINAL.pdf (Accessed March 20, 2019)
  • 9. Dagnew M, Tiruneh M, Moges F, et al (2012): Survey of nasal carriage of Staphylococcus aureus and intestinal parasites among food handlers working at Gondar University, Northwest Ethiopia. BMC Public Health, 12, 837.
  • 10. De Boer E (1998): Update on media for isolation of Enterobacteriaceae from foods. Int J Food Microbiol, 45, 43-53.
  • 11. DeVita MD, Wadhera RK, Steven ML, et al (2007): Assessing the potential of Streptococcus pyogenes and Staphylococcus aureus transfer to foods and customers via asurvey of hands, hand-contact surfaces and food-contact surfaces at foodservice facilities. J Food Service, 18, 76-79.
  • 12. Drzewiecka D (2016): Significance and roles of Proteus spp. bacteria in natural environments. Microb Ecol, 72, 741-758.
  • 13. EuchariaAkanele A, Scholastica MOC, Chukwu MA (2016): Microbiological contamination of food: The mechanisms, impacts and prevention. Int J Scient Technol Res, 5, 65-78.
  • 14. European Food Safety Authority (EFSA) (2010): The community summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in the European Union in 2008. EFSA Journal, 1, 1410-1496.
  • 15. Felsenstein J (1985): Confidence limits on phylogenies: An approach using the bootstrap. Evolution, 39, 783-791.
  • 16. Foster AP (2012): Staphylococcal skin disease in livestock. Vet Dermatol, 23, 342-363.
  • 17. Greig JD, Todd EC, Bartleson CA, et al (2007): Outbreaks where food workers have been implicated in spread of foodborne disease. Description of the problem, methods, and agents involved. J Food Protect, 70, 1752-1761.
  • 18. Hall TA (1999): BioEdit: a user-friendly biological sequence alignment editor and analysis program for Windows 95/98/NT. Nucl Acids Symp Ser, 41, 95-98.
  • 19. Kaarina A (2007): Effect of maintenance routines in food processing on production hygiene, 36-38. In: G Wirtanen, S Salovtt (Ed), Microbial Contaminants and Contamination Routes in Food Industry, VTT Espoo, Finland.
  • 20. Kadariya J, Smith TC, Thapaliya D (2014): Staphylococcus aureus and Staphylococcal food-borne disease: an ongoing challenge in public health. BioMed Res Int, Article ID 827965, 1-9.
  • 21. Kalendar R, Lee D, Schulman AH (2009): Fast PCR software for PCR primer and probe design and repeat search. 3G (Bethesda), 3, 1-14.
  • 22. Kaneko KI, Hayashidani H, Ohtomo Y, et al(1999): Bacterial contamination of ready-to-eatfoods and fresh products in retail shops and food factories. J Food Protect, 62, 644-649.
  • 23. Lemon KP, Klepac-Ceraj V, Schiffer HK, et al (2010): Comparative analyses of the bacterial microbiota of the human nostril and oropharynx. mBio, 1, 1-9.
  • 24. Mirriam EN, Collins EO, Nicoline FT, et al (2012): Foodborne pathogens recovered from ready-to-eat foods from roadside cafeterias and retail outlets in Alice, Eastern Cape Province, South Africa: public health implications. Int J Environ Res Public Health, 9, 2608-2619.
  • 25. Morot-Bizot SC, Talon R, Leroy S (2004): Development of a multiplex PCR for the identification of Staphylococcus genus and four staphylococcal species isolated from food. J Appl Microbiol, 97, 1087-1094.
  • 26. NCBI (2019): National Center for Biotechnology Information. Available at http://www.ncbi.nlm.nih. gov/BLAST/. (Accessed March 20, 2019).
  • 27. Nemeghaire S, Argudın MA, Feßler AT, et al (2014): The ecological importance of the Staphylococcus sciuri species group as a reservoir for resistance and virulence genes. Vet Microbiol, 171, 342-356.
  • 28. Normanno G, Firinu A, Virgilio S, et al (2005): Coagulase-positive staphylococci and Staphylococcus aureus in food products marketed in Italy. Int J Food Microbiol, 98, 73-79.
  • 29. Odu NN, Akano UM (2012): The microbiological assessment of ready-to-eat-food (Shawarma) in Port Harcourt City. Nature and Science, 10, 1-8.
  • 30. Oranusi SU, Oguoma OI, Agusi E (2013): Microbiological quality assessment of foods sold in student’s cafeterias. Global Res J Microbiol, 3, 1-7.
  • 31. Piette A,Verschraegen G (2009): Role of coagulase-negative staphylococci in human disease. Vet Microbiol, 134, 45-54.
  • 32. Saitou N, Nei M (1987): The neighbor-joining method: a new method for reconstructing phylogenetic trees. Mol Biol Evol, 4, 406-425.
  • 33. Sani NA, Siow ON (2014): Knowledge, attitudes and practices of food handlers on food safety in food service operations at the Universiti Kebangsaan Malaysia. Food Control, 37, 210-217.
  • 34. Santana NG, Almeida RCC, Ferreira JS, et al (2009): Microbiological quality and safety of meals served to children and adoption of good manufacturing practices in public school catering in Brazil. Food Control, 20, 255-261.
  • 35. Silva Jr, EA (2007): Manual of hygienic control in food service systems. São Paulo, Varela.
  • 36. Soares LS, Almeida RCC, Cerqueira ES, et al (2012): Knowledge, attitudes and practices in food safety and the presence of coagulase-positive staphylococci on hands of food handlers in the schools of Camaçari, Brazil. Food Control, 27, 206-213.
  • 37. Stepanovic S, Vukovicc D, Trajkovic V, et al (2001): Possible virulence factors of Staphylococcus sciuri. FEMS Microbiol Lett, 199, 47-53.
  • 38. Sun YM, Ockerman HW (2005): A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas. Food Control, 16, 325-332.
  • 39. Tambekar DH, Jaiswal VJ, Dhanorkar DV, et al (2008): Identification of microbiological hazards and safety of ready-to-eat food vended in streets of Amravati City, India. J App Biosci, 7, 195-201.
  • 40. Tamura K, Dudley J, Nei M, et al (2007): Molecular evolutionary genetics analysis (MEGA) software version 4.0, Mol Biol Evol, 24, 1596-1599.
  • 41. Tamura K, Nei M, Kumar S (2004): Prospects for inferring very large phylogenies by using the neighbor-joining method. PNAS, 101:11030-11035/.
  • 42. Valero A, Rodríguez MY, Posada-Izquierdo GD, et al (2016): Risk factors influencing microbial contamination in food service centers, 28-58. In: HA Makun (Ed), Significance, prevention and control of food related diseases. Intech Open press, Croatia.
  • 43. Wang Y, Zhang S, Yu J, et al (2010): An outbreak of Proteus mirabilis food poisoning associated with eating stewed pork balls in brown sauce, Beijing. Food Control, 21, 302-305.
  • 44. Wirtanen G, Storgards E, Mattila-Sandholm T (2003): Biofilms, 484-489. In: B Caballero, L Trugo, P Finglas (Ed), Encyclopedia of Food Sciences and Nutrition. Academic Press, London.

Ayrıntılar

Birincil Dil İngilizce
Konular Veteriner Hekimlik
Bölüm Makaleler
Yazarlar

Metin ERDOĞAN>
AFYON KOCATEPE ÜNİVERSİTESİ
0000-0003-0975-1989
Türkiye

Şebnem PAMUK> (Sorumlu Yazar)
AFYON KOCATEPE ÜNİVERSİTESİ
0000-0001-7227-3364
Türkiye

Yayımlanma Tarihi 26 Aralık 2019
Yayınlandığı Sayı Yıl 2020, Cilt 67, Sayı 1

Kaynak Göster

Bibtex @araştırma makalesi { auvfd599367, journal = {Ankara Üniversitesi Veteriner Fakültesi Dergisi}, issn = {1300-0861}, eissn = {1308-2817}, address = {}, publisher = {Ankara Üniversitesi}, year = {2019}, volume = {67}, number = {1}, pages = {73 - 80}, doi = {10.33988/auvfd.599367}, title = {Microbial contamination in food, food- handlers’ hands and surfaces and evaluation of contamination sources by the similarity between isolates}, key = {cite}, author = {Erdoğan, Metin and Pamuk, Şebnem} }
APA Erdoğan, M. & Pamuk, Ş. (2019). Microbial contamination in food, food- handlers’ hands and surfaces and evaluation of contamination sources by the similarity between isolates . Ankara Üniversitesi Veteriner Fakültesi Dergisi , 67 (1) , 73-80 . DOI: 10.33988/auvfd.599367
MLA Erdoğan, M. , Pamuk, Ş. "Microbial contamination in food, food- handlers’ hands and surfaces and evaluation of contamination sources by the similarity between isolates" . Ankara Üniversitesi Veteriner Fakültesi Dergisi 67 (2019 ): 73-80 <http://vetjournal.ankara.edu.tr/tr/pub/issue/48774/599367>
Chicago Erdoğan, M. , Pamuk, Ş. "Microbial contamination in food, food- handlers’ hands and surfaces and evaluation of contamination sources by the similarity between isolates". Ankara Üniversitesi Veteriner Fakültesi Dergisi 67 (2019 ): 73-80
RIS TY - JOUR T1 - Microbial contamination in food, food- handlers’ hands and surfaces and evaluation of contamination sources by the similarity between isolates AU - MetinErdoğan, ŞebnemPamuk Y1 - 2019 PY - 2019 N1 - doi: 10.33988/auvfd.599367 DO - 10.33988/auvfd.599367 T2 - Ankara Üniversitesi Veteriner Fakültesi Dergisi JF - Journal JO - JOR SP - 73 EP - 80 VL - 67 IS - 1 SN - 1300-0861-1308-2817 M3 - doi: 10.33988/auvfd.599367 UR - https://doi.org/10.33988/auvfd.599367 Y2 - 2019 ER -
EndNote %0 Ankara Üniversitesi Veteriner Fakültesi Dergisi Microbial contamination in food, food- handlers’ hands and surfaces and evaluation of contamination sources by the similarity between isolates %A Metin Erdoğan , Şebnem Pamuk %T Microbial contamination in food, food- handlers’ hands and surfaces and evaluation of contamination sources by the similarity between isolates %D 2019 %J Ankara Üniversitesi Veteriner Fakültesi Dergisi %P 1300-0861-1308-2817 %V 67 %N 1 %R doi: 10.33988/auvfd.599367 %U 10.33988/auvfd.599367
ISNAD Erdoğan, Metin , Pamuk, Şebnem . "Microbial contamination in food, food- handlers’ hands and surfaces and evaluation of contamination sources by the similarity between isolates". Ankara Üniversitesi Veteriner Fakültesi Dergisi 67 / 1 (Aralık 2019): 73-80 . https://doi.org/10.33988/auvfd.599367
AMA Erdoğan M. , Pamuk Ş. Microbial contamination in food, food- handlers’ hands and surfaces and evaluation of contamination sources by the similarity between isolates. Ankara Univ Vet Fak Derg. 2019; 67(1): 73-80.
Vancouver Erdoğan M. , Pamuk Ş. Microbial contamination in food, food- handlers’ hands and surfaces and evaluation of contamination sources by the similarity between isolates. Ankara Üniversitesi Veteriner Fakültesi Dergisi. 2019; 67(1): 73-80.
IEEE M. Erdoğan ve Ş. Pamuk , "Microbial contamination in food, food- handlers’ hands and surfaces and evaluation of contamination sources by the similarity between isolates", Ankara Üniversitesi Veteriner Fakültesi Dergisi, c. 67, sayı. 1, ss. 73-80, Ara. 2019, doi:10.33988/auvfd.599367