Araştırma Makalesi
Yıl 2020,
Cilt: 67 Sayı: 2, 153 - 160, 03.03.2020
Öz
Kaynakça
- 1. Angelillo IF, Viggiani NMA, Rizzo L, et al. (2000): Food handlers and food borne diseases: Knowledge, attitudes, and reported behavior in Italy. J Food Protect, 63, 381-385.
- 2. Ayçiçek H, Aydoğan H, Küçükkaraaslan A, et al. (2004): Assessment of the bacterial contamination on hands of hospital food handlers. Food Control, 15, 253-259.
- 3. Baird RM, Lee WH (1995): Media used in the detection and enumeration of Staphylococcus aureus. Int J Food Microbiol, 26, 15-24.
- 4. Baş M, Ersun AS, Kıvanç G (2006): The evaluation of food hygiene knowledge, attitudes, and practices of food handlers in food businesses in Turkey. Food Control, 17, 317-322.
- 5. Blood RM, Curtis GDW (1995): Media for ‘total’ enterobacteriaceae, coliforms and Escherichia coli. Int J Food Microbiol, 26, 93-115.
- 6. Buzby JC, Roberts T (2009): The economics of enteric infections: human food borne disease costs. Gastroenterology, 136, 1851-1862.
- 7. Cakiroglu FP, Ucar A (2008): Employees’ perception of hygiene in the catering industry in Ankara (Turkey). Food Control 19, 9-15.
- 8. Campos AKC, Cardonha ÂMS, Pinheiro LBG, et al. (2009): Assessment of personal hygiene and practices of food handlers in municipal public schools of Natal, Brazil. Food Control, 20, 807-810.
- 9. Clayton D, Griffith CJ, Price P, et al. (2002): Food Handlers’ beliefs and self-reported practices. Int J Environ Health Res, 12, 25-39.
- 10. Codex Alimentarius (2003): Recommended international code of practice general principles of foodhygiene. CAC/RCP 1-1969, Rev. 4.
- 11. De Boer E (1998): Update on media for isolation of enterobacteriaceae from foods. Int J Food Microbiol, 45, 43-53.
- 12. De Wit JC, Rombouts FM (1992): Faecal micro-organisms on the hands of carriers: Escherichia coli as model for Salmonella. Zentralbl Hyg Umweltmed, 193, 230-236.
- 13. Eren R, Nebioğlu O, Şık A (2017): Knowledge Levels on Food Safety of Employees Working in Hotel Enterprises’ kitchen: The example of Alanya. JOMAT, 1, 47 - 64
- 14. Gomes-Neves E, Araújo AC, Ramos E, et al. (2007): Food handling: comparative analysis of general knowledge and practice in three relevant groups in Portugal. Food Control, 18, 707-712.
- 15. Gorman R, Bloomfield S, Aley CC (2002): A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland. Int J Food Microbiol, 76, 143-150.
- 16. Greig JD, Todd EC, Bartleson CA, et al. (2007): Outbreaks where food workers have been implicated in the spread of food borne disease. Part 1. Description of the problem, methods, and agents involved. J Food Protect, 70, 1752-1761.
- 17. Ingham SC, Reyes JC, Schoeller NP, et al. (2000): Potential use of presumptive enterococci and staphylococci as indicators of sanitary conditions in plants making hard Italian-type cheese. J Food Protect, 63, 1697-1701.
- 18. International Standard Organization (2005): ISO/IEC22000-Food safety management systems. Requirements for any organization in the food chain. Geneva, Switzerland.
- 19. Jevsnik M, Hlebec V, Raspor P (2008): Food safety knowledge and practices among food handlers in Slovenia. Food Control, 19, 1107-1118.
- 20. Jiang XP, Doyle MP (1999): Fate of Escherichia coli 0157:H7 and Salmonella Enteritidis on currency. J Food Protect, 62, 805-807.
- 21. Jianu C, Chis C (2012): Study on the hygiene knowledge of food handlers working in small and medium-sized companies in western Romania. Food Control, 26, 151-156.
- 22. Kusumaningrum HD, Van Putten MM, Rombouts FM, et al. (2002): Effects of antibacterial dish washing liquid on food borne pathogens and competitive microorganisms in kitchen sponges. J Food Protect, 65, 61-65.
- 23. Legnani P, Leoni E, Berveglieri M, et al. (2004): Hygienic control of mass catering establishments, microbial monitoring of food and equipment. Food Control, 15, 205-211.
- 24. Lues JFR, Van Tonder I (2007): The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail Group. Food Control, 18, 326-332.
- 25. Marais M, Conradie N, Labadarios D (2007): Small and micro enterprises–aspects of knowledge, attitudes and practices of managers’ and food handlers’ knowledge of food safety in the proximity of Tygerberg Academic Hospital, Western Cape. South Afr J Clin Nutr, 20, 50-61.
- 26. Martinez-Tome M, Vera AM, Murcia MA (2000): Improving the control of food production in catering establishments with particular reference to the safety of salads. Food Control, 11, 437-445.
- 27. Martins RB, Hogg T, Otero JG (2012): Food handlers' knowledge on food hygiene: the case of a catering company in Portugal. Food Control, 23, 184-190.
- 28. McIntyre L, Vallaster L, Wilcott L, et al. (2013): Evaluation of food safety knowledge, attitudes and self-reported hand washing practices in FOODSAFE trained and untrained food handlers in British Columbia, Canada. Food Control, 30, 150-156.
- 29. Miranda LK, Damasceno KSFSC, Cardonha AMS (2002): Panos de prato e mãos de manipuladores: avaliação das condições higiênico-sanitárias. Higiene Alimentar, 16, 51-58.
- 30. Moore G, Griffith CA (2002): Comparison of surface sampling methods for detecting coliforms on food contact surfaces. Food Microbiol, 19, 65-73.
- 31. Nel S, Lues JFR, Buys EM, et al. (2004): Bacterial populations associated with meat from the deboning room of a high throughput red meat abattoir. Meat Sci, 66, 667-674.
- 32. Perez-Rodriguez F, Castro R, et al. (2010): Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail. Meat Sci, 86, 479-485.
- 33. Portocarrero SM, Newman M, Mikel B (2002): Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures. Meat Sci 62, 267-273.
- 34. Regulation EC (2004): No 852/2004 of European Parliament and of the Council of 29 April 2004 on Hygiene of Foodstuffs. OJEC, 18 p.
- 35. Santos MJ, Nogueira JR, Patarata L, et al. (2008): Knowledge levels of food handlers in Portuguese school canteens and their self-reported behavior towards food safety. Int J Environ Health Res, 18, 387-401.
- 36. Seaman P, Eves A (2006): The management of food safety - The role of food hygiene training in the UK service sector. Int J Hosp Manag, 25, 278-296.
- 37. Seaman P, Eves A (2010): Perceptions of hygiene training amongst food handlers, managers and training providers - A qualitative study. Food Control, 21, 1037-1041.
- 38. Sheppard J, Kipps M, Thomson J (1990): Hygiene and hazard analysis 192-226. In: Cooper C (Ed), Progress in tourism, recreation and hospitality management, Belhavel Press, London.
- 39. Silva CS, Germano MIS, Germano PML (2003): Condições Higiênico– Sanitárias dos Locais de Preparação da Merenda Escolar, da Rede Estadual de Ensino em São Paulo, SP. Higiene Alimentar, 17, 49-55.
- 40. 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.
- 41. Sumbuloğlu V, Sumbuloğlu K (2005): Klinik ve Saha Araştırmalarında Örnekleme Yöntemleri ve Örneklem Büyüklüğü, Hatiboğlu Yayınevi, 1. Baskı, Ankara.
- 42. Walker E, Pritchard C, Forsythe S (2003): Food handlers’ hygiene knowledge in small food business. Food Control, 14, 339-343.
- 43. Yapp C, Fairman R (2006): Factors affecting food safety compliance within small and medium-sized enterprises: Implications for regulatory and enforcement strategies. Food Control, 17, 42-51.
- 44. Yardımcı H, Hakli G, Cakıroglu FP, et al. (2015): Hygiene Knowledge of Food Staff in Catering Industry: A Sample From Turkey. SAGE Open 1–7.
Knowledge and attitudes in food safety and the occurrence of indicator bacteria on hands of food handlers at the point of pastrami sale
Öz
The aim this study was to evaluate food safety knowledge and attitudes of food handlers and to determine the presence of indicator bacteria on the hands of food handlers in the pastrami retail points in Kayseri, Turkey. Food handlers were interviewed and the samples were taken from their hands by touching the petri dishes. Food handlers’ knowledge and attitudes were evaluated by questionnaires and checklists. Conventional methods were followed for microbiological analyses. The presence of total coliforms, E. coli, members of the family Enterobacteriaceae and S. aureus on the hands of food handlers were analyzed. Results indicated that coliforms were present in 37.3% of food handlers hands and 32% exceeded the limit when compared to the literature suggesting a target value of ˂2.5 cfu/cm2. E. coli, Enterobacteriaceae and S. aureus were present in 10.6%, 44.6% and 34% of handler’s hands, respectively. Food safety knowledge evaluation received high scores with mean score of 69.06%. Only one handler was below the score of 50%. Despite the high scores on food safety knowledge, high numbers of hand samples were found to be contaminated with pathogens. Data obtained from this study reveal that despite their adequate food safety knowledge, food handlers on pastrami retail points were found insufficient for implementation. Therefore, it is not only sufficient to provide food safety trainings but also the sources of problems, such as lack of hygiene infrastructure, in the practice should be identified and resolved in retail points.
Anahtar Kelimeler
food handler food safety knowledge indicator bacteria pastrami
Kaynakça
- 1. Angelillo IF, Viggiani NMA, Rizzo L, et al. (2000): Food handlers and food borne diseases: Knowledge, attitudes, and reported behavior in Italy. J Food Protect, 63, 381-385.
- 2. Ayçiçek H, Aydoğan H, Küçükkaraaslan A, et al. (2004): Assessment of the bacterial contamination on hands of hospital food handlers. Food Control, 15, 253-259.
- 3. Baird RM, Lee WH (1995): Media used in the detection and enumeration of Staphylococcus aureus. Int J Food Microbiol, 26, 15-24.
- 4. Baş M, Ersun AS, Kıvanç G (2006): The evaluation of food hygiene knowledge, attitudes, and practices of food handlers in food businesses in Turkey. Food Control, 17, 317-322.
- 5. Blood RM, Curtis GDW (1995): Media for ‘total’ enterobacteriaceae, coliforms and Escherichia coli. Int J Food Microbiol, 26, 93-115.
- 6. Buzby JC, Roberts T (2009): The economics of enteric infections: human food borne disease costs. Gastroenterology, 136, 1851-1862.
- 7. Cakiroglu FP, Ucar A (2008): Employees’ perception of hygiene in the catering industry in Ankara (Turkey). Food Control 19, 9-15.
- 8. Campos AKC, Cardonha ÂMS, Pinheiro LBG, et al. (2009): Assessment of personal hygiene and practices of food handlers in municipal public schools of Natal, Brazil. Food Control, 20, 807-810.
- 9. Clayton D, Griffith CJ, Price P, et al. (2002): Food Handlers’ beliefs and self-reported practices. Int J Environ Health Res, 12, 25-39.
- 10. Codex Alimentarius (2003): Recommended international code of practice general principles of foodhygiene. CAC/RCP 1-1969, Rev. 4.
- 11. De Boer E (1998): Update on media for isolation of enterobacteriaceae from foods. Int J Food Microbiol, 45, 43-53.
- 12. De Wit JC, Rombouts FM (1992): Faecal micro-organisms on the hands of carriers: Escherichia coli as model for Salmonella. Zentralbl Hyg Umweltmed, 193, 230-236.
- 13. Eren R, Nebioğlu O, Şık A (2017): Knowledge Levels on Food Safety of Employees Working in Hotel Enterprises’ kitchen: The example of Alanya. JOMAT, 1, 47 - 64
- 14. Gomes-Neves E, Araújo AC, Ramos E, et al. (2007): Food handling: comparative analysis of general knowledge and practice in three relevant groups in Portugal. Food Control, 18, 707-712.
- 15. Gorman R, Bloomfield S, Aley CC (2002): A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland. Int J Food Microbiol, 76, 143-150.
- 16. Greig JD, Todd EC, Bartleson CA, et al. (2007): Outbreaks where food workers have been implicated in the spread of food borne disease. Part 1. Description of the problem, methods, and agents involved. J Food Protect, 70, 1752-1761.
- 17. Ingham SC, Reyes JC, Schoeller NP, et al. (2000): Potential use of presumptive enterococci and staphylococci as indicators of sanitary conditions in plants making hard Italian-type cheese. J Food Protect, 63, 1697-1701.
- 18. International Standard Organization (2005): ISO/IEC22000-Food safety management systems. Requirements for any organization in the food chain. Geneva, Switzerland.
- 19. Jevsnik M, Hlebec V, Raspor P (2008): Food safety knowledge and practices among food handlers in Slovenia. Food Control, 19, 1107-1118.
- 20. Jiang XP, Doyle MP (1999): Fate of Escherichia coli 0157:H7 and Salmonella Enteritidis on currency. J Food Protect, 62, 805-807.
- 21. Jianu C, Chis C (2012): Study on the hygiene knowledge of food handlers working in small and medium-sized companies in western Romania. Food Control, 26, 151-156.
- 22. Kusumaningrum HD, Van Putten MM, Rombouts FM, et al. (2002): Effects of antibacterial dish washing liquid on food borne pathogens and competitive microorganisms in kitchen sponges. J Food Protect, 65, 61-65.
- 23. Legnani P, Leoni E, Berveglieri M, et al. (2004): Hygienic control of mass catering establishments, microbial monitoring of food and equipment. Food Control, 15, 205-211.
- 24. Lues JFR, Van Tonder I (2007): The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail Group. Food Control, 18, 326-332.
- 25. Marais M, Conradie N, Labadarios D (2007): Small and micro enterprises–aspects of knowledge, attitudes and practices of managers’ and food handlers’ knowledge of food safety in the proximity of Tygerberg Academic Hospital, Western Cape. South Afr J Clin Nutr, 20, 50-61.
- 26. Martinez-Tome M, Vera AM, Murcia MA (2000): Improving the control of food production in catering establishments with particular reference to the safety of salads. Food Control, 11, 437-445.
- 27. Martins RB, Hogg T, Otero JG (2012): Food handlers' knowledge on food hygiene: the case of a catering company in Portugal. Food Control, 23, 184-190.
- 28. McIntyre L, Vallaster L, Wilcott L, et al. (2013): Evaluation of food safety knowledge, attitudes and self-reported hand washing practices in FOODSAFE trained and untrained food handlers in British Columbia, Canada. Food Control, 30, 150-156.
- 29. Miranda LK, Damasceno KSFSC, Cardonha AMS (2002): Panos de prato e mãos de manipuladores: avaliação das condições higiênico-sanitárias. Higiene Alimentar, 16, 51-58.
- 30. Moore G, Griffith CA (2002): Comparison of surface sampling methods for detecting coliforms on food contact surfaces. Food Microbiol, 19, 65-73.
- 31. Nel S, Lues JFR, Buys EM, et al. (2004): Bacterial populations associated with meat from the deboning room of a high throughput red meat abattoir. Meat Sci, 66, 667-674.
- 32. Perez-Rodriguez F, Castro R, et al. (2010): Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail. Meat Sci, 86, 479-485.
- 33. Portocarrero SM, Newman M, Mikel B (2002): Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures. Meat Sci 62, 267-273.
- 34. Regulation EC (2004): No 852/2004 of European Parliament and of the Council of 29 April 2004 on Hygiene of Foodstuffs. OJEC, 18 p.
- 35. Santos MJ, Nogueira JR, Patarata L, et al. (2008): Knowledge levels of food handlers in Portuguese school canteens and their self-reported behavior towards food safety. Int J Environ Health Res, 18, 387-401.
- 36. Seaman P, Eves A (2006): The management of food safety - The role of food hygiene training in the UK service sector. Int J Hosp Manag, 25, 278-296.
- 37. Seaman P, Eves A (2010): Perceptions of hygiene training amongst food handlers, managers and training providers - A qualitative study. Food Control, 21, 1037-1041.
- 38. Sheppard J, Kipps M, Thomson J (1990): Hygiene and hazard analysis 192-226. In: Cooper C (Ed), Progress in tourism, recreation and hospitality management, Belhavel Press, London.
- 39. Silva CS, Germano MIS, Germano PML (2003): Condições Higiênico– Sanitárias dos Locais de Preparação da Merenda Escolar, da Rede Estadual de Ensino em São Paulo, SP. Higiene Alimentar, 17, 49-55.
- 40. 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.
- 41. Sumbuloğlu V, Sumbuloğlu K (2005): Klinik ve Saha Araştırmalarında Örnekleme Yöntemleri ve Örneklem Büyüklüğü, Hatiboğlu Yayınevi, 1. Baskı, Ankara.
- 42. Walker E, Pritchard C, Forsythe S (2003): Food handlers’ hygiene knowledge in small food business. Food Control, 14, 339-343.
- 43. Yapp C, Fairman R (2006): Factors affecting food safety compliance within small and medium-sized enterprises: Implications for regulatory and enforcement strategies. Food Control, 17, 42-51.
- 44. Yardımcı H, Hakli G, Cakıroglu FP, et al. (2015): Hygiene Knowledge of Food Staff in Catering Industry: A Sample From Turkey. SAGE Open 1–7.
Toplam 44 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Veteriner Cerrahi |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Yayımlanma Tarihi | 3 Mart 2020 |
| Yayımlandığı Sayı | Yıl 2020Cilt: 67 Sayı: 2 |