Determination of hygienic condition in surface samples and hygiene awareness of working staff of hospital kitchens in Istanbul Istanbul'daki hastane mutfaklarindan alinan yüzey örneklerinde hijyenik durumun ve çalişan personelde hijyen farkindaliğinin belirlenmesi
Turk Hijyen ve Deneysel Biyoloji Dergisi, cilt.74, sa.4, ss.307-320, 2017 (Scopus, TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 74 Sayı: 4
- Basım Tarihi: 2017
- Doi Numarası: 10.5505/turkhijyen.2017.30164
- Dergi Adı: Turk Hijyen ve Deneysel Biyoloji Dergisi
- Derginin Tarandığı İndeksler: Scopus, TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.307-320
- Anahtar Kelimeler: Food, Hospital, Hygiene, Knowledge, Personnel
- Sağlık Bilimleri Üniversitesi Adresli: Hayır
Özet
Objective: This study was carried out with the aim of determining the hygienic conditions in the surface samples and also hygiene awareness of the working personnel in the 3 private hospital kitchen in Istanbul, which have HACCP quality assurance system certificate. Methods: In the study, a questionnaire consisting of 20 questions was prepared to determine the level of hygiene information and to get demographic data by using face to face method to 200 kitchen staff. Statistical evaluation of the data was made by using the IBM SPSS Statistics 22 package program. Significance level was assessed at p < 0.05. In addition, total aerobic mesophilic bacteria, coliforms and fecal coliform bacteria Staphylococus aureus and mold-yeast counts were determined by using Plate Count Agar, Violet Red Bile Agar, Baird Parker Agar and Yeast Extract Glucose Chloramphenicol Agar media in the swap samples taken from the hands and clothes of the staff working in the hospital kitchens and also kitchen equipment surfaces. Results: In the survey, it was found that 26% of the staff educated in primary school, 33.5% in middle school and 40.5% in high school, also 76.5% of the staff trained about hygiene. When the answers to the questions asked in the questionnaire are taken into consideration, it was determined that hygiene training staff were more knowledgeable than non-training staff, but that hygiene training personnel did not have sufficient knowledge. While the average values of total aerobic mesophilic bacteria, coliform and S. aureus were determined as 4.35 ± 0.51 log cfu/cm2, 1.08 ± 0.41 log cfu/cm2 and 0.34 ± 0.08 log cfu/cm2, respectively, in the samples taken from staff's hands, the faecal coliform bacteria was not found. In the study, the highest fecal coliform bacteria load (0.34 ± 0.39 log cfu/ cm2) was found in cold production bench; the highest total aerobic mesophilic bacteria load (4.35 ± 0.51 log cfu/cm2), S. aureus (0.34 ± 0.08 log cfu/cm2) and coliform bacteria load (1.08 ± 0.41 log cfu/cm2) was found in staff's hands and the highest mold/yeast load (0.29 ± 0.13 log cfu/cm2) was in staff uniform. Conclusion: Despite the implementation of the HACCP system in the kitchens of the study, it was thought that there were still some deficiencies in the personnel hygiene especially, the main reason is told that the hygiene rules were not fully adopted by the staff.