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

Metin ERDOĞAN; Şebnem PAMUK

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

Makale detayları

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

Yazarlar:

Metin ERDOĞAN | Şebnem PAMUK

Ana Başlıklar:

Hayvancılık

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi 2020 Vol.67 Issue 1, pp.73-80

Belge Tipi:

Makale

Yayın Tarihi:

12/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000849555

DOI:

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

Özet:

 


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. 


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Makale detayları

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

Yazarlar: Metin ERDOĞAN | Şebnem PAMUK

Ana Başlıklar: Hayvancılık

Dergi: Ankara Üniversitesi Veteriner Fakültesi Dergisi 2020 Vol.67 Issue 1, pp.73-80

Belge Tipi: Makale

Yayın Tarihi: 12/2019

Belge Dili: İngilizce

Document ID (Org No.): 2000849555

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

Sayı

Yazarlar:

Metin ERDOĞAN | Şebnem PAMUK

Ana Başlıklar:

Hayvancılık

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi 2020 Vol.67 Issue 1, pp.73-80

Belge Tipi:

Makale

Yayın Tarihi:

12/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000849555

DOI:

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