Üniversite Kampüs Kantinlerindeki Gıdaların Mikrobiyolojik Kalitesinin ve Gıda Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi

In this study, samples sailed six canteens were taken 2 times including the summer and winter in the Afyon Kocatepe University Ahmet Necdet Sezer Campus. Scope of work the fingers of workers, slicing boards, from the knife handle and various food samples were analyzed for mesophilic aerobic bacteria, S. aureus, Enterobactericeae, total coliform, E. coli, sulphite-reducing anaerobe bacteria L. monocytogenes and Salmonella. Contamination levels of 100 food samples were detected respectively; 91% of samples ≥103 cfu/g TMAB, %21 Enterobactericeae ≥102 cfu/g, 64% coliforms ≥102 cfu/g, 14% E. coli ≥102 cfu/g and 25% S. aureus ≥102 cfu/g. Salmonella spp. was detected only one samples (chicken skewer). While 3% L. ivanovii, 5% L. seeligeri, 4% L. welshimeri were isolated from all of the food samples, sulphite-reducing anaerobe bacteria and L. monocytogenes was not detected. The levels of microorganisms were found from the knife samples respectively; TMAB ≥103 cfu/g (77.5%); Enterobactericeae ≥102 cfu/g (35%); coliforms ≥102 cfu/g (52.5%); E. coli ≥102 cfu/g (12.5%); S. aureus ≥102 cfu/g (17.5% ). Surface samples were found contaminated with TMAB ≥103 cfu/g (55%); Enterobactericeae ≥102 cfu/g (9.6%); coliforms ≥102 cfu/g (37%); E. coli ≥102 cfu/g (11%); S. aureus ≥102 cfu/g (14.8%). None of the samples were not detected sulphite-reducing anaerobe bacteria, L. monocytogenes and Salmonella. Contamination levels of hand samples were detected respectively; Enterobactericeae ≥2.5 kob/cm2 (6.6%) and ≥1.0 kob/cm2 (8.8%)of samples; coliforms ≥2.5 kob/cm2 (4.4%) and ≥1.0 kob/cm2 (15.5%); E. coli ≥1.0 kob/cm2 (14.7%); S. aureus ≥2.5 kob/cm2 and ≥1.0 kob/cm2 (15.5%). It was concluded that these values determined from the hand samples were concluded above the target values (<2.5 cfu / cm2) in the literature.