Knowledge and attitudes in food safety and the occurrence of indicator bacteria on hands of food handlers at the point of pastrami sale

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dc.authoridERTAS ONMAZ, Nurhan/0000-0002-4679-6548
dc.authoridAL, Serhat/0000-0003-2721-9275
dc.authoridHIZLISOY, Harun/0000-0003-3391-0185
dc.authoridgonulalan, zafer/0000-0002-3935-6296
dc.authoridKaradal, Fulden/0000-0002-5113-5883
dc.authoridAKCAY, Aytac/0000-0001-6263-5181
dc.contributor.authorYildirim, Yeliz
dc.contributor.authorOnmaz, Nurhan Ertas
dc.contributor.authorGonulalan, Zafer
dc.contributor.authorHizlisoy, Harun
dc.contributor.authorAl, Serhat
dc.contributor.authorKaradal, Fulden
dc.contributor.authorKum, Erhan
dc.date.accessioned2024-11-07T13:32:12Z
dc.date.available2024-11-07T13:32:12Z
dc.date.issued2020
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe 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/cm(2). 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.
dc.description.sponsorshipErciyes University, Scientific Research Project Coordination Unit [TCD-2013-4396]
dc.description.sponsorshipThis research was funded by Erciyes University, Scientific Research Project Coordination Unit (TCD-2013-4396).
dc.identifier.doi10.33988/auvfd.591296
dc.identifier.endpage160
dc.identifier.issn1300-0861
dc.identifier.issn1308-2817
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85081198434
dc.identifier.scopusqualityQ3
dc.identifier.startpage153
dc.identifier.trdizinid360854
dc.identifier.urihttps://doi.org/10.33988/auvfd.591296
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/360854
dc.identifier.urihttps://hdl.handle.net/11480/15261
dc.identifier.volume67
dc.identifier.wosWOS:000518473700007
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherAnkara Univ Press
dc.relation.ispartofAnkara Universitesi Veteriner Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectFood handler
dc.subjectfood safety knowledge
dc.subjectindicator bacteria
dc.subjectpastrami
dc.titleKnowledge and attitudes in food safety and the occurrence of indicator bacteria on hands of food handlers at the point of pastrami sale
dc.title.alternativePastırma satış noktalarındaki gıda çalışanlarının gıda güvenliği bilgi ve tutumları ve ellerindeki indikatör bakteri varlığının belirlenmesi
dc.typeArticle

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