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.contributor.authorYıldırım, Yeliz
dc.contributor.authorOnmaz, Nurhan Ertaş
dc.contributor.authorGönülalan, Zafer
dc.contributor.authorHızlısoy, Harun
dc.contributor.authorAl, Serhat
dc.contributor.authorKaradal, Funda
dc.contributor.authorKum, Erhan
dc.contributor.authorAkçay, Aytaç
dc.contributor.departmentVeteriner Fakültesitr_TR
dc.date.accessioned2021-10-07T12:28:19Z
dc.date.available2021-10-07T12:28:19Z
dc.date.issued2020-03-03
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/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.tr_TR
dc.identifier.endpage160tr_TR
dc.identifier.issn/e-issn1308-2817
dc.identifier.issue2tr_TR
dc.identifier.startpage153tr_TR
dc.identifier.urihttps://doi.org/10.33988/auvfd.591296tr_TR
dc.identifier.urihttp://hdl.handle.net/20.500.12575/75320
dc.identifier.volume67tr_TR
dc.language.isoentr_TR
dc.publisherAnkara Üniversitesitr_TR
dc.relation.isversionof10.33988/auvfd.591296tr_TR
dc.relation.journalAnkara Üniversitesi Veteriner Fakültesi Dergisitr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıtr_TR
dc.subjectFood handlertr_TR
dc.subjectFood safety knowledgetr_TR
dc.subjectIndicator bacteriatr_TR
dc.titleKnowledge and attitudes in food safety and the occurrence of indicator bacteria on hands of food handlers at the point of pastrami saletr_TR
dc.typeArticletr_TR

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