Hygienic properties of food handlers and equipment in food production and sales units

In this study, hygienic properties of samples taken from hands of personnel working in food production (n: 266) and sales (n: 94) facilities and samples taken from various equipments used in these facilities are studied. In samples taken from 360 staff working in food production and sales departments aerobic plate count are determined to be in a level of 1 cfu/cm2 in two samples (0.55%), 5 cfu/cm2 in 119 samples (33.06%), 45 cfu/cm2 in 195 samples (54.17%) and, 80 cfu/cm2 in 44 samples (12.22%); the number of Enterobacteriaceae are determined to be 1 cfu/cm2 in 189 samples (52.50%), 5 cfu/cm2 in 128 samples (35.56%), 45 cfu/cm2 in 43 samples (11.94%). In addition coagulase positive S. aureus is determined from 137 (32.70%) hand samples in total. Aerobic plate count of bacteria on the examined equipments (n: 70) is found to be 5 cfu/cm2 in 25 samples (35.71%), 80 cfu/cm2 in 45 samples (64.29%); and Enterobacteriaceae count found to be 1 cfu/cm2 in 25 samples (35.71%), 45 cfu/cm2 in 45 samples (64.29%). On the other hand S. aureus is found in a total of 18 (25.71%) samples. As a result, it is concluded that making personnel conscious of reduction of the bacteria found their hands at high levels, and controlling hygiene by carrying out up-to-date HACCP and GMP applications, also cleaning equipments under proper hygiene conditions contribute to the possibility of taking the problem under control to great extend.