Investigation of the Effects of Kitchen Hygiene Training on Reducing Personnel-Associated Microbial Contamination

Autor:	Murat Doğan, Murat Ay
Jazyk:	English<br />Turkish
Rok vydání:	2020
Předmět:	mutfak hijyen eğitimi mikrobiyal kontaminasyon personel hijyeni e.coli koliform bakteriler s.aureus kitchen hygiene training microbial contamination personal hygiene coliforms Medicine (General) R5-920
Zdroj:	İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi, Iss 11, Pp 161-177 (2020)
Druh dokumentu:	article
ISSN:	2536-4499 2602-2605
DOI:	10.38079/igusabder.724266
Popis:	Aim: In this study, it was aimed to determine the effect of kitchen hygiene training given to kitchen personnel in terms of reducing microbial contamination caused by personnel.Method: Before and after kitchen hygiene training, a total of 70 swap samples from the kitchen personnel hands was taken and examined microbiologically (S. aureus, E. coli and coliforms as pathogen bacteria indicator).Results: Before kitchen hygiene training, Escherichia coli (E. coli), coliforms and Staphylococcus aureus (S. aureus) strains developed on personnel hand surface samples. However, E. coli and coliforms did not develop on the samples after training and there was a 65% decrease in the count of S. aureus strains.Conclusion: It has been concluded that kitchen hygiene training has a positive effect on reducing microbial contamination caused by personnel.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/00e06a040a034ebab8dcab0fd8c7d108 Zobrazit plný text záznamu View record in DOAJ