IJSTR

International Journal of Scientific & Technology Research

IJSTR@Facebook IJSTR@Twitter IJSTR@Linkedin
Home About Us Scope Editorial Board Blog/Latest News Contact Us
CALL FOR PAPERS
AUTHORS
DOWNLOADS
CONTACT
QR CODE
IJSTR-QR Code

IJSTR >> Volume 7 - Issue 12, December 2018 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Determination Of Hygiene Knowledge Levels Of Butcher And Delicatessen Employees In Şanlıurfa Province

[Full Text]

 

AUTHOR(S)

İsmail Şah HAREM, Hikmet DİNÇ, Serap KILIÇ ALTUN, Mert KARTAL

 

KEYWORDS

Disinfection, awareness tests, hygiene, butchers and delicatessen

 

ABSTRACT

Butcher and delicatessen employees can be directly or indirectly infected with many bacterial, parasitic, fungal, viral agents through direct contact, aerosols, contaminated instruments, and surfaces. For this reason, it is important to determine and inform employees about their level of infection and protection methods. This study was carried out to evaluate the awareness of the butchers and delicatessen employees on this issue. A questionnaire was prepared to evaluate the awareness of the butchers and delicatessen employees. The study is a descriptive study conducted in Şanlıurfa. A total of 82 people in the town center of Şanlıurfa were involved in the retail butcher and delicatessen business. A questionnaire that evaluates the knowledge, attitudes, and behaviors of the participants about the socio-demographic characteristics and the choice of disinfectants and detergents was applied by face-to-face interviews. Statistical analysis of the study was performed by using SPSS package program. When we examine the educational status of the participants, 3 (3.64%) of the employees were university graduates and 25 (30.48%) were primary school graduates. The average age of the employees was 38.80 ± 9.77 and the average work experience was 21.39 ± 10.52 (min = 3, max = 50) years. In the question of whether there are medicine cabinets in the workplace, 72 (87.80%) of the employees answered yes and 10 (12.19%) answered no. How often do you clean the tools and equipment you use? 56 people (68.29%) daily, 10 people (12.19%) day excess, 6 people (7.31%) gave the answer in three days. For this purpose, most of the detergent used, only 2 companies using biocidal product information was collected. 89.02% of the employees stated that they did not have any health problems related to their work. 68.29% of the enterprises reported that they had been fighting with insects and 50% were fighting rodents. 81.7% of the employees reported that they did not receive any training related to their work and 17.07% stated that they did not use gloves while working. It has been concluded that butcher and delicatessen employees do not have sufficient knowledge about biocidal products due to differences in knowledge and skill levels of hygiene and negative physical conditions of workplaces. All personnel working in butchers and delicatessens must be certified, standardized and disseminated throughout the country.

 

REFERENCES

[1] B. Mercanoğlu and A. Aytaç, “Taze Etlerde Mikrobiyal Gelişmeler ve Et İşletmelerinde Hijyen, Sanitasyon,” TMMOB Gıda Mühendisliği Dergisi, 8, pp. 8-11, 2000.

[2] M. Öztürk, “İstanbul Bölgesinde Bulunan Gıda Marketlerinde Hijyen Uygulamaları ve Bunun Gıda Maddeleri Üzerine Etkisi,” PhD Thesis, İstanbul University Institue of Health Science, İstanbul, 2007.

[3] W. Hobson, “Halk Sağlığı Bilimi Uygulaması”, Gürsoy Basımevi, Ankara, 1970.

[4] K.R. Gutrie, “Food Sanitation,” The University of Texas, AVI Book Published by Van Nostrand Reinhold, New York, 1988.

[5] P.R. Hayes, “Food Microbiology and Hygiene,” Elsevier Applied Science, London, 1992.

[6] F. Ildız, “Toplu Tüketim Amacıyla Üretilen Gıdaların Bazı Patojen Mikroorganizmalar Yönünden İncelenmesi,” Master Thesis, İstanbul University Institue of Health Science, İstanbul, 1997.

[7] G. Tuncel, “Gıda Sanayinde Mikrobiyal Riskler”, Gıda Teknolojisi, 3(6), pp. 38-40, 1998.

[8] M. Uğur, B. Nazlı and K. Bostan, “Gıda Hijyeni,” Teknik Basımevi, İstanbul, 2003.

[9] K.P. Barbe, D. Pıttet, “New Conceps in Hand Hygiene,” Seminars in Pediatric Infectious Disease, 12(2), pp. 147-153, 2001.

[10] A. Ünlütürk, F. Turantaş, “Gıda Mikrobiyolojisi,” Mengi Tan Basımevi, İzmir, 1999.

[11] Anonim,” Biyosidal Ürünler Yönetmeliği,” 31/12/2009, number: 27449, 2009.

[12] D.A. Clayton, C.J. Griffith, P. Price and A. C. Peters, “Food handlers beliefs and selfreported practices,” International Journal of Environmental Health Research, 12, pp. 25- 39, 2002.

[13] C. Dominquez, I. Gomez and J. Zumalacarregui, “Prevalence of Salmonella and Campylobacter in retail chicken meat in Spain,” International Journal of Food Microbiology, 72, pp. 165-168, 2002.

[14] H, Aksu, “Yemekhanelerde ve lokantalarda gıda sağlığı ve temizliği semineri,” İstanbul Ticaret Odası:2000/53, Karakaş Matbaacılık, pp. 49-51, 2000.

[15] FAO/WHO, Pan European Conference on Food Safety and Quality, February, 2002.

[16] İ. Yılmaz and T. Gümüş, “Sığır Karkaslarının Mikrobiyolojik Kalitesinin Belirlenmesi,” Türkiye 10. Gıda Kongresi, Erzurum, pp. 525-528, 2008.

[17] S. Erbil, “İstanbul’da toplu beslenme üretimi yapan yemek fabrikalarının sanitasyon ve hijyen koşullarının değerlendirilmesi.” Master’s Thesis, İstanbul University Institue of Health Science, İstanbul, 2000.

[18] S. Demirel, “Hazır yemek üretimi yapan işletmelerde çalışanların hijyen bilgi düzeylerinin belirlenmesi,”Master's Thesis, Namık Kemal University Graduate School of Natural and Applied Sciences Main Science Division of Food Engineering, 2009.

[19] G. Koçoğlu, H. Sümer, N. Nur and H. Polat, “Gıda Maddesi Üreten ve Satan Yerlerde Çalışanların Sanitasyon Konusunda Bilgi Düzeyleri,” Cumhuriyet University, Department of Public Health, Sivas, 2004.

[20] T.A. Cogan, J. Slader, S.F. Bloomfield and T.J. Humphery, “Achieving hygiene in the domestic kitchen: the effectiveness of commonlyused cleaning procedures,” Journal of Applied Microbiology, 92, pp. 885-892, 2002.

[21] S.A. Özmen, “İstanbul'daki bazı kasapların, şarküterilerin ve marketlerin et satış reyonlarının hijyen durumunun belirlenmesi,” Master's Thesis, Namık Kemal University Graduate School of Natural and Applied Sciences Main Science Division of Food Engineering, 2009.

[22] T.E. Babür, “Muğla’daki birinci sınıf tatil köylerinde çalışan mutfak personelinin aldıkları hizmet içi eğitimi ve mutfak hijyen durumunun değerlendirilmesi. Master's Thesis, Selçuk University, Institue of Social Science, Konya, 2007.

[23] F. Fidan and S. Ağaoğlu, “Ağrı Bölgesinde Bulunan Lokantaların Hijyenik Durumu Üzerine Araştırmalar,” Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi, 15, pp. 107-114, 2004.