Gastronomi ve mutfak sanatları öğrencilerinin el hijyen uygulamaları: İstinye Üniversitesi örneği
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Dosyalar
Tarih
2020
Yazarlar
Dergi Başlığı
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Cilt Başlığı
Yayıncı
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Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Etkin hijyen uygulamaları, gıda kaynaklı oluşabilecek hastalıkların önlenmesinde önemli olup ilk basamağını el hijyeni oluşturmaktadır. Dolayısıyla yeme-içme sektöründe istihdam sağlanan ilgili lisans öğrencilerinin bu konudaki uygulamaları eksiksiz olarak takip etmeleri gerekmektedir. Bu çalışma Gıda Güvenliği, Hijyen ve Sanitasyon dersinde verilen el yıkama tekniğinin etkin bir şekilde uygulama durumunu değerlendirmek amacıyla yapılmıştır. Bu çalışmaya Gastronomi ve Mutfak Sanatları Bölümünde ilgili dersi alan 50 öğrenci katılmış olup el yıkama öncesi ve tekniğine uygun el yıkama sonrasında ellerinden swab örnekleri alınarak Plate Count Agar (PCA) besiyerine toplam aerobik bakteri sayımı yapmak üzere swab ekimleri yapılmıştır. 30°C’de 72 saat inkübe edilen besiyeri plaklarında sayım yapılmıştır. Yıkama öncesi ve sonrası veriler karşılaştırıldığında, 41 öğrencinin elinde başlangıç yükünde %99 ve üzeri, 4 öğrencide %85-75 aralığında ve 5 öğrencide ise %50 ve aşağısında azalma tespit edilmiştir. Çalışma sonucunda yiyecek-içecek işletmelerinde çalışacak olan gastronomi ve mutfak sanatları bölümü öğrencileri çapraz bulaşmada aracı oldukları için, doğru el yıkama teknikleri
Effective hygiene practices are important to prevent of foodborne diseases, and the first step is hand hygiene applications. Therefore the graduated students in related departments who has provided employment opportunity for the food and beverage sector are obliged to follow the applications The aim of this study was to evaluate effectiveness of the practical application of hand hygiene education given in Food Safety, Hygiene and Sanitation course. The study was carried out with fifty students who take the course in the Gastronomy and Culinary Science Department. Swab samples were taken from the hands before and after hand washing with the explained procedure and swab sowing was performed on Plate Count Agar (PCA) medium for total aerobic bacterial count. The petri plates were incubated at 72 h at 30°C and counted. When the pre-wash and post-wash data were compared, it was found that 41 students had a reduction in the initial load of 99% and above, 4 students in the 85-75% range and 5 students in 50% and below. When the pre-wash and post-wash data were compared, it was found that 41 students had a reduction in the initial load of 99% and above, 4 students in the 85-75% range and 5 students in 50% and below. At the end of the study since students of the department of gastronomy and culinary arts who will work in food and beverage enterprises are intermediaries in cross contamination, it is seen that the right hand washing techniques are very important at this point and the expected goal is reached after the training given.
Effective hygiene practices are important to prevent of foodborne diseases, and the first step is hand hygiene applications. Therefore the graduated students in related departments who has provided employment opportunity for the food and beverage sector are obliged to follow the applications The aim of this study was to evaluate effectiveness of the practical application of hand hygiene education given in Food Safety, Hygiene and Sanitation course. The study was carried out with fifty students who take the course in the Gastronomy and Culinary Science Department. Swab samples were taken from the hands before and after hand washing with the explained procedure and swab sowing was performed on Plate Count Agar (PCA) medium for total aerobic bacterial count. The petri plates were incubated at 72 h at 30°C and counted. When the pre-wash and post-wash data were compared, it was found that 41 students had a reduction in the initial load of 99% and above, 4 students in the 85-75% range and 5 students in 50% and below. When the pre-wash and post-wash data were compared, it was found that 41 students had a reduction in the initial load of 99% and above, 4 students in the 85-75% range and 5 students in 50% and below. At the end of the study since students of the department of gastronomy and culinary arts who will work in food and beverage enterprises are intermediaries in cross contamination, it is seen that the right hand washing techniques are very important at this point and the expected goal is reached after the training given.
Açıklama
Anahtar Kelimeler
El Hijyeni, Gastronomi, Gıda Güvenliği, Hijyen ve Sanitasyon, Toplam Bakteri, Hand Hygiene, Handwashing Technique, Gastronomy, Total Aerobic Bacteria
Kaynak
Turizm Ekonomi ve İşletme Araştırmaları Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
2
Sayı
1
Künye
Gürpınar, S , Ağan, C , Özer, Ç . (2020). GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN EL HİJYEN UYGULAMALARI: İSTİNYE ÜNİVERSİTESİ ÖRNEĞİ . Turizm Ekonomi ve İşletme Araştırmaları Dergisi , 2 (1) , 5-17 . Retrieved from https://dergipark.org.tr/tr/pub/turek/issue/55422/709569
