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Swab Analizi, Personel Hijyeni ile İşletme Sanitasyonu Takibinde Önemi ve Uygulamaları

Year 2021, Volume: 4 Issue: 1, 57 - 66, 30.06.2021

Menekşe Bulut Melek Zor

https://doi.org/10.46876/ja.839181

Abstract

Swab analizi, özellikle yüzeylerden toplanan mikroorganizma tespitinde, bu mikroorganizmaların tespit edilmesi, sayılması ve tanımlanmasında, hijyen takibinde büyük önem taşımaktadır. Sorumlu personel, gıdalarla temas eden alet ve ekipmanlar, gıdalara bakterilerin bulaşmasında rol almaktadır. Özellikle gıdaların, gıda üretim ekipmanlarının, personelin ve ortamın bakteri taşıyıp taşımadığı swab analizi ile belirlenebilmektedir. Herhangi bir çapraz üremenin kontrol edilmesinde swab örnekleri büyük önem arz etmektedir. Analizler yapılırken, swab analiz metodunun doğru seçilmesi dikkate alınması gereken bir konudur. Çünkü swab analizinde metotların doğru seçilmesi, analiz sonuçlarının hassasiyetini etkilemektedir.

Keywords

Swab analizi hijyen ve sanitasyon swab metodu

References

  • Anonymous (2021a). https://thedailychronicle.in/tag/global-medical-swab-market-analysis/.(10.01.2021)
  • Anonymous (2021b). https://www.kemitekskimya.com.tr/Product/Detail/17996/sunger-swab#.YAKeKl4zbIV. (16.01.2021)
  • Anonymous. (2020). https://www.kemitekskimya.com.tr/Product/Detail/20548/ultrasnap-surface atp#.YAKf2F4zbIV, (13.03.2020).
  • Arda, Ş., Aydın, A.,2011. A study on the relationship of thin sheet of dough microbiological quality between quality of raw material and some hygiene parameters. J. Fac. Vet. Med. İstanbul Üniv. 37(2), 135-147.
  • Aksu, F.Y., Altunatmaz, S.S., Uran, H., Altıner, D.D., 2017. The level of hand hygiene of sales staff and microbiological properties of food contact surfaces in the hypermarkets. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 14(1), 17-23.
  • Aycicek, H., Oguz, U., Karci, K., 2006. Comparison of results of ATP bioluminescence and traditional hygiene swabbing methods for the determination of surface cleanliness at a hospital kitchen. International Journal of Hygiene and Environmental Health, 209(2), 203-206.
  • Aydoğan, H., 2016. Investigation of Astrovirus, Norovirus and Rotavirus among employees of dairy plants. M.Sc. Thesis in Mehmet Akif Ersoy University Graduate School of Natural and Applied Sciences Department of Food Engineering, Burdur, Turkey, 46 p.
  • Căpriţă, A., & Căpriţă, R. (2005). Applications of biochemiluminescence in quality assurance of food products. Agroalimentary Processes and Technologies, 11(1), 161-172.
  • CaPuto, P., FErri, E. N., Girotti, S., Gozzi, S., & SaraCiNo, P. (2011). Application of luminescent ATP rapid checks at ready-to-eat foods producing plant. Czech Journal of Food Sciences, 29(4), 382-390.
  • Chollet, R., Ribault, S. (2012). Use of ATP bioluminescence for rapid detection and enumeration of contaminants: the milliflex rapid microbiology detection and enumeration system. In Bioluminescence-Recent Advances in Oceanic Measurements and Laboratory Applications. IntechOpen.
  • Dere, H., 2018. The influence of hygiene education on the hygiene status of foodhandlers in catering systems. Post Graduate Thesis. Başkent University, Institute of Health Sciences, Nutrition and Dietetics. 91 p.
  • Dümen, E., Çetin, Ö., Sezgin, F.H., 2009. Unlu mamül işletmelerinde temas yüzeylerinin ve aletlerin mikrobiyolojik kirliliğinin araştırılması. Türk Mikrobiyoloji Cemiyeti Dergisi, 39(3-4), 108-114.
  • Erkoç, Ö., 2019. Microbiological Assessment of Some Raw Eaten Salad Vegetables. Hacettepe University, Graduate School of Health Sciences, Nutritional Sciences Master’s Degree Thesis, Ankara, Turkey, 60 p.
  • Fidan, F., Ağaoğlui S., 2004. The Investigation of Hygiene Status of Restaurants in Ağrı Region. YYU Vet Fak Derg., 15(1-2), 107-114.
  • Gündüz, G.T., Akgül, Ö., Demir, Ş.B., 2019. Investigation of Microbiological Status of Shopping Carts. Turkish Journal of Agriculture- Food Science and Technology, 7(8), 1132-1137.
  • Gurpınar, S., Ağan C., Özer Ç., 2020. Hand hygiene applications of gastronomy and culinary arts students: the case of İstinye Unıversıty. Journal of Tourism Economics and Business Studies, 2(1), 5-17.
  • Hareket, S.A., 2019. Study on determination of yeast causing deterioration in orange juice production line. MSc Thesis. Cukurova University, Institute of Science Department of Food Engineering. Adana, Turkey, 63 p.
  • İpek, D., 2017. Applicability of Ezine cheese process lines disinfection by new disinfectant formulas: antibiofilm-antiquorum sensing agents. Doctoral Dissertation in Food Science, Çanakkale Onsekiz Mart University Graduate School of Natural and Applied Sciences. Çanakkale, Turkey. 166 p.
  • Jansson, L., Akel, Y., Eriksson, R., Lavander, M., Hedman, J.(2020). Impact of swab material on microbial surface sampling. Journal of Microbiological Methods, 176, 106006.
  • Karabıyık, S., 2006. Defining the microbylogical critic control points in manufacturing of strained yoghurt. MSc Thesis. Selçuk Üniversity Graduate School of Naturel and Applied Siences Department of Food Engineering, Konya, Turkey, 63 p.
  • Kocatepe, D., Taşkaya, G., Kaya, Y., Turan, H., Erkoyuncu, İ., 2011. Farklı balıkçı tezgâhlarının mikrobiyolojik yönden incelenmesi. Research Journal of Biology Sciences, 4(2), 73-77.
  • Larson, E. L., Aiello, A. E., Gomez-Duarte, C., Lin, S. X., Lee, L., Della-Latta, P., & Lindhardt, C. (2003). Bioluminescence ATP monitoring as a surrogate marker for microbial load on hands and surfaces in the home. Food microbiology, 20(6), 735-739.
  • Luo, J., Liu, X., Tian, Q., Yue, W., Zeng, J., Chen, G., & Cai, X. (2009). Disposable bioluminescence-based biosensor for detection of bacterial count in food. Analytical biochemistry, 394(1), 1-6.
  • Machado, R.A., Cutter, C.N., 2017. Sanitation indicators as a tool to evaluate a food safety and sanitation training program for farmstead cheese processors. Food Control, 78, 264-269.
  • Nerín, C., Aznar, M., Carrizo, D., 2016. Food contamination during food process. Trends Food Sci. Technol. 48, 63-68.
  • Sibanyoni, J.J., Tabit, F.T., 2019. An assessment of the hygiene status and incidence of foodborne pathogens on food contact surfaces in the food preparation facilities of schools. Food Control, 98, 94-99.
  • Triva, D. 2019. U.S. Patent No. 10,517,575. Washington, DC: U.S. Patent and Trademark Office.
  • Tümer, G., 2014. Evaluation of the effectiveness of a steamy disinfection equipment on the cleaning and sanitation of kitchen surfaces. Beslenme ve Diyet Dergisi, 42(1), 37-42.
  • Ünal, M.M., Özmen-Togay, S., 2017. Determination of hygienic condition in surface samples and hygiene awareness of working staff of hospital kitchens in Istanbul. Turk Hij Den Biyol Derg., 74(4), 307-320.
  • Ünlütürk, A., Turantaş, F., 1999. Gıda Mikrobiyolojisi. İkinci Baskı, Mengi Tan Basımevi, İzmir. 598 s.
  • Öz, P., Özgen Arun, Ö., 2019. Evaluating the performance of ATP bioluminescence method by comparison with classical cultural method. Food and Health, 5(2), 77-82.
  • Pamuk, Ş., Erdoğan, M., Yıldırım, Y., Hızlısoy, H., Serhat, A. L., Sepin, Ö., 2018. Evaluation of Hand Hygiene Situation of Food Handlers and Microbiological Quality of Retailed Some Foods in University Campus Canteen. 11(4), 363-373.
  • Terzi, Ö., Özdemir, Ş., Selçuk, M.Y., 2018. Bir hastane yemekhanesinde yaşanan gıda zehirlenmesinin incelenmesi. Türk Hijyen ve Deneysel Biyoloji Dergisi, 280.
  • Yalçın, Y., 2018. Determination of the effect of cooling on the microbiological quality of lamb carcasses. Adnan Menderes University, Institute Of Health Sciences, Department Of Food Hygiene And Technology Master’s Thesis, 56 p.

Swab Analysis, Its Importance and Applications in Personnel Hygiene and Business Sanitation Monitoring

Year 2021, Volume: 4 Issue: 1, 57 - 66, 30.06.2021

Menekşe Bulut Melek Zor

https://doi.org/10.46876/ja.839181

Abstract

Swab analysis is of paramount importance especially in the detection of microorganisms taken from surfaces as well as identification, counting and description of these microorganisms and hygiene monitoring. Responsible personnel, food contact tools and equipment play role in the contamination of food with bacteria. It can be identified by swab analysis whether foods, food production equipment, personnel and environment have bacteria or not. Swab samples are of great importance in taking any cross-fertilization under control. While performing analyses, correct selection of swab analysis method should be attached importance as correct swab analysis method selection influence the sensitivity of the results of analyses.

Keywords

Swab analyces, hygiene and sanitation swab method

References

  • Anonymous (2021a). https://thedailychronicle.in/tag/global-medical-swab-market-analysis/.(10.01.2021)
  • Anonymous (2021b). https://www.kemitekskimya.com.tr/Product/Detail/17996/sunger-swab#.YAKeKl4zbIV. (16.01.2021)
  • Anonymous. (2020). https://www.kemitekskimya.com.tr/Product/Detail/20548/ultrasnap-surface atp#.YAKf2F4zbIV, (13.03.2020).
  • Arda, Ş., Aydın, A.,2011. A study on the relationship of thin sheet of dough microbiological quality between quality of raw material and some hygiene parameters. J. Fac. Vet. Med. İstanbul Üniv. 37(2), 135-147.
  • Aksu, F.Y., Altunatmaz, S.S., Uran, H., Altıner, D.D., 2017. The level of hand hygiene of sales staff and microbiological properties of food contact surfaces in the hypermarkets. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 14(1), 17-23.
  • Aycicek, H., Oguz, U., Karci, K., 2006. Comparison of results of ATP bioluminescence and traditional hygiene swabbing methods for the determination of surface cleanliness at a hospital kitchen. International Journal of Hygiene and Environmental Health, 209(2), 203-206.
  • Aydoğan, H., 2016. Investigation of Astrovirus, Norovirus and Rotavirus among employees of dairy plants. M.Sc. Thesis in Mehmet Akif Ersoy University Graduate School of Natural and Applied Sciences Department of Food Engineering, Burdur, Turkey, 46 p.
  • Căpriţă, A., & Căpriţă, R. (2005). Applications of biochemiluminescence in quality assurance of food products. Agroalimentary Processes and Technologies, 11(1), 161-172.
  • CaPuto, P., FErri, E. N., Girotti, S., Gozzi, S., & SaraCiNo, P. (2011). Application of luminescent ATP rapid checks at ready-to-eat foods producing plant. Czech Journal of Food Sciences, 29(4), 382-390.
  • Chollet, R., Ribault, S. (2012). Use of ATP bioluminescence for rapid detection and enumeration of contaminants: the milliflex rapid microbiology detection and enumeration system. In Bioluminescence-Recent Advances in Oceanic Measurements and Laboratory Applications. IntechOpen.
  • Dere, H., 2018. The influence of hygiene education on the hygiene status of foodhandlers in catering systems. Post Graduate Thesis. Başkent University, Institute of Health Sciences, Nutrition and Dietetics. 91 p.
  • Dümen, E., Çetin, Ö., Sezgin, F.H., 2009. Unlu mamül işletmelerinde temas yüzeylerinin ve aletlerin mikrobiyolojik kirliliğinin araştırılması. Türk Mikrobiyoloji Cemiyeti Dergisi, 39(3-4), 108-114.
  • Erkoç, Ö., 2019. Microbiological Assessment of Some Raw Eaten Salad Vegetables. Hacettepe University, Graduate School of Health Sciences, Nutritional Sciences Master’s Degree Thesis, Ankara, Turkey, 60 p.
  • Fidan, F., Ağaoğlui S., 2004. The Investigation of Hygiene Status of Restaurants in Ağrı Region. YYU Vet Fak Derg., 15(1-2), 107-114.
  • Gündüz, G.T., Akgül, Ö., Demir, Ş.B., 2019. Investigation of Microbiological Status of Shopping Carts. Turkish Journal of Agriculture- Food Science and Technology, 7(8), 1132-1137.
  • Gurpınar, S., Ağan C., Özer Ç., 2020. Hand hygiene applications of gastronomy and culinary arts students: the case of İstinye Unıversıty. Journal of Tourism Economics and Business Studies, 2(1), 5-17.
  • Hareket, S.A., 2019. Study on determination of yeast causing deterioration in orange juice production line. MSc Thesis. Cukurova University, Institute of Science Department of Food Engineering. Adana, Turkey, 63 p.
  • İpek, D., 2017. Applicability of Ezine cheese process lines disinfection by new disinfectant formulas: antibiofilm-antiquorum sensing agents. Doctoral Dissertation in Food Science, Çanakkale Onsekiz Mart University Graduate School of Natural and Applied Sciences. Çanakkale, Turkey. 166 p.
  • Jansson, L., Akel, Y., Eriksson, R., Lavander, M., Hedman, J.(2020). Impact of swab material on microbial surface sampling. Journal of Microbiological Methods, 176, 106006.
  • Karabıyık, S., 2006. Defining the microbylogical critic control points in manufacturing of strained yoghurt. MSc Thesis. Selçuk Üniversity Graduate School of Naturel and Applied Siences Department of Food Engineering, Konya, Turkey, 63 p.
  • Kocatepe, D., Taşkaya, G., Kaya, Y., Turan, H., Erkoyuncu, İ., 2011. Farklı balıkçı tezgâhlarının mikrobiyolojik yönden incelenmesi. Research Journal of Biology Sciences, 4(2), 73-77.
  • Larson, E. L., Aiello, A. E., Gomez-Duarte, C., Lin, S. X., Lee, L., Della-Latta, P., & Lindhardt, C. (2003). Bioluminescence ATP monitoring as a surrogate marker for microbial load on hands and surfaces in the home. Food microbiology, 20(6), 735-739.
  • Luo, J., Liu, X., Tian, Q., Yue, W., Zeng, J., Chen, G., & Cai, X. (2009). Disposable bioluminescence-based biosensor for detection of bacterial count in food. Analytical biochemistry, 394(1), 1-6.
  • Machado, R.A., Cutter, C.N., 2017. Sanitation indicators as a tool to evaluate a food safety and sanitation training program for farmstead cheese processors. Food Control, 78, 264-269.
  • Nerín, C., Aznar, M., Carrizo, D., 2016. Food contamination during food process. Trends Food Sci. Technol. 48, 63-68.
  • Sibanyoni, J.J., Tabit, F.T., 2019. An assessment of the hygiene status and incidence of foodborne pathogens on food contact surfaces in the food preparation facilities of schools. Food Control, 98, 94-99.
  • Triva, D. 2019. U.S. Patent No. 10,517,575. Washington, DC: U.S. Patent and Trademark Office.
  • Tümer, G., 2014. Evaluation of the effectiveness of a steamy disinfection equipment on the cleaning and sanitation of kitchen surfaces. Beslenme ve Diyet Dergisi, 42(1), 37-42.
  • Ünal, M.M., Özmen-Togay, S., 2017. Determination of hygienic condition in surface samples and hygiene awareness of working staff of hospital kitchens in Istanbul. Turk Hij Den Biyol Derg., 74(4), 307-320.
  • Ünlütürk, A., Turantaş, F., 1999. Gıda Mikrobiyolojisi. İkinci Baskı, Mengi Tan Basımevi, İzmir. 598 s.
  • Öz, P., Özgen Arun, Ö., 2019. Evaluating the performance of ATP bioluminescence method by comparison with classical cultural method. Food and Health, 5(2), 77-82.
  • Pamuk, Ş., Erdoğan, M., Yıldırım, Y., Hızlısoy, H., Serhat, A. L., Sepin, Ö., 2018. Evaluation of Hand Hygiene Situation of Food Handlers and Microbiological Quality of Retailed Some Foods in University Campus Canteen. 11(4), 363-373.
  • Terzi, Ö., Özdemir, Ş., Selçuk, M.Y., 2018. Bir hastane yemekhanesinde yaşanan gıda zehirlenmesinin incelenmesi. Türk Hijyen ve Deneysel Biyoloji Dergisi, 280.
  • Yalçın, Y., 2018. Determination of the effect of cooling on the microbiological quality of lamb carcasses. Adnan Menderes University, Institute Of Health Sciences, Department Of Food Hygiene And Technology Master’s Thesis, 56 p.
There are 34 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Review Articles
Authors

Menekşe Bulut 0000-0003-3902-6403

Melek Zor 0000-0002-5795-218X

Publication Date June 30, 2021
Submission Date December 11, 2020
Acceptance Date January 21, 2021
Published in Issue Year 2021 Volume: 4 Issue: 1

Cite

APA Bulut, M., & Zor, M. (2021). Swab Analysis, Its Importance and Applications in Personnel Hygiene and Business Sanitation Monitoring. Journal of Agriculture, 4(1), 57-66. https://doi.org/10.46876/ja.839181
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