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Evaluation of risk factors for the safety of street foods

Yıl 2020, Cilt: 6 Sayı: 2, 128 - 139, 01.04.2020

Öznur Cumhur

https://doi.org/10.3153/FH20014

Öz

Street foods are accepted and consumed by societies as they are cheap, nutritious, delicious, suitable for all tastes, authentic, cultural and as well as easy to access. All or part of the various processes applied in a wide variety of street foods is carried out in fixed, semi-fixed or mobile service areas. Microbiological and chemical contamination of foods that are sold on the streets and whose traceability cannot be established poses a risk to consumers. This study explores the safety and hygiene status of street foods within the scope of their conditions. Deficiencies in sales areas, goods and equipment used, hygiene problems of street vendors, poor quality raw materials, and troubles in transportation, storage, preparation, processing, and service of food were determined as the main risk factors for the quality and safety of street foods. Developing remedial actions through assessments and arrangements to be made for street foods and setting up an environment for establishing a food safety system based on hygiene and Hazard Analysis and Critical Control Point will significantly reduce the risk of foodborne disease. At this point, active cooperation of all stakeholders is proposed to ensure that related regulations are made and spread to the floor. Thus, the production and sale of safe foods in the streets will be an important step in the protection of public health.

Anahtar Kelimeler

Street foods Safe food Food safety risks

Kaynakça

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Sokak gıdalarının güvenliği için risk faktörlerinin değerlendirilmesi

Yıl 2020, Cilt: 6 Sayı: 2, 128 - 139, 01.04.2020

Öznur Cumhur

https://doi.org/10.3153/FH20014

Öz

Sokak gıdaları ucuz, besleyici, lezzetli, her zevke uygun, otantik ve kültürel olduğu kadar erişimi kolay olduğu için toplumlar tarafından kabul görerek tüketilmektedir. Çok fazla çeşitlilikte olan sokak gıdalarında uygulanan çeşitli işlemlerin hepsi veya bir bölümü sabit, yarı sabit veya gezici olarak servis alanlarında yapılmaktadır. Sokaklarda satılan ve izlenebilirliği sağlanamayan gıdaların mikrobiyolojik ve kimyasal kontaminasyonu tüketiciler için risk oluşturmaktadır. Bu çalışmada, sahip olduğu koşullar çerçevesinde sokak gıdalarının güvenlik ve hijyen durumları ele alınmıştır. Satış yerlerindeki eksiklikler, kullanılan eşya ve ekipmanlar, sokak satıcılarının hijyen problemleri, kalitesiz hammaddeler, gıdaların taşıma, depolama, hazırlama, işleme ve servisindeki aksaklıklar sokak gıdalarının kalitesi ve güvenliğinden sorumlu ana risk etmenleri olarak belirlenmiştir. Sokak gıdalarına yönelik yapılacak değerlendirmeler ve düzenlemelerle iyileştirici eylemlerin geliştirilmesi, hijyen esaslı ve Tehlike Analizi ve Kritik Kontrol Noktası ilkelerine dayalı bir gıda güvenlik sisteminin kurulması için gerekli ortamın oluşturulması gıda kaynaklı hastalık riskini önemli ölçüde azaltacaktır. Bu noktada, ilgili düzenlemelerin gerçekleştirilerek tabana yayılması için tüm paydaşların aktif işbirliği önerilmektedir. Böylece sokaklarda güvenli gıdaların üretilmesi ve satılmasıyla halk sağlığının korunmasında önemli bir adım atılmış olacaktır.

Anahtar Kelimeler

Sokak gıdaları Güvenli gıda Gıda güvenliği riskleri

Kaynakça

  • Acikel, C.H., Ogur, R., Yaren, H., Gocgeldi, E., Ucar, M., Kir, T. (2008). The hygiene training of food handlers at a teaching hospital. Food Control, 19(2), 186-190. https://doi.org/10.1016/j.foodcont.2007.03.008
  • Akkoc, N., Kuruuzum, Z, Akar, S., Yuce, A., Onen, F., Yapar, N., Özgenç, O., Turk, M., Ozdemir, D., Avci, M., Guruz, Y., Oral A.M., Pozio, E., Izmir Trichinellosis Outbreak Study Group. (2009). A large-scale outbreak of trichinellosis caused by Trichinella britovi in Turkey. Zoonoses Public Health, 56, 65-70. https://doi.org/10.1111/j.1863-2378.2008.01158.x
  • Alimi, B.A. (2016). Risk factors in street food practices in developing countries: A review. Food Science and Human Wellness, 5, 141-148. https://doi.org/10.1016/j.fshw.2016.05.001
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  • Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO). (2017). Regional code of hygienic practice for street-vended foods in Asia. CAC/RCP 76R-2017.
  • Gibis, M. (2016). Heterocyclic aromatic amines in cooked meat products: Causes, formation, occurrence, and risk assessment. Comprehensive Reviews in Food Science and Food Safety, 15, 269-302. https://doi.org/10.1111/1541-4337.12186
  • Gök, S. (2017). Adana ilinde satışa sunulan şalgam sularının kalite özelliklerinin ve Türk Gıda Kodeksine uygunluğunun belirlenmesi, Kahramanmaraş Sütçü İmam Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Kahramanmaraş.
  • Gökmen, V. (2016). Acrylamide formation in foods: Role of composition and processing. In: V. Nedović, P. Raspor, J. Lević, V. Tumbas Šaponjac, G. Barbosa-Cánovas (Eds), Emerging and traditional technologies for safe, healthy and quality food (pp. 67-80). Switzerland: Springer International Publishing. ISBN 978-3-319-24038-1 https://doi.org/10.1007/978-3-319-24040-4_5
  • Göncü, B., Çelikel, A., Akın, M.B., Akın, M.S. (2017). Şanlıurfa'da satışa sunulan sokak sütlerinin bazı kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi üzerine bir araştırma. Harran Üniversitesi Mühendislik Dergisi, 2, 15-23.
  • Hal, A.F. (2014). Erzurum'da açıkta satılan bazı kurutulmuş meyveler üzerinde gelişen aflatoksin üretici mikrofungusların araştırılması, Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Erzurum.
  • Hampikyan, H., Ulusoy, B., Bingöl, E.B., Çolak, H., Akhan, M. (2008). İstanbul'da tüketime sunulan bazı ızgara tipi gıdalar ile salata ve mezelerin mikrobiyolojik kalitelerinin belirlenmesi. Türk Mikrobiyoloji Cemiyeti Dergisi, 38(2), 87-94.
  • Haskaraca, G., Kolsarıcı, N., Soncu, E.D., Özsaraç, N. (2015). Microbial quality of traditional turkish meat product döner cooked under different conditions, The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus (1-4 October), s. 152, Bosna Hersek.
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  • Howells, A.D., Roberts, K.R., Shanklin, C.W., Pilling, V.K., Brannon, L.A., Barrett, B.B. (2008). Restaurant employees' perceptions of barriers to three food safety practices. Journal of the American Dietetic Association, 108(8), 1345-1349. https://doi.org/10.1016/j.jada.2008.05.010
  • İşleyici, Ö., Sancak, H., Tuncay R.M. (2016). Van ilinde satışa sunulan ambalajlı ve ambalajsız dondurmaların mikrobiyolojik kalitesi, Van Veterinary Journal, 27(2), 57-67.
  • Kabwama, S.N,. Bulage, L, Nsubuga F., Pande, G., Oguttu, D.W., Mafigiri, R., Kihembo, C., Kwesiga, B., Masiira, B., Okullo, A.E., Kajumbula, H., Matovu, J., Makunbi, I., Wetaka, M., Kasozi S., Kyazze, S., Dahlke, M., Hughes, P., Sendagala, J.N., Musenero, M., Nabukenya, I., Hill, V.R., Mintz, E., Routh, J., Gomez, G., Bicknese, A., Zhu, B. (2017) A large and persistent outbreak of typhoid fever caused by consuming contaminated water and street-vended beverages: Kampala, Uganda, January-June 2015. BMC Public Health, 17-23. https://doi.org/10.1186/s12889-016-4002-0
  • Kızıl, M., Wassoufı, N., Metin, M.M.T., Gümüş, D., Dikmen, D., Uyar M. (2015). Açıkta satılan baharatlarda Escherichia coli O157:H7 ve Salmonella spp. varlığının moleküler mikrobiyojik analiz yöntemi ile belirlenmesi. Beslenme ve Diyet Dergisi, 43(3), 228-236.
  • Kirdar, S.S. (2012). A survey on chemical, biochemical and microbiological characteristics of a traditional dairy product in mediterrean region: Kes. Journal of Animal and Veterinary Advances, 11(3), 330-334. https://doi.org/10.3923/javaa.2012.330.334
  • Kitamoto, M., Kito, K., Niimi, Y., Shoda, S., Takamura, A., Hiramatsu, T., Akashi, T., Yokoi, Y., Hirano, H., Hosokawa, M., Yamamoto, A., Agata, N., Hamajima, N. (2009). Food poisoning by Staphylococcus aureus at a university festival. Japan Journal of Infectious Disease, 62, 242-243.
  • Kocatepe, D., Taşkaya, G., Turan, H., Kaya, Y. (2016). Microbiological investigation of wild, cultivated mussels (Mytilus galloprovincialis L. 1819) and stuffed mussels in Sinop-Turkey. Ukrainian Food Journal, 5(2), 299-305. https://doi.org/10.24263/2304-974X-2016-5-2-9
  • Kotzekidou, P. (2016). Factors influencing microbial safety of ready-to-eat foods. In P. Kotzekidou, (Ed.), Food hygiene and toxicology in ready-to-eat foods (pp. 33-50). London: Academic Press. ISBN: 978-0-12-801916-0 https://doi.org/10.1016/B978-0-12-801916-0.00003-0
  • Kök, F., Şahiner, C., Koçak, P., Göksoy, E. Ö., Beyaz, D., Büyükyörük, S. (2015). Determination of microbiological quality of stuffed mussels sold in Aydin and İzmir. MANAS Journal of Engineering, 3(1), 70-76.
  • Kraig, B., Sen, C.T. (2013). Street food around the world: An encyclopedia of food and culture., California: ABC-CLIO. ISBN 978-1-59884-955-4
  • Lange, M. (2017). Food safety learning in home and consumer studies: teachers' and students' perspectives. Uppsala University, Doctoral Thesis. Uppsala.
  • Lee, J.G., Kim, S.Y., Moon, J.S., Kang, D.H., Yoon, H.J. (2016). Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats. Food Chemistry, 199, 632-638. https://doi.org/10.1016/j.foodchem.2015.12.017
  • Liu, Z., Zhang, G., Zhang, X. (2014). Urban street foods in Shijiazhuang city, China: current status, safety practices and risk mitigating strategies. Food Control, 41, 212-218. https://doi.org/10.1016/j.foodcont.2014.01.027
  • Mahmutoğlu, T. (2010). Gıda endüstrisinde güvenli gıda üretmek (2. Baskı), Ankara: ODTÜ Yayıncılık. ISBN: 9944344184
  • Malhotra, S. (2016). Food safety issues related to street vendors. In R. K. Gupta, P. Dudeja, A. S. Minhas (Eds.), Food safety in the 21st century: Public health perspective is an important (pp. 395-402). London: Academic Press. ISBN: 978-0-12-801773-9 https://doi.org/10.1016/B978-0-12-801773-9.00031-5
  • Mensah, P., Yeboah-Manu, D., Owusu-Darko, K., Ablordey, A. (2002). Street foods in Accra, Ghana: how safe are they?. Bulletin of the World Health Organization, 80(7), 546-554.
  • Meriç, A. (2010). Trakya bölgesinde üretilen bozaların bazı fizikokimyasal ve mikrobiyolojik özellikleri, Namık Kemal Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Tekirdağ.
  • Mol, S., Tosun, Ş.Y. (2011). The quality of fish from retail markets in Istanbul, Turkey. Journal of FisheriesSciences.com, 5(1), 16-25. https://doi.org/10.3153/jfscom.2011002
  • Muyanja, C., Nayiga, L., Brenda, N., Nasinyama, G. (2011). Practices, knowledge and risk factors of street food vendors in Uganda. Food Control, 22, 1551-1558. https://doi.org/10.1016/j.foodcont.2011.01.016
  • Özsaraç, N., Kolsarici, N., Soncu, E.D., Haskaraca, G. (2019). Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness. Food Additives & Contaminants: Part A. 36(2), 225-235. https://doi.org/10.1080/19440049.2018.1562230
  • Öztürk, F., Gündüz, H. (2018). Tüketime hazır midye dolmaların mikrobiyolojik kalitelerinin belirlenmesi. Gıda, 43(5), 745-750. https://doi.org/10.15237/gida.GD18077
  • Pamuk, Ş., Gürler, Z. (2009). Afyonkarahisar'da tüketilen kaymaklı lokumların mikrobiyolojik kalitesinin araştırılması. Kocatepe Veteriner Dergisi, 3(2), 33-38.
  • Privitera, D., Nesci, F.S. (2015). Globalization vs. local. The role of street food in the urban food system. Procedia Economics and Finance, 22, 716-722. https://doi.org/10.1016/S2212-5671(15)00292-0
  • Proietti, I., Frazzoli, C., Mantovani, A. (2014). Identification and management of toxicological hazards of street foods in developing countries. Food and Chemical Toxicology, 63, 143-152. https://doi.org/10.1016/j.fct.2013.10.047
  • Rane, S. (2009). Street vended food in developing world: hazard analyses. Indian Journal of Microbiology, 51(1), 100-106. https://doi.org/10.1007/s12088-011-0154-x
  • Roberts, K.R., Barrett, B.B., Howells, A.D., Shanklin, C.W., Pilling, V.K., Brannon, L.A. (2008). Food safety training and foodservice employees' knowledge and behaviour. Food Protection Trends, 28(4), 252-260.
  • Samapundo, S., Cam Thanh, T.N., Xhaferi, R., Devlieghere, F. (2016). Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam. Food Control, 70, 79-89. https://doi.org/10.1016/j.foodcont.2016.05.037
  • Shea, G. (2018, August 08). Best 23 cities for street food from Miami to Tokyo, https://edition.cnn.com/travel/article/best-cities-street-food/index.html
  • Tidjani, A., Doutoum, A.A., Brahim B.O., Bechir, M., Djiguidé, H.C., Toukourou, F., de Souza, C.A. (2013). Assessment of hygiene practices and ıdentification of critical control points relating to the production of skewered meat sold in N'Djamena-Chad. Journal of Food Research, 2(5), 190-204. https://doi.org/10.5539/jfr.v2n5p190
  • Trafialek, J., Drosinos, E. H., Laskowski, W., Jakubowska-Gawlik, K., Tzamalis, P., Leksawasdi, N., Surawang, S., Kolanowski, W. (2018). Street food vendors' hygienic practices in some Asian and EU countries - A survey. Food Control, 85, 212-222. https://doi.org/10.1016/j.foodcont.2017.09.030
  • Turk, M., Kaptan, F., Turker, N., Korkmaz, M., El, S., Ozkaya, D., Ural, S., Vardar, I., Alkan, M. Z., Coskun, N. A., Turker, A., Pozio, E. (2006). Clinical and laboratory aspects of a trichinellosis outbreak in Izmir, Turkey. Parasite, 13, 65-70. https://doi.org/10.1051/parasite/2006131065
  • Tutuş, C., Börekçi, D., Parcıklı, G., Temel, F., Sucaklı, M. B. (2016). 2013 yılında Muğla ili Marmaris ilçesinde görülen Staphylococcus aureus enterotoksin kaynaklı gıda zehirlenmesinin değerlendirilmesi. Türk Hijyen ve Deneysel Biyoloji Dergisi, 73(2), 131-138. https://doi.org/10.5505/TurkHijyen.2016.79847
  • Uysal, Ü.D., Öncü, E.M., Berikten, D., Yılmaz, N., Tuncel, N.B., Kıvanc, M., Tuncel, M. (2009). Time and temperature dependent microbiological and mycotoxin (Ochratoxin-A) levels in boza. International Journal of Food Microbiology, 130(1), 43-48. https://doi.org/10.1016/j.ijfoodmicro.2008.12.032
  • Var, I., Sağlam, S., Heshmati, B., Başkaya, B., Uzunlu, S. (2015). Investigation of the microbial quality of the traditional simit sold in Adana, Turkey. The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus (1-4 October), s. 649, Bosna Hersek.
  • Yarman S. M., Bumerang (2006). Country situation report on POPS in Turkey, International POPS Elimination Project, Fostering Active and Efficient Civil Society Participation in Preparation for Implementation of the Stockholm Convention. https://ipen.org/sites/default/files/documents/5tur_turkey_country_situation_report-en.pdf
  • Yiğit, H., İnanç, A.L. (2017). Açıkta ve ambalajlı olarak satışa sunulan kırmızıbiberlerde sentetik boya varlığı. Akademik Gıda, 15(3), 261-268. https://doi.org/10.24323/akademik-gida.345262
  • World Health Organization (WHO). (1996). Essential safety requirements for street-vended foods, (Revised edition) (WHO/FNU/FOS/96.7), Food Safety Unit, Division of Food and Nutrition, World Health Organization.
Toplam 74 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Review Articles
Yazarlar

Öznur Cumhur 0000-0003-4486-2959

Yayımlanma Tarihi 1 Nisan 2020
Gönderilme Tarihi 20 Ekim 2019
Yayımlandığı Sayı Yıl 2020Cilt: 6 Sayı: 2

Kaynak Göster

APA Cumhur, Ö. (2020). Sokak gıdalarının güvenliği için risk faktörlerinin değerlendirilmesi. Food and Health, 6(2), 128-139. https://doi.org/10.3153/FH20014
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