Araştırma Makalesi
BibTex RIS Kaynak Göster

Determination of hygienic status of refrigerators surface

Yıl 2021, , 251 - 258, 01.10.2021

Gamze Düven , Gülten Gündüz , Duygu Kışla

https://doi.org/10.3153/FH21026

Öz

This study was aimed to determine the microbial load and the hygienic status of household refrigerator surfaces. Psychrotrophic and coliform bacteria counts were carried out to determine the hygienic status of household refrigerators. Surface samples were investigated in 3 groups as housewives’, students’ and workers’ refrigerators, and each group, including ten refrigerators. A total of two hundred and forty samples, one hundred and twenty sides and one hundred and twenty shelves were taken from the side and shelf surfaces of a total of thirty different refrigerators. In general, when the results were examined, it was determined that the sanitation program and effectiveness of the workers’ refrigerators were sufficient, and the sanitation of the housewives’ and students’ should be examined or insufficient.

Anahtar Kelimeler

Refrigerator Hygiene Psychrothropic bacteria Coliform bacteria

Destekleyen Kurum

TUBITAK

Proje Numarası

2241/A- 2013/3

Teşekkür

We owe our thanks to TUBITAK (The Scientific and Technological Research Council of Turkey) for financial support and Ege University Head of Food Engineering Department, Prof. Dr. Duygu KIŞLA, Assoc Prof. Dr. Gülten TİRYAKİ GÜNDÜZ, and Vestel Beyaz Eşya Sanayi ve Ticaret A.Ş. for spiritual help while winning this support.

Kaynakça

  • AOAC International. (1984). The Official Methods of Analysis, Chapter 8: Psychrotrophic Microorganisms, AOAC International, Gaithersburg, MD. ISBN: 9780935584240
  • Ateş, M., Ballar, E., Pekcan, G. (1986). Sosyo-ekonomik yönden farklı semtlerde yaşayan ev kadınlarının besin hazırlama, pişirme, saklama yöntemlerinin saptanması, Beslenme ve Diyet Dergisi, 15, 71-83.
  • Ayaz Topçu, A., Köksal, E., Bilgili, N. (2003). 15-49 yaş grubu ev hanımlarının besin hazırlama, pişirme ve saklama yöntemleri konusunda bilgi, tutum ve davranışlarına yönelik bir araştırma, Türk Hijyen ve Deneysel Biyoloji Dergisi, 60(3), 77-86.
  • Bolton, D.J., Kennedy, J., Cowan, C. (2005). Irish domestic food safety knowledge, practice and microbiology with particular emphasis on Staphylococcus aureus. Ashtown, Dublin, Ireland, the National Food Centre, ISBN: 1841704024.
  • Carpentier, B., Lagendijk, E., Chassaing, D., Rosset, P., Morelli, E., Noël, V. (2012). Factors impacting microbial load of food refrigeration equipment. Food Control, 25, 254-259. https://doi.org/10.1016/j.foodcont.2011.10.051
  • Catellani, P., Miotti-Scapin, R., Alberghini, L., Radu, I.L., Giaccone, V. (2014). Levels of microbial contamination of domestic refrigerators in Italy. Food Control, 42, 257-262. https://doi.org/10.1016/j.foodcont.2014.02.025
  • De Jong, A.E.I., Verhoeff-Bakkenes, L., Nauta, M.J., De Jonge, R. (2008). Cross contamination in the kitchen: effect of hygiene measures. Journal of Applied Microbiology, 105, 615-624. https://doi.org/10.1111/j.1365-2672.2008.03778.x
  • Duric, J., Ivanovic, J., Loncina, J., Sarcevic, D., Dordevic, V., Boskovic, M., Baltic, M.Z. (2013). Examination about consumers’ knowledge of food storage conditions in household- context of food safety. Proceedings of International 57th Meat, Industry Conference, Belgrad, June 10th-12th, 247-252. ISBN: 9788682547075
  • Dieuleveux, V., Collobert, J., Dorey, F., Guix, E. (2005). Surveillance de la contamination par Listeria spp de réfrigérateurs. Science de l’Alimentation, 25(2), 147-155. https://doi.org/10.3166/sda.25.147-155
  • Enriquez, C.E., Enriquez-Gordillo, R., Kennedy, D.I., Gerba, C.P. (1997). Bacteriological survey of used cellulose sponges and cotton dishcloths from domestic kitchens. Dairy, Food and Environmental Sanitation, 17, 20-24.
  • Evans, J. A., Stanton, J. I., Russell, S. L., James, S. J. (1991). Consumer handling of chilled foods: A survey of time and temperature conditions. MAFF Publications, London PB 0682.
  • Flynn, O.M.J., Blair, I., McDowell, D. (1992). The effciency and consumer operation of domestic refrigerators. International Journal of Refrigeration, 15(5), 307-312. https://doi.org/10.1016/0140-7007(92)90046-W
  • Food Standards Agency [FSA]. (2015). Chilling. Retrieved from https://www.food.gov.uk/safety-hygiene/chilling (accessed 20.7.2021)
  • Gilbert, S.E., Whyte, R., Bayne, G., Lake, R.J., van der Logt, P. (2007). Survey of internal temperatures of New Zealand domestic refrigerators. British Food Journal, 109, 323-329. https://doi.org/10.1108/00070700710736570
  • Godwin, S.L., Chen, F.C., Chambers IV, E., Coppings, R., Chambers, D. (2007). A comprehensive evaluation of temperatures within home refrigerators. Food Protection Trends, 27(3), 168-173.
  • Gorman, R., Bloomfield, S., Adley, C. (2002). A study of cross contamination of food-borne pathogens in the domestic kitchen in the republic of Ireland. International Journal of Food Microbiology, 76, 143-150. https://doi.org/10.1016/S0168-1605(02)00028-4
  • Göktan, D., Tunçel, G. (2010). Gıda Hijyeni-I. Meta Basım Matbaacılık Hizmetleri, İzmir, pp. 111-114. ISBN: 9786055267339
  • Halkman, A.K., Sağdaş, Ö.E. (2011). Merck Mikrobiyoloji El Kitabı (Hızlı Erişim). Ankara, 2: pp 234, Retrieved from http://www.mikrobiyoloji.org/TR/pdf/merckmikrobiyoloji_elkitabi.pdf (accessed 14.03.2014).
  • Harrigan, W.F. (1998). Laboratory Methods in Food Microbiology. Academic Press, pp. 308. ISBN: 9780123260437
  • Ilg, Y., Bruckner, S., Kreyenschmidt, J. (2011). Applicability of surfaces containing silver in domestic refrigerators. International Journal of Consumer Studies, 35, 221-227. https://doi.org/10.1111/j.1470-6431.2010.00976.x
  • Jackson, V., Blair, I.S., McDowell, D.A., Kennedy, J., Bolton, D.J. (2007). The incidence of significant foodborne pathogens in domestic refrigerators. Food Control, 18, 346-https://doi.org/10.1016/j.foodcont.2005.10.018
  • James, C., Onarinde, B.A., James, S.J. (2016). The use and performance of household refrigerators: a review. Comprehensive Reviews in Food Science and Food Safety, 16, 160-179. https://doi.org/10.1111/1541-4337.12242
  • Jeon, Y., Chun, J., Kim, B. (2013). Identification of household bacterial community and analysis of species shared with human microbiome Current Microbiology, 67, 557-563. https://doi.org/10.1007/s00284-013-0401-y
  • Johnson, A.E., Donkin, A.J.M., Morgan, K., Lilley, J.M., Neale, R.J., Page, R.M., Silburn, R. (1998). Food safety knowledge and practice among elderly people living at home. Journal of Epidemiology and Community Health, 52(11), 745-748. https://doi.org/10.1136/jech.52.11.745
  • Kennedy, J., Jackson, V., Blair, I.S., McDowell, D.A., Cowan, C., Bolton, D.J. (2005). Food safety knowledge of consumers and the microbiological and temperature status of their refrigerators. Journal of Food Protection, 68, 1421-1430. https://doi.org/10.4315/0362-028X-68.7.1421
  • Macias-Rodriguez, M.E., Navarro-Hidalgo, V., Linares-Morales, J.R., Olea-Rodriguez, M.A., Villarruel-Lopez, A., Castro-Rosas, J., Gomez-Aldapa, C.A., Torres-Vitela, M.R. (2013). Microbiological safety of domestic refrigerators and the dischloths used to clean them in Guadalajara, Jalisco, Mexico. Journal of Food Protection, 76(6), 984-990. https://doi.org/10.4315/0362-028X.JFP-12-258
  • Maktabi, S., Jamnejad A., Faramarzian, K. (2013). Contamination of household refrigerators by Listeria species in Ahvaz, Iran. Jundishapur Journal of Microbiology, 6(3), 301-305. https://doi.org/10.5812/jjm.3543
  • Nauta, M.J., Litman, S., Barker, G.C., Carlin F. (2003). A retail and consumer phase model for exposure assessment of Bacillus cereus. International Journal of Food Microbiology, 83, 205-218. https://doi.org/10.1016/S0168-1605(02)00374-4
  • Peck, M.W., Goodburn, K.E., Betts, R.P., Stringer, S.C. (2006). Clostridium botulinum in vacuum packed (VP) and modified atmosphere packed (MAP) chilled foods. Final Project Report July 2006 (FSA Project B13006), Institute of Food Research, Norwich, U.K. https://quadram.ac.uk/wp-content/uploads/2017/07/Final_project_report0707.pdf (accessed 29.07.2021)
  • Rahman, S., Sidik, N.M., Hassan, M.H., Rom, T.M., Jauhari, I. (2005). Temperature performance and usage conditions of domestic refrigerator-freezers in Malaysia. HKIE Transactions,12(2), 30-35. https://doi.org/10.1080/1023697X.2005.10668000 Saidur, R., Masjuki, H.H., Hasanuzzaman, M., Kai, G.S. (2008). Investigation of energy performance and usage behavior of domestic refrigerator freezer using clustering and segmentation. Journal of Applied Science, 8, 3957-3962. https://doi.org/10.3923/jas.2008.3957.3962
  • Sergelidis, D., Abrahim, A., Sarimvei, A., Panoulis, C., Karaioannoglou, P., Genigeorgis, C. (1997). Temperature distribution and prevelance of Listeria spp. in domestic, retail and industrial refrigerators in Greece. International Journal of Food Microbiology, 34, 171-177. https://doi.org/10.1016/S0168-1605(96)01175-0
  • Toule, G., Murphy, O. (1978). A study of bacteria contaminating refrigerated cooked chicken, their spoilage potential and possible origin. Journal of Hygiene, 81, 161-169. https://doi.org/10.1017/S0022172400024980
  • USA Food and Drug Administration [FDA]. (2014). Are you storing food safely? Consumer health information handout. US Food and Drug Administration, April 2014. Retrieved from: http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm093704.htm (accessed 01.05.2016).
  • Vegara, A., Festino, A.R., Ciccio, P.D., Costanzo, C., Pennisi. L., Ianieri, A. (2014). The management of the domestic refrigeration: microbiological status and temperature. British Food Journal, 116, 1047-1057. https://doi.org/10.1108/BFJ-05-2012-0103
  • World Health Organization [WHO]. (2001). Five keys to safer food. Geneva, Switzerland: World Health Organization. Retrieved from https://www.who.int/foodsafety/publications/consumer/manual_keys.pdf (accessed 29.07.2021).

Yıl 2021, , 251 - 258, 01.10.2021

Gamze Düven , Gülten Gündüz , Duygu Kışla

https://doi.org/10.3153/FH21026

Öz

Proje Numarası

2241/A- 2013/3

Kaynakça

  • AOAC International. (1984). The Official Methods of Analysis, Chapter 8: Psychrotrophic Microorganisms, AOAC International, Gaithersburg, MD. ISBN: 9780935584240
  • Ateş, M., Ballar, E., Pekcan, G. (1986). Sosyo-ekonomik yönden farklı semtlerde yaşayan ev kadınlarının besin hazırlama, pişirme, saklama yöntemlerinin saptanması, Beslenme ve Diyet Dergisi, 15, 71-83.
  • Ayaz Topçu, A., Köksal, E., Bilgili, N. (2003). 15-49 yaş grubu ev hanımlarının besin hazırlama, pişirme ve saklama yöntemleri konusunda bilgi, tutum ve davranışlarına yönelik bir araştırma, Türk Hijyen ve Deneysel Biyoloji Dergisi, 60(3), 77-86.
  • Bolton, D.J., Kennedy, J., Cowan, C. (2005). Irish domestic food safety knowledge, practice and microbiology with particular emphasis on Staphylococcus aureus. Ashtown, Dublin, Ireland, the National Food Centre, ISBN: 1841704024.
  • Carpentier, B., Lagendijk, E., Chassaing, D., Rosset, P., Morelli, E., Noël, V. (2012). Factors impacting microbial load of food refrigeration equipment. Food Control, 25, 254-259. https://doi.org/10.1016/j.foodcont.2011.10.051
  • Catellani, P., Miotti-Scapin, R., Alberghini, L., Radu, I.L., Giaccone, V. (2014). Levels of microbial contamination of domestic refrigerators in Italy. Food Control, 42, 257-262. https://doi.org/10.1016/j.foodcont.2014.02.025
  • De Jong, A.E.I., Verhoeff-Bakkenes, L., Nauta, M.J., De Jonge, R. (2008). Cross contamination in the kitchen: effect of hygiene measures. Journal of Applied Microbiology, 105, 615-624. https://doi.org/10.1111/j.1365-2672.2008.03778.x
  • Duric, J., Ivanovic, J., Loncina, J., Sarcevic, D., Dordevic, V., Boskovic, M., Baltic, M.Z. (2013). Examination about consumers’ knowledge of food storage conditions in household- context of food safety. Proceedings of International 57th Meat, Industry Conference, Belgrad, June 10th-12th, 247-252. ISBN: 9788682547075
  • Dieuleveux, V., Collobert, J., Dorey, F., Guix, E. (2005). Surveillance de la contamination par Listeria spp de réfrigérateurs. Science de l’Alimentation, 25(2), 147-155. https://doi.org/10.3166/sda.25.147-155
  • Enriquez, C.E., Enriquez-Gordillo, R., Kennedy, D.I., Gerba, C.P. (1997). Bacteriological survey of used cellulose sponges and cotton dishcloths from domestic kitchens. Dairy, Food and Environmental Sanitation, 17, 20-24.
  • Evans, J. A., Stanton, J. I., Russell, S. L., James, S. J. (1991). Consumer handling of chilled foods: A survey of time and temperature conditions. MAFF Publications, London PB 0682.
  • Flynn, O.M.J., Blair, I., McDowell, D. (1992). The effciency and consumer operation of domestic refrigerators. International Journal of Refrigeration, 15(5), 307-312. https://doi.org/10.1016/0140-7007(92)90046-W
  • Food Standards Agency [FSA]. (2015). Chilling. Retrieved from https://www.food.gov.uk/safety-hygiene/chilling (accessed 20.7.2021)
  • Gilbert, S.E., Whyte, R., Bayne, G., Lake, R.J., van der Logt, P. (2007). Survey of internal temperatures of New Zealand domestic refrigerators. British Food Journal, 109, 323-329. https://doi.org/10.1108/00070700710736570
  • Godwin, S.L., Chen, F.C., Chambers IV, E., Coppings, R., Chambers, D. (2007). A comprehensive evaluation of temperatures within home refrigerators. Food Protection Trends, 27(3), 168-173.
  • Gorman, R., Bloomfield, S., Adley, C. (2002). A study of cross contamination of food-borne pathogens in the domestic kitchen in the republic of Ireland. International Journal of Food Microbiology, 76, 143-150. https://doi.org/10.1016/S0168-1605(02)00028-4
  • Göktan, D., Tunçel, G. (2010). Gıda Hijyeni-I. Meta Basım Matbaacılık Hizmetleri, İzmir, pp. 111-114. ISBN: 9786055267339
  • Halkman, A.K., Sağdaş, Ö.E. (2011). Merck Mikrobiyoloji El Kitabı (Hızlı Erişim). Ankara, 2: pp 234, Retrieved from http://www.mikrobiyoloji.org/TR/pdf/merckmikrobiyoloji_elkitabi.pdf (accessed 14.03.2014).
  • Harrigan, W.F. (1998). Laboratory Methods in Food Microbiology. Academic Press, pp. 308. ISBN: 9780123260437
  • Ilg, Y., Bruckner, S., Kreyenschmidt, J. (2011). Applicability of surfaces containing silver in domestic refrigerators. International Journal of Consumer Studies, 35, 221-227. https://doi.org/10.1111/j.1470-6431.2010.00976.x
  • Jackson, V., Blair, I.S., McDowell, D.A., Kennedy, J., Bolton, D.J. (2007). The incidence of significant foodborne pathogens in domestic refrigerators. Food Control, 18, 346-https://doi.org/10.1016/j.foodcont.2005.10.018
  • James, C., Onarinde, B.A., James, S.J. (2016). The use and performance of household refrigerators: a review. Comprehensive Reviews in Food Science and Food Safety, 16, 160-179. https://doi.org/10.1111/1541-4337.12242
  • Jeon, Y., Chun, J., Kim, B. (2013). Identification of household bacterial community and analysis of species shared with human microbiome Current Microbiology, 67, 557-563. https://doi.org/10.1007/s00284-013-0401-y
  • Johnson, A.E., Donkin, A.J.M., Morgan, K., Lilley, J.M., Neale, R.J., Page, R.M., Silburn, R. (1998). Food safety knowledge and practice among elderly people living at home. Journal of Epidemiology and Community Health, 52(11), 745-748. https://doi.org/10.1136/jech.52.11.745
  • Kennedy, J., Jackson, V., Blair, I.S., McDowell, D.A., Cowan, C., Bolton, D.J. (2005). Food safety knowledge of consumers and the microbiological and temperature status of their refrigerators. Journal of Food Protection, 68, 1421-1430. https://doi.org/10.4315/0362-028X-68.7.1421
  • Macias-Rodriguez, M.E., Navarro-Hidalgo, V., Linares-Morales, J.R., Olea-Rodriguez, M.A., Villarruel-Lopez, A., Castro-Rosas, J., Gomez-Aldapa, C.A., Torres-Vitela, M.R. (2013). Microbiological safety of domestic refrigerators and the dischloths used to clean them in Guadalajara, Jalisco, Mexico. Journal of Food Protection, 76(6), 984-990. https://doi.org/10.4315/0362-028X.JFP-12-258
  • Maktabi, S., Jamnejad A., Faramarzian, K. (2013). Contamination of household refrigerators by Listeria species in Ahvaz, Iran. Jundishapur Journal of Microbiology, 6(3), 301-305. https://doi.org/10.5812/jjm.3543
  • Nauta, M.J., Litman, S., Barker, G.C., Carlin F. (2003). A retail and consumer phase model for exposure assessment of Bacillus cereus. International Journal of Food Microbiology, 83, 205-218. https://doi.org/10.1016/S0168-1605(02)00374-4
  • Peck, M.W., Goodburn, K.E., Betts, R.P., Stringer, S.C. (2006). Clostridium botulinum in vacuum packed (VP) and modified atmosphere packed (MAP) chilled foods. Final Project Report July 2006 (FSA Project B13006), Institute of Food Research, Norwich, U.K. https://quadram.ac.uk/wp-content/uploads/2017/07/Final_project_report0707.pdf (accessed 29.07.2021)
  • Rahman, S., Sidik, N.M., Hassan, M.H., Rom, T.M., Jauhari, I. (2005). Temperature performance and usage conditions of domestic refrigerator-freezers in Malaysia. HKIE Transactions,12(2), 30-35. https://doi.org/10.1080/1023697X.2005.10668000 Saidur, R., Masjuki, H.H., Hasanuzzaman, M., Kai, G.S. (2008). Investigation of energy performance and usage behavior of domestic refrigerator freezer using clustering and segmentation. Journal of Applied Science, 8, 3957-3962. https://doi.org/10.3923/jas.2008.3957.3962
  • Sergelidis, D., Abrahim, A., Sarimvei, A., Panoulis, C., Karaioannoglou, P., Genigeorgis, C. (1997). Temperature distribution and prevelance of Listeria spp. in domestic, retail and industrial refrigerators in Greece. International Journal of Food Microbiology, 34, 171-177. https://doi.org/10.1016/S0168-1605(96)01175-0
  • Toule, G., Murphy, O. (1978). A study of bacteria contaminating refrigerated cooked chicken, their spoilage potential and possible origin. Journal of Hygiene, 81, 161-169. https://doi.org/10.1017/S0022172400024980
  • USA Food and Drug Administration [FDA]. (2014). Are you storing food safely? Consumer health information handout. US Food and Drug Administration, April 2014. Retrieved from: http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm093704.htm (accessed 01.05.2016).
  • Vegara, A., Festino, A.R., Ciccio, P.D., Costanzo, C., Pennisi. L., Ianieri, A. (2014). The management of the domestic refrigeration: microbiological status and temperature. British Food Journal, 116, 1047-1057. https://doi.org/10.1108/BFJ-05-2012-0103
  • World Health Organization [WHO]. (2001). Five keys to safer food. Geneva, Switzerland: World Health Organization. Retrieved from https://www.who.int/foodsafety/publications/consumer/manual_keys.pdf (accessed 29.07.2021).
Toplam 35 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Gamze Düven 0000-0001-7418-5384

Gülten Gündüz 0000-0002-5878-7411

Duygu Kışla 0000-0002-6993-3883

Proje Numarası 2241/A- 2013/3
Yayımlanma Tarihi 1 Ekim 2021
Gönderilme Tarihi 26 Ocak 2021
Yayımlandığı Sayı Yıl 2021

Kaynak Göster

APA Düven, G., Gündüz, G., & Kışla, D. (2021). Determination of hygienic status of refrigerators surface. Food and Health, 7(4), 251-258. https://doi.org/10.3153/FH21026

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