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dc.contributor.advisorYurtyeri, Ahmet
dc.contributor.authorKalkan, Atilla
dc.date.accessioned2020-12-04T11:49:47Z
dc.date.available2020-12-04T11:49:47Z
dc.date.submitted1993
dc.date.issued2018-08-06
dc.identifier.urihttps://acikbilim.yok.gov.tr/handle/20.500.12812/81128
dc.description.abstract-48- 6. ÖZET Ankara'da et satış yerlerinin ve personelinin hijyenik kontrollerinin yapıldığı bu çalışmada, et ile direkt temas eden 50 personelin ellerinde Enterobacteriaceae % 80, E.coli % 86, S. aureus % 56, Enterococ % 38 oranında izole edilmiş ve Salmonella saptanamamıştır. Et satış yerlerinde kullanılan alet ve malzemeler den tezgah, pirzola demiri, et kütüğü, bıçak ve teraziden alman 25 er adet numunenin mikrobiyolojik incelenmesi sonu cunda; tezgahlarda Enterobacteriaceae % 52, Coliform % 36, S. aureus % 48, Enterococ % 60, küf ve maya % 100 oranında, pirzola demirinde Enterobacteriaceae % 36, Coliform % 20 S. aureus % 40, Enterococ % 24, Küf ve Maya % 84, et kütüğünde Enterobacteriaceae S 96, Coliform % 72, S. aureus % 76, Enterococ % 44 küf ve maya ise % 100, bıçaklarda, Enterobacteriaceae % 64, Coliform % 40, S. aureus % 36, Enterococ % 28, küf ve maya % 88, terazilerde Enterobacte riaceae % 84, Coliform % 32, S. aureus % 52, Enterococ % 48, küf ve maya ise % 100 oranlarında saptanmıştır. Bu bulgular personel ile alet ve malzemelerin hij yenik durumlarının yeterli düzeyde olmadıklarının ve gıda zehirlenmelerini oluşturacak risk potansiyeli taşıdığını göstermektedir.
dc.description.abstract-49- 7. SUMMARY STUDIES ON THE HYGIENIC CONTROL OF MEAT MARKETS AND EMPLOYEES WORKING THERE In this investigation we considered to hygienic conditions of shops of the butcher-retail-business and workers in Ankara. On 50 different workers hands which direct contact with meat, Enterobacteriaceae 80 %, E.coli 86 %, S. aureus 56%, Enterococ 38%, were isolated. Salmonella were not found. Each of 25 samples, taken from workshops, chopping- board, knife, scales and cutlet-bar, and equipments, were analyzed related to microbiological composition. In workshops, Enterobacteriaceae 52 %, Coliform 36 %, S. aureus 48 %, Enterococ 60 %, Yeast-mould 100 %, in cutlet-bar Enterobacteriaceae 36 %, Coliform 20 %, S. aureus 40 %, Enterococ 24 %, Yeast-mould 84 %, in chopping-board Enterobacteriaceae 96 %, Coliform 72 %, S. aureus 76 %, Enterococ 44 %, Yeast-mould 100 %, in knives Enterobac teriaceae 64 %, Coliform 40 %, S. aureus 36 %, Enterococ 28 %, Yeast-mould 88 %, in scales Enterobacteriaceae 84 %, coliform 32 %, S. aureus 52 %, Enterococ 48 %, Yeast- mount 100 % were determined. As a conclusion, hygienic conditions of workers and equipments were not good state according to results and giving rise to a food-poisoning as a public health-risk.en_US
dc.languageTurkish
dc.language.isotr
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.rightsAttribution 4.0 United Statestr_TR
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectVeteriner Hekimliğitr_TR
dc.subjectVeterinary Medicineen_US
dc.titleEt satış yerlerinin ve personelinin hijyenik kontrolü üzerine araştırmalar
dc.title.alternativeStudies on the hygienic control of meat markets and employees working there
dc.typemasterThesis
dc.date.updated2018-08-06
dc.contributor.departmentBesin Hijyeni ve Teknolojisi Anabilim Dalı
dc.subject.ytmFood contamination
dc.subject.ytmMicrobiology
dc.subject.ytmHygiene
dc.subject.ytmMeat
dc.subject.ytmPersonnel
dc.identifier.yokid30162
dc.publisher.instituteSağlık Bilimleri Enstitüsü
dc.publisher.universityANKARA ÜNİVERSİTESİ
dc.identifier.thesisid30162
dc.description.pages55
dc.publisher.disciplineDiğer


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