Sokak lezzetlerinin gıda güvenliği açısından değerlendirilmesi
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Dosyalar
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İstanbul Gedik Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Sokak lezzetleri; renkli, otantik, maliyeti uygun, her zaman erişilebilen ve en iyi şekilde yemek kültürünü yansıtması nedeniyle her ülke ve bölgenin gastronomisi için büyük bir önem taşımaktadır. Ancak sokak lezzetlerin açık alanlarda satılabilmesi, yiyeceklerin gıda güvenliğine uygun hazırlanmaması, servis koşullarının uygun olmaması gibi nedenlerden dolayı gıda güvenliği riski oluşturmaktadır. Bu çalışmada sokak lezzetlerinin tüketiminden kaynaklanabilecek gıda güvenliği riskleri değerlendirilmiştir. Sokak yemekleri sağlığa yönelik bir tehdit olarak görülse de tüketiminde bir azalış olmamıştır. Risk görülme nedeni ise satış alanlarının fiziksel, kimyasal, biyolojik kirlenmeye müsait olması ve sokak satıcılarının kişisel hijyenine yeterli düzeyde uymaması örnek gösterilebilir. Çalışmanın ilk bölümünde sokak lezzetleri kavramı ve tarihsel gelişimi incelenmiş, ülkemizdeki sokak lezzetlerinden örnekler sunulmuştur. Çalışmanın ikinci bölümünde ise gıda güvenliği ve Tehlike Analizleri ve Kritik Kontrol Noktaları (HACCP) sistemi üzerinde durulmuştur. Üçüncü bölümde sokak lezzetlerinde gıda güvenliği konusu incelenmiş, satış alanları, satıcılar, üretim aşamaları ve tüketiciler hakkında çeşitli bilgilere yer verilmiştir. Son bölümde ise bu bilgileri destekleyecek yönde sokak lezzetleri mikrobiyolojik açıdan incelenmiş ve saha araştırması yapılmıştır. Analiz için alınan 20 adet yiyecek numunesinin 13 adetinde (%65) S.aureus (Staphylococcus aureus), 19 adetinde (%95) TMAB (Toplam mezofilik aerobik bakteriler), 5 adetinde (%25) E. coli (Escherichia coli), 2 adetinde (%10) Salmonella spp. ve 14 adetinde (% 70) B. cereus (Bacillius cereus) tespit edilmiştir. 10 adet sokak satıcısından alınan el yüzeyi örneğinin 9 adetinde (%90) S.aureus, 7 adetinde (%70) E. coli-Koliform tespit edilmiştir. Çalışmamızda çeşitli veriler anket formu ile birlikte kontrol formu kullanılarak toplanmıştır. Anket formu, farklı demografik özellikleri, kişisel temizlik, işe hazırlık aşaması, yiyecek hazırlama ve pişirme aşaması olarak gruplandırılmış, hijyen bilgi düzeylerini ölçmek amacıyla sokak satıcılarına yöneltilmiştir. Uygulanan anket sonuçları 100 üzerinden değerlendirilmiş; 34,5 puan bulunarak sokak satıcılarının hijyen bilgi düzeyleri yetersiz olarak değerlendirilmiştir. 18 adet sorudan oluşan hijyen kontrol formuna 100 üzerinden puanlama işlemi yapılmış 29,8 puan bulunarak sokak lezzetlerinin hijyeni yetersiz bulunmuştur. Sonuç olarak sokak lezzetlerinin gıda güvenliği açısından risk oluşturduğu ve ana kaynağının satıcılar ve satış alanı çevresi olduğu düşünülmektedir. Bu problemin çözümü için sokak lezzetleri satış alanlarının hijyenik dizayna göre düzenlenmesi ve satıcılara gıda güvenliği eğitimlerinin verilmesi vb. önleyici faaliyetler önerilebilir.
Street foods are of great importance for the gastronomy of every country and region as it is colorful, authentic, affordable, always accessible and reflects the best culture of food. However, street foods sold in open areas and foods that cannot be prepared in accordance with food safety pose safety risk due to inadequate service conditions. In this study, food safety risks that may arise from consumption of street foods were evaluated. Although street food is considered a threat to health, there has been no decrease in its consumption. The reason for the risk is that sales areas are suitable for physical, chemical and biological contamination and street sellers do not pay sufficient attention to their personal hygiene. In the first part of the study, the concept and historical development of street foods are examined and examples of street foods in our countries are presented. The second part of the study focused on food safety and Hazard Analysis and Critical Control Points (HACCP) system. In the third section, food safety in street foods has been examined and various information about sales areas, vendors, production stages and consumers have been given. In the last section,street flavors have been examined microbiologically to support this information and field research has been done. S.aureus (Staphylococcus aureus) in 13 (65%) of 20 food samples taken for analysis, TMAB (Total mesophilic aerobic bacteria) in 19 (95%), E. coli (Escherichia coli) in 5 (25%), 2 in Salmonella spp. (10%) and 14 (70%) B. cereus (Bacillius cereus) were detected. S. aureus was detected in 9 (90%) and E. coli-Coliform in 7 (70%) of the hand surface samples taken from 10 street vendors. In our study, different data were collected using the questionnaire form and the control form. The survey was grouped into different demographic features, personal cleaning, job preparation phase, food preparation and cooking phase, and was directed to street vendors to measure hygiene knowledge levels. The survey results applied were evaluated over 100 and average scored as 34.5 points, hygiene knowledge levels of street sellers were evaluated as insufficient. The hygiene control form consisting of 18 questions was scored over 100 and 29.8 points were found, and the hygiene of street flavors was found insufficient. As a result, street foods are thought to pose a risk in terms of food safety and their main reasons are the vendors and the sales area environment. In order to solve this problem, arranging street flavors sales areas according to hygienic design and providing food safety training to sellers preventive actions can be recommended.
Street foods are of great importance for the gastronomy of every country and region as it is colorful, authentic, affordable, always accessible and reflects the best culture of food. However, street foods sold in open areas and foods that cannot be prepared in accordance with food safety pose safety risk due to inadequate service conditions. In this study, food safety risks that may arise from consumption of street foods were evaluated. Although street food is considered a threat to health, there has been no decrease in its consumption. The reason for the risk is that sales areas are suitable for physical, chemical and biological contamination and street sellers do not pay sufficient attention to their personal hygiene. In the first part of the study, the concept and historical development of street foods are examined and examples of street foods in our countries are presented. The second part of the study focused on food safety and Hazard Analysis and Critical Control Points (HACCP) system. In the third section, food safety in street foods has been examined and various information about sales areas, vendors, production stages and consumers have been given. In the last section,street flavors have been examined microbiologically to support this information and field research has been done. S.aureus (Staphylococcus aureus) in 13 (65%) of 20 food samples taken for analysis, TMAB (Total mesophilic aerobic bacteria) in 19 (95%), E. coli (Escherichia coli) in 5 (25%), 2 in Salmonella spp. (10%) and 14 (70%) B. cereus (Bacillius cereus) were detected. S. aureus was detected in 9 (90%) and E. coli-Coliform in 7 (70%) of the hand surface samples taken from 10 street vendors. In our study, different data were collected using the questionnaire form and the control form. The survey was grouped into different demographic features, personal cleaning, job preparation phase, food preparation and cooking phase, and was directed to street vendors to measure hygiene knowledge levels. The survey results applied were evaluated over 100 and average scored as 34.5 points, hygiene knowledge levels of street sellers were evaluated as insufficient. The hygiene control form consisting of 18 questions was scored over 100 and 29.8 points were found, and the hygiene of street flavors was found insufficient. As a result, street foods are thought to pose a risk in terms of food safety and their main reasons are the vendors and the sales area environment. In order to solve this problem, arranging street flavors sales areas according to hygienic design and providing food safety training to sellers preventive actions can be recommended.
Açıklama
Sosyal Bilimler Enstitüsü, Gastronomi ve Mutfak Sanatları Ana Bilim Dalı
Anahtar Kelimeler
Sokak Lezzetleri, Gastronomi, Gıda Güvenliği, Hijyen, Street Food, Gastronomy, Food Safety, Hygie
