Carriage of Enterotoxigenic Staphylococcus Aureus and Hygiene Practices of Food Workers

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dc.authoridÇakıcı, Nesrin / 0000-0001-8662-7215
dc.authoridDemirel Zorba, Nükhet Nilüfer / 0000-0001-6851-6474
dc.authoridAlper Akçalı / 0000-0003-0325-886X
dc.contributor.authorÇakıcı, Nesrin
dc.contributor.authorDemirel Zorba, Nükhet Nilüfer
dc.contributor.authorAkçalı, Alper
dc.date.accessioned2025-01-27T20:45:59Z
dc.date.available2025-01-27T20:45:59Z
dc.date.issued2023
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractPurpose: To determine the enterotoxigenic Staphylococcus aureus carriage rates and personal hygiene practices a total of 300 food workers participated, with 228 working in food businesses and 72 in hospital kitchens in Canakkale, Turkey. Material and Methods: Participants completed a questionnaire about sociodemographic characteristics, hygiene practices, and food safety. Hand/nasal swabs were collected from the food workers. Inoculums were inoculated on Baird Parker Agar. Multiplex PCR and ELISA methods were used. Results: The enterotoxigenic S. aureus carriage rate was 14% of food workers. Out of the 125 S. aureus strains, 42 (33.6%) were positive for one or more SE genes. Furthermore, sea, seb, sec, sed, and sea+sed were found in 16.0%, 6.4%, 9.6%, 6.4%, and 4.8% respectively. SEA, SEB, SEC, SED, and SEE were found at rates of 14.4%, 7.2%, 12.8%, 11.2%, and 20.8%. It was determined that as the education level of food workers increased, the S. aureus carriage rate decreased. The carriage rate was found to be higher in those who use gloves than those who do not. Hand carriers were determined more in nasal carriers (p<0.05). Conclusion: Food workers who are carriers of enterotoxigenic S. aureus are a risk factor for food contamination. Training food workers on personal hygiene can be effective in preventing food poisoning.
dc.identifier.doi10.30621/jbachs.1137869
dc.identifier.endpage627
dc.identifier.issn2458-8938
dc.identifier.issn2564-7288
dc.identifier.issue2
dc.identifier.startpage618
dc.identifier.trdizinid1274362
dc.identifier.urihttps://doi.org/10.30621/jbachs.1137869
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1274362
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24777
dc.identifier.volume7
dc.identifier.wosWOS:001019553000009
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherDokuz Eylul University
dc.relation.ispartofJournal of Basic and Clinical Health Sciences
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectEnterotoxin
dc.subjectfood workers
dc.subjecthygiene practices
dc.subjectStaphylococcus aureus carriage
dc.titleCarriage of Enterotoxigenic Staphylococcus Aureus and Hygiene Practices of Food Workers
dc.typeArticle

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