Akademik Veri Yönetim Sistemi
JOURNAL OF BASIC AND CLINICAL HEALTH SCIENCES, cilt.7, sa.2, ss.618-627, 2023 (ESCI)
ABSTRACT
Purpose: 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.
Keywords: Enterotoxin, food workers, hygiene practices, Staphylococcus aureus carriage.