Determination of hygiene conditions and antimicrobial efficacy disinfectant used in a catering company in Adana

This study aims to control catering service companies' proper hygiene in terms of food-borne microorganisms and to examine the effectiveness of the detergent used in the company on isolated pathogens. For this purpose, samples were taken from the air samples of the various locations of the company, different surfaces and the staff of the company. In the results, all of the air samples of the locations were low contaminated. However, the toilet air sample had a higher contamination compared to the other samples. The samples from the surface of the vegetable chopping board were TAMB 12-10x105 kob/cm2, Koliform-E. coli >1100 MPN/cm2. The meat chopping board samples were TAMB 15x104-75x102 cfu /cm2, Koliform-E. coli >1100 MPN /cm2. The floor of the kitchen was TAMB 90x103-30x102 cfu/cm2, Koliform-E. coli >1100 MPN /cm2. The company uses a detergent before washing, and a high level of contamination was observed. When all of the staff's hands were examined, aerobic mesophilic bacteria was observed in a high level of contamination in all of the staff, and coliform and E. coli (> 1100 MPN / cm 2) were observed in the randomly selected staff's hands. In all of the samples collected from the study, Salmonella spp., Listeria spp. and Staphylococcus aureus had not been isolated. When examining the antimicrobial activity of the detergent, it was observed that the bacteria were affected differently by the detergent, with most forming consistent inhibition zones. While Salmonella spp. created the most inhibition zone than other pathogens and Listeria welshimer wasn't affected at all. In conclusion, it was determined that the company surveyed in the study does not do appropriate hygiene activities, and the food-borne microorganisms threatens the public health. The antimicrobial detergent used by the company does not affect all of the bacteria obtained from the company in the same way.