Screening of bacterial carriers causing food poisoning in kitchen staff working at Muş Alparslan University and Muş State Hospital

It was aimed to investigate Staphylococcus aureus and other possible pathogens, which are a serious risk factor in personnel-related food poisoning, by taking nose, throat and nail swabs from personnel working at Muş Alparslan University and Muş State Hospital. Nose, throat and nail cultures were taken from 57 people (171 samples) working at Muş Alparslan University and Muş State Hospital with sterile swabs and inoculated in 5% sheep blood agar and EMB and left to incubate for 16-24 hours at 37°C after the incubation process, Gram staining and coagulase (Staphylase test, Oxoid, UK) tests were applied to the suspicious colonies detected from the samples examined with classical methods. It was determined that the personnel served in the following stages; 18 cooks, 18 waiters, 5 dishwashers, 6 field cleaners and 10 managers. It was determined that the average working time in food service services was 9.03±6.98. In our study, Staphylococcus aureus was detected in 5 (8.77%) people. Staphylococcus aureus was detected in the noses of 2 (% 3.50) personnel and in the throats of 3 (% 5.26) personnel. Staphylococcus aureus was found in 2 (% 3.50) of the personnel working in managerial positions, 1 (% 1.75) of the personnel working in the cook position, and 2 (% 3.50) of the personnel working in the waiter position. All of the strains in which Staphylococcus aureus was detected were isolated from male employees. Enterobacter was detected in the nails of 2 (% 3.50) personnel and since the study included the winter months, β-hemolytic Streptococcus was found in the throats of 11 (% 19.29) personnel. As a result, it is understood that all employees working in production, packaging, storage, processing and service processes (Food Engineer, Dietician, Microbiologist, Cook, Waiter etc.) should definitely focus on the process seriously in a multidisciplinary manner in order to ensure that the hygienic conditions of food and employees are appropriate.