Microbiological Quality of Indoor Air in Several Food and Beverage Businesses in Istanbul

Başak Gökçe Çöl; Harun Aksu

Article Details

Microbiological Quality of Indoor Air in Several Food and Beverage Businesses in Istanbul

Authors:

Başak Gökçe Çöl | Harun Aksu

Publisher:

Istanbul Aydin University

Main Topics:

Gıda Mühendisliği

Journal:

Aydın Gastronomy Vol.7 Issue 2, pp.301-312

Document Type:

Article

Publication Date:

8/2023

Document Language:

Turkish

Document ID (Org No.):

2001295676

pISSN:

2528-9411

Keywords:

Abstract:

 In food and beverage businesses, the quality of indoor air is an important factor in maintaining the quality characteristics and shelf life of food. Biological pollutants, such as viruses, yeast, mildew, and bacteria in the indoor air, can cause deterioration of food and harm human health. This study was carried out in Istanbul to evaluate the indoor microbiological air quality of the kitchens of various food businesses. Samples were taken monthly from the indoor air of 10 different food and beverage businesses with an air sampling device for three months and were analyzed microbiologically. According to the results of the analysis, the average total mesophilic aerobe and yeast-mold counts in various parts of the kitchens were calculated to be between 2.16-2.63 log cfum3 and 2.37-2.61 log cfum3, respectively. While the average air quality was moderate in terms of total mesophilic aerobic bacteria in six of the enterprises and bad in four, seven enterprises were evaluated as bad in terms of total yeast-mold, and three enterprises were evaluated in the middle class. Based on the findings, it was concluded that the enterprises should take necessary corrective-remedial measures to increase the air quality by reducing the microbiological load of the indoor air.

 In food and beverage businesses, the quality of indoor air is an important factor in maintaining the quality characteristics and shelf life of food. Biological pollutants, such as viruses, yeast, mildew, and bacteria in the indoor air, can cause deterioration of food and harm human health. This study was carried out in Istanbul to evaluate the indoor microbiological air quality of the kitchens of various food businesses. Samples were taken monthly from the indoor air of 10 different food and beverage businesses with an air sampling device for three months and were analyzed microbiologically. According to the results of the analysis, the average total mesophilic aerobe and yeast-mold counts in various parts of the kitchens were calculated to be between 2.16-2.63 log cfum3 and 2.37-2.61 log cfum3, respectively. While the average air quality was moderate in terms of total mesophilic aerobic bacteria in six of the enterprises and bad in four, seven enterprises were evaluated as bad in terms of total yeast-mold, and three enterprises were evaluated in the middle class. Based on the findings, it was concluded that the enterprises should take necessary corrective-remedial measures to increase the air quality by reducing the microbiological load of the indoor air.

 In food and beverage businesses, the quality of indoor air is an important factor in maintaining the quality characteristics and shelf life of food. Biological pollutants, such as viruses, yeast, mildew, and bacteria in the indoor air, can cause deterioration of food and harm human health. This study was carried out in Istanbul to evaluate the indoor microbiological air quality of the kitchens of various food businesses. Samples were taken monthly from the indoor air of 10 different food and beverage businesses with an air sampling device for three months and were analyzed microbiologically. According to the results of the analysis, the average total mesophilic aerobe and yeast-mold counts in various parts of the kitchens were calculated to be between 2.16-2.63 log cfum3 and 2.37-2.61 log cfum3, respectively. While the average air quality was moderate in terms of total mesophilic aerobic bacteria in six of the enterprises and bad in four, seven enterprises were evaluated as bad in terms of total yeast-mold, and three enterprises were evaluated in the middle class. Based on the findings, it was concluded that the enterprises should take necessary corrective-remedial measures to increase the air quality by reducing the microbiological load of the indoor air.

 Yiyecek ve içecek işletmelerinde iç ortam havasının kalitesi, gıdaların kalite özellikleri ve raf ömürlerinin korunmasında önemli bir unsurdur. İç ortam havasındaki virüs, maya-küf, bakteri gibi biyolojik kirleticiler, gıdaların bozulmalarına sebep oldukları gibi insan sağlığına da zarar verebilirler. Bu çalışma, çeşitli gıda işletmelerindeki mutfakların iç ortam mikrobiyolojik kalitelerini değerlendirmek amacıyla İstanbulda gerçekleştirilmiştir. Üç ay boyunca 10 farklı yiyecek ve içecek işletmesinin iç ortam havasından aylık olarak hava örnekleme cihazı ile alınan örnekler mikrobiyolojik açıdan analiz edilmiştir. Analiz sonuçlarına göre mutfakların çeşitli bölümlerindeki ortalama toplam mezofilik aerob ve maya-küf sayıları sırasıyla 2,16-2,63 log kobm3 ve 2,37-2,61 log kobm3 arasında hesaplanmıştır. İşletmelerin altısında toplam mezofilik aerob bakteri açısından ortalama hava kalitesinin orta, dördünde kötü iken, toplam maya-küf açısından yedi işletmenin kötü, üç işletmenin ise orta sınıfta değerlendirilmiştir. Elde edilen bulgulara göre işletmelerin iç ortam havasının mikrobiyolojik yükünü azaltarak, havanın kalitesini arttırmak için gerekli düzeltici-iyileştirici önlemleri alması gerektiği sonucuna varılmıştır.

Article Details

Microbiological Quality of Indoor Air in Several Food and Beverage Businesses in Istanbul

Authors:

Başak Gökçe Çöl | Harun Aksu

Publisher:

Istanbul Aydin University

Main Topics:

Gıda Mühendisliği

Journal:

Aydın Gastronomy Vol.7 Issue 2, pp.301-312

Document Type:

Article

Publication Date:

8/2023

Document Language:

Turkish

Document ID (Org No.):

2001295676

pISSN:

2528-9411

Air hygiene

kitchen

quality

microbial load

food safetyHava hijyeni

mutfak

kalite

mikrobiyal yük

gıda güvenliği

Issues

Article Details

Authors: Başak Gökçe Çöl | Harun Aksu

Publisher: Istanbul Aydin University

Main Topics: Gıda Mühendisliği

Journal: Aydın Gastronomy Vol.7 Issue 2, pp.301-312

Document Type: Article

Publication Date: 8/2023

Document Language: Turkish

Document ID (Org No.): 2001295676

pISSN: 2528-9411

Issues

Authors:

Başak Gökçe Çöl | Harun Aksu

Publisher:

Istanbul Aydin University

Main Topics:

Gıda Mühendisliği

Journal:

Aydın Gastronomy Vol.7 Issue 2, pp.301-312

Document Type:

Article

Publication Date:

8/2023

Document Language:

Turkish

Document ID (Org No.):

2001295676

pISSN:

2528-9411