Microbiological Contamination Model of Staff Hands Employed at Bakeries Due to Staff’s Life Style and Individual Parameters

Abstract

Summary In this study it is aimed how to determine correlations between gender, marital status, child status, hometown, education and position in the sales point variables of the bakery staff, employed in 5 different geographic regions of in Turkey at 100 franchise bakery shops belong same brand, effect the microbiological load of their hands by forming a microbiological contamination model using the statistical methods. We chose 30 sales points from Marmara region, 60 sales points from Aegean, Middle Anatolian and Mediterrenean regions, 20 sales points for each region, and 10 sales points for Black Sea regions. During 12 months 3 staff were has been chosen from each sales point and for the total time interval of the study the same staff were sampled except the conditions which are not due to study team as job quitting, illness problems, vacations and so on. The swab samples were analyzed in the point of wiev of counts of total aerobic mesophiles coliforms, Escherichia coli and Staphylococcus aureus. For establishing a microbiological contamination model due to how staff’s individual and life style parameters effect the microbiological load of their hands all the parameters and variables were subjected to comparative logistic regression analysis. For all the geographical regions, the education and the marital status of the staff were determined as statistically important variables that affect the microbiological load of the staff hands which can risk consumers’ health.