Toplu Beslenme Hizmeti Verilen Merkezlerde Kullanılan El Kurutma Makinalarının El Hijyeni Üzerine Etkisinin İncelenmesi

Abstract

This study was conducted to assess the effect on the hand hygiene of the hand dryers which is placed in the toilets of the food courts food service systems of the 8 shopping centers found in Ankara. In this study first hands washed according to the principles of hygienic hand washing for at least 20 seconds and before drying swab samples were taken from hands and the air blowing point (mouth) of the hand dryer . Then hands were dried for 40 seconds and swab samples were taken again . After then medium plates were placed under the hand dryer for 40 seconds. Mean teria obtained as the result of the agar count were calculated. Total coliform bacteria of the wet hand, dried hand, air blown and the mouth of the dryer were (iECCC):0.000 cfu/petri, (KECC):0.000 cfu/petri, (HCCC): 3.437 cfu/petri, (SCCC):5.250 cfu/petri respectively. Staphylococcus aureus was found in wet hand (iEBPA):0.125 cfu/petri, in dried hand (KEBPA):64.125 cfu/petri, in air blown (HBPA):26.375 cfu/petri, and swap (SBPA):388.750 cfu/petri. Total bacteria count results were (PCA):0.687 cfu/petri in wet hand, (KEPCA):48.750 cfu/petri in dired hand, (HPCA):35.625 cfu/petri in air blown, and SPCA:595.000 cfu/petri in swap samples. There was a statistical difference between the samples from mouth of the dryer, air blown and the dried hands dried with hand dryer (p<0.05). S. aureus and total bacteria load in the mouth of the hand dryer was high. The bacterial count was higher in the unfiltered hand dryers than the filtered ones (p<0.05). As a result it was found that whether the hands washed according to the rules of the hygienic way, drying the hands with hand dryers could be a reason for bacterial contamination.