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Abstract

PERSONAL HYGIENE EVALUATION OF THE EMPLOYEES HANDS IN DAIRY PROCESSING PLANT

Veszelits Lakticová K., Vargová M. and *Zigo F.

ABSTRACT

Food safety in the production of milk and dairy products is a priority of the dairy industry. The study is focused on the evaluation of the hand hygienic level of selected employees working in the dairy processing plant using the fingerprint method. The fingerprint method was performed on the evaluated employees before as well as after disinfection of hands with antibacterial soap and during the production process on solid agar medium in a Petri dish. From solid agars was used Meat peptone agare, Endo agar which were evaluated after 24 hours cultivation at 37°C. In our study found out, Prosavon antibacterial soap was effective on hands at all evaluated persons with exception a cottage cheese production worker at whom we detected
contamination of both hands. After disinfection of the right hand, we detected 22 CFU of the total number of microorganisms and 5 CFU of coliform bacteria, and after disinfection of the left hand, we detected 14 CFU of the total number of microorganisms and 3 CFU of coliform bacteria. During production, we detected 23 CFU of the total number of microorganisms and 6 CFU of coliform bacteria on the right hand of a cottage cheese production worker and on his left hand we detected 15 CFU of the total number of microorganisms and 4 CFU of coliform bacteria. Based on our results obtained in practical conditions it can be presented following that regularly washing hands with Prosavon antibacterial soap is a simple but at the same time the most important procedure from terms of hand hygiene and prevention before foodborne diseases.

Keywords: hand hygiene, disinfection, Prosavon, employees, dairy processing plant.


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