Gelisim News

Street flavors that reflect the food culture of every country and region, are colorful and accessible at all times and are a part of low cost food culture; It is preferred for many reasons such as the fast and practical preparation phase. The research conducted in Istanbul revealed the microbiological risks that may arise from the consumption of street delicacies. Pathogenic bacteria such as "Staphylococcus Aureus" were detected in 65 percent of the foods tested, "E.coli" in 25 percent, and "Salmonella" in 10 percent. While salmonella was encountered in products such as boza and cold sandwiches, it was found that there were "Staphylococcus Aureus" and "E.coli" bacteria in chicken rice and mixed toast.
 
BEWARE OF BOZA AND COLD SANDWICH!
 
Explaining the results of the research, Asst. Prof. Dr. Murat Doğan from Istanbul Gelisim University said: "We found Salmonella in 10 percent. Salmonella is also a bacterium that causes typhoid. Since it is a very risky bacterium, it can cause big problems in humans when infected.”
 
Emphasizing that 10 percent of the samples had Salmonella bacteria, Doğan stated that this bacteria was seen especially in boza and cold sandwiches.
 
THE RISK OF FOOD POISONING IN 65 PERCENT OF FOOD
 
Dogan said: "We have made a first in Turkey research related to the evaluation in terms of food safety of street food. In the 65 percent of the samples we receive from Street Food 'Staphylococcus aureus'was detected. This microorganism especially causes food poisoning.”
 
E-COOLI BACTERIA HAS BEEN IN 1 OF EVERY 4 FOOD
 
Stating that there is 'E.coli' bacteria in 1 out of every 4 foods in the samples investigated, Doğan said: "This is a factor that threatens public health and is caused by feces. There is a big problem in terms of food safety in street food. This situation should be taken under control as soon as possible.” Among the foods that contain bacteria of E.Coli; Chicken doner, chicken rice, Albanian liver, cold sandwich and mixed toast.
 
SCORES OF THE SELLERS AND THE ENVIRONMENT ARE TOO LOW
 
Expressing that street food is at the forefront in developed countries and especially in Japan, Vice Dean of Istanbul Gelisim University Faculty of Fine Arts Asst. Prof. Dr.  Murat Doğan added: “These are standardized in terms of hygienic design and food safety. Turkey also needs to be done similar studies. Officially, street food needs to be analyzed and a solution found. When we also measured the hygiene levels of those who prepared these foods, they got 34 points out of 100. This shows that their level of knowledge is insufficient. Environments are also problematic in terms of food safety, and from this, 30 points out of 100 were reached. It was seen from hand samples taken from vendors that 9 out of 10 people had a problem. Let's not take street flavors out of our lives, but street food needs to be under control as soon as possible and designed in good ways. Street food is an important element of gastronomy and food culture.”
 
WEARING GLOVES IS NOT A SOLUTION
 
Expressing that sellers should wash their hands frequently rather than wearing gloves, Doğan said: "They can wear gloves and then prepare food and give money afterwards with that glove. Wearing gloves does not mean that it is hygienic. It is necessary to have an environment where they can wash and disinfect their hands. It is not happening in the current conditions, but it must be done as soon as possible."
 
THE STUDY LASTED FOR 1 YEAR, WITH 3 STAGES
 
Berna Aydın, a graduate of Istanbul Gelisim University, Department of Gastronomy, who carried out a year-long research, said: “Street flavors are an ancient food and beverage culture. We conducted a research consisting of 3 stages in terms of food safety of street flavors. We examined the microbiological quality of street flavors in a laboratory environment, then conducted a questionnaire to measure the food safety knowledge of street vendors, and finally, we collected and analyzed hand swap samples from street vendors. We presented this research after a year-long study. Before starting this research, we wanted to do this issue that has not been addressed before and that a traditional eating and drinking culture such as street food should be studied more comprehensively, this very important issue for human health, such as food safety, in order to contribute to both people and the literature."
 
SELLERS ARE CONFIDENT
Tradesmen say the results of the research are not correct.
Bayram Taşkıran, a doner kebab master for about 15 years, said: “We buy our meat from the cleanest places. We season it well, let it rest and cook. It needs to be cooked on a fire of at least 300-350 degrees. We pay great attention to our hand hygiene for health. When we pay attention to where we store the mask and gloves at the same time, there is absolutely no problem."
The owner of the buffet, where it is sold food from rice to chicken doner, from hot dogs to toast, Abdülkadir Yılmaz said: “Before the coronavirus, we were paying attention to our hygiene. We pay attention to hygiene, mask, gloves and meticulousness. People always prefer quality and cheapness.”
Halil Ece, the shop owner who sells kokorec, said: “Our counter is open and we serve in front of our customers by following the rules. We do not sell something that we do not eat to the customer. We must always give the best to win customers.”
One of the tradesmen who made money by selling rice pilav said: “I gave importance to hygiene before the coronavirus started. We are careful not to work without our mask and gloves. Whenever a customer comes, we disinfect the tables with a washcloth. The food business is unlike any other and always demands attention. I keep the rice, I prepare during the day on the counter until 5-6 in the evening. I give the rest to those who need it, there is nobody just feed the street animals
 
PEOPLE TAKE FOOD FROM WHERE THEY KNOW
 
Saying that he does not believe that some food on the street is hygienic, Ali Demir said: “Since some of them are made at home and provide a living for people, it is possible to find the taste of home. I can understand that they are made at home and I prefer them. I prefer rice, meatballs whatever is sold outside."
Nesimi Yılmaz, who now live in France and visit Turkey said: “I live abroad and we miss tasting some flavors while coming here. However, the measures taken during the cleaning or while making it leave us hesitant, so we abstain. We have to give importance to quality. I believe quality brings cleanliness. I like meatballs and so-called saliva meatballs, though we are hesitant but we still eat."
Saying that she usually likes kokoreç and meat döner in street flavors, Ebru Yamak said: "I also stay away from chicken doner because I believe the outside is unhealthy."
Expressing that she prefers to consume doner, Sevgi Öner said: “I stay away from kokoreç and mussels. I prefer doner from places I trust, not everywhere. These days, I don't even want to take it anymore.”