{"id":363,"date":"2012-06-30T12:32:14","date_gmt":"2012-06-30T09:32:14","guid":{"rendered":"http:\/\/www.hvtd.org\/?p=363"},"modified":"2012-06-30T12:32:14","modified_gmt":"2012-06-30T09:32:14","slug":"havayolu-hijyeni","status":"publish","type":"post","link":"https:\/\/www.hvtd.org\/?p=363","title":{"rendered":"Havayolu hijyeni"},"content":{"rendered":"
\n

\"\"<\/a>U\u00e7ak \u00fcreten b\u00fcy\u00fck firmalar u\u00e7u\u015f ekiplerine ve yolculara emniyetli, konforlu, temiz ve sa\u011fl\u0131kl\u0131 bir ortam yaratmak amac\u0131yla u\u00e7ak i\u00e7inde sofistike teknik d\u00fczenlemeler yaparlar. Bu ba\u011flamda dezenfeksiyon sistemleri, kabin havas\u0131 filtrasyonu, \u0131s\u0131t\u0131c\u0131 ve so\u011futucular, mutfak dizayn\u0131, su ve g\u0131da depolanmas\u0131, tuvalet d\u00fczeni, at\u0131k toplanmas\u0131 gibi ayr\u0131nt\u0131lar dikkate al\u0131n\u0131r. Ancak i\u015f bununla bitmez; u\u00e7ak kullan\u0131c\u0131s\u0131 da bu sistemleri idame ettirmeye, g\u0131dalar\u0131n ve suyun aseptik olmas\u0131na, insanlara temiz bi\u00e7imde sunulmas\u0131na \u00f6zen g\u00f6stermek zorundad\u0131r. U\u00e7aklarda hijyeni ilgilendiren \u00e7evre kontrol sisteminin FAA Y\u00f6nergesine (FAR 25831) uygun olmas\u0131 gerekmektedir. U\u00e7ak i\u00e7i dezenfeksiyon \u00e7al\u0131\u015fmalar\u0131 da D\u00fcnya Sa\u011fl\u0131k \u00d6rg\u00fct\u00fc\u2019n\u00fcn sa\u011fl\u0131k kurallar\u0131na (WHO-IHR) ve Uluslar aras\u0131 Standart Organizasyonu (ISO) \u00f6l\u00e7\u00fctlerine g\u00f6re yap\u0131l\u0131r.<\/p>\n

Havayoluyla seyahat s\u0131ras\u0131nda sa\u011fl\u0131\u011f\u0131 tehdit eden ba\u015fl\u0131ca \u00e7evresel unsurlar \u015funlard\u0131r: Kabin i\u00e7indeki toz ve zararl\u0131 gazlar (egzos, kargodan s\u0131zan kimyasallar), solunum havas\u0131ndaki oksijen ve nem oran\u0131; sinek-b\u00f6cek gibi ha\u015ferat, di\u011fer yolcu ve m\u00fcrettebattan bula\u015fan hastal\u0131k ajanlar\u0131, ikram edilen yiyecek ve i\u00e7eceklerden bula\u015fan hastal\u0131klar, vs. U\u00e7ak i\u00e7i hijyenini sa\u011flamak ve hastal\u0131klardan korunmak amac\u0131yla a\u015fa\u011f\u0131daki ba\u015fl\u0131klar\u0131n ciddiye al\u0131nmas\u0131 gerekmektedir:<\/p>\n

1. Kabin havas\u0131n\u0131 toz, k\u00f6t\u00fc koku ve bakterilerden s\u00fczen Hepa filtrelerin standartlar\u0131 ve kabin i\u00e7i havas\u0131n\u0131n total sirk\u00fclasyon say\u0131lar\u0131 (kabinde saatte 20-30, kokpitte saatte 80 kez olarak) belirlenmi\u015f olup, bir aksakl\u0131k olup olmad\u0131\u011f\u0131 kontrol edilmelidir. Kabin i\u00e7i nem ve oksijen oranlar\u0131n\u0131n idamesi de izlenmelidir.<\/p>\n

2. U\u00e7ak i\u00e7inde hastal\u0131klar\u0131n ba\u015fl\u0131ca bula\u015fma yollar\u0131; hasta ki\u015filerle do\u011frudan temas, ayn\u0131 e\u015fyay\u0131 kullanma, havadaki mikrobik partik\u00fclleri soluma, hastal\u0131k ta\u015f\u0131yan b\u00f6cek\/sineklerin \u0131s\u0131rmas\u0131, mikrop bula\u015f\u0131kl\u0131 yiyecek-i\u00e7eceklerin al\u0131nmas\u0131 vs\u2019dir. Bu yollardan bula\u015fmas\u0131 olas\u0131 hastal\u0131klar \u015funlard\u0131r: S\u0131tma, Tifo, T\u00fcberk\u00fcloz, Hepatit, HIV, AIDS, SARS, \u0130nfluenza, Domuz gribi (H1N1), Ku\u015f gribi (H5N1), vs. Bu hastal\u0131klara kar\u015f\u0131 (\u00f6zellikle salg\u0131n zamanlar\u0131nda) nas\u0131l \u00f6nlem al\u0131naca\u011f\u0131, havayolu \u015firketi ve\/veya Sa\u011fl\u0131k Bakanl\u0131\u011f\u0131 stratejisi bi\u00e7iminde \u00f6nceden belirlenmi\u015f olmal\u0131d\u0131r.<\/p>\n

3. Nefes, \u00f6ks\u00fcr\u00fck ve aks\u0131r\u0131k yoluyla mikrop sa\u00e7an, ya da a\u00e7\u0131k v\u00fccut yaralar\u0131 olan yolcular doktor kontrol\u00fcne sevk edilerek gerekiyorsa u\u00e7u\u015fu engellenmeli; u\u00e7u\u015funda sak\u0131nca olmayanlar ise durumlar\u0131na g\u00f6re en arka koltuklara oturtulmal\u0131, u\u00e7akta izole edilmeli ve a\u011f\u0131z-burun maskesi kullanmalar\u0131 sa\u011flanmal\u0131d\u0131r.<\/p>\n

4. U\u00e7an ha\u015ferat, b\u00f6cek ve fare ila\u00e7lamas\u0131 yap\u0131lmal\u0131; bu i\u015flem sadece u\u00e7ak i\u00e7inde de\u011fil havaalanlar\u0131nda da uygulanmal\u0131d\u0131r.<\/p>\n

5. U\u00e7ak i\u00e7indeki hal\u0131lar, koltuk kuma\u015flar\u0131, tuvaletler, lavabolar ve kargo b\u00f6l\u00fcm\u00fc kimyasallarla silinmeli; ayr\u0131ca aerosol spreyler ve buharlama bi\u00e7iminde dezenfeksiyon yap\u0131lmal\u0131d\u0131r.<\/p>\n

U\u00e7u\u015fta beslenme hijyeni<\/strong><\/p>\n

1919 y\u0131l\u0131nda \u0130ngiltere-Fransa aras\u0131ndaki ilk havayoluyla yolcu ta\u015f\u0131mac\u0131l\u0131\u011f\u0131nda sadece \u00e7ay, kahve ve sandvi\u00e7 ikram edilmekte idi. 1930\u2032lardan itibaren yolculara s\u0131cak yemek sunulmaya ba\u015fland\u0131. Uluslar aras\u0131 u\u00e7ak yolcusu say\u0131s\u0131 1950\u2032lerde 25 milyon, 1960\u2032larda 69, 1970\u2032lerde 160, 1990\u2032larda 400-600 milyona ula\u015ft\u0131. Halen y\u0131lda 4 milyar insan u\u00e7akla seyahat etmekte, havayolu \u015firketleri bu insanlara milyarlarca yemek servisi yapmaktad\u0131r. Bu yemeklerin temiz ve sa\u011fl\u0131kl\u0131 olup olmad\u0131\u011f\u0131 konusu hep tart\u0131\u015fmalara a\u00e7\u0131k kalm\u0131\u015f, y\u00fczlerce g\u0131da zehirlenmesi olay\u0131 y\u00fcz\u00fcnden konu hep g\u00fcndemdeki yerini korumu\u015ftur. \u00d6nyarg\u0131lar\u0131n aksine, u\u00e7aklarda servis edilen yemeklerin mikrobik kirlili\u011fi Do\u011fu Asya ve Ortado\u011fu \u00fclkelerine mahsus de\u011fildir. ABD ve Avrupa \u00fclkelerini de kapsayan ara\u015ft\u0131rmalar, bir\u00e7ok havayolu \u015firketinin g\u0131dalar\u0131 uygun bi\u00e7imde muhafaza etmedi\u011fini, saklanma \u0131s\u0131lar\u0131n\u0131n do\u011fru olmad\u0131\u011f\u0131n\u0131, sunulan yiyeceklerde ve mutfaklarda Salmonella, E.Coli, S.Aureus, B.Cereus, C.Perfringens, Shigella, V.Parahaemolyticus gibi bakterilerin normalin \u00fcst\u00fcnde oranlarda bulundu\u011funu g\u00f6stermi\u015ftir. Baz\u0131 olaylar\u0131n baz\u0131lar\u0131nda hijyene dikkat edilmesine ra\u011fmen, so\u011futucular\u0131n iyi \u00e7al\u0131\u015fmamas\u0131 y\u00fcz\u00fcnden bu bakterilerin \u00e7o\u011fald\u0131\u011f\u0131 g\u00f6r\u00fclm\u00fc\u015ft\u00fcr. Bilinen ilk b\u00fcy\u00fck g\u0131da zehirlenmesi 1967 y\u0131l\u0131nda Viyana\u2019daki bir catering firmas\u0131n\u0131n haz\u0131rlad\u0131\u011f\u0131 mayonezden olmu\u015f, Sidney-Londra u\u00e7u\u015fu dahil, bu mayonezin servis edildi\u011fi bir\u00e7ok u\u00e7u\u015fta toplam 400 ki\u015fi zehirlenmi\u015ftir. 1976 y\u0131l\u0131nda gene mayonezden 1800 ki\u015fi, 1984 y\u0131l\u0131nda bir aperatifteki mikrobik bula\u015fmadan 631 first class yolcusuyla 135 u\u00e7u\u015f ekibi zehirlenmi\u015ftir. (Bu \u00fc\u00e7 olayda da Salmonella bakterisi sorumlu bulunmu\u015ftur.) Rapor edilen \u00e7ok say\u0131da ba\u015fka olaylarda genellikle s\u00fctl\u00fc tatl\u0131, \u00e7ikolatal\u0131 kek, hindi, domuz eti, salata, portakal suyu, buz ve kabuklu deniz \u00fcr\u00fcnleri gibi yiyecek\/i\u00e7eceklerin mikrop ta\u015f\u0131y\u0131c\u0131 kaynaklar olarak \u00f6ne \u00e7\u0131kt\u0131\u011f\u0131 g\u00f6r\u00fclm\u00fc\u015ft\u00fcr. Tek bir u\u00e7u\u015fta ger\u00e7ekle\u015fen en geni\u015f kapsaml\u0131 olay 1992 y\u0131l\u0131nda Lima\u2019dan Los Angeles\u2019e u\u00e7an u\u00e7akta g\u00f6r\u00fclm\u00fc\u015f; 75 yolcu kolera belirtileri g\u00f6stermi\u015f, bunlardan birisi de hastanede \u00f6lm\u00fc\u015ft\u00fcr. (Bu olayda kaynak deniz mahsulleri salatas\u0131 idi.)<\/p>\n

U\u00e7u\u015fta sunulan yiyecek ve i\u00e7eceklerin bir hastal\u0131\u011fa ya da g\u0131da zehirlenmesine yol a\u00e7mas\u0131 olas\u0131l\u0131\u011f\u0131na kar\u015f\u0131 al\u0131nmas\u0131 gereken tedbirler \u015funlard\u0131r:<\/p>\n

    \n
  1. Yiyecek\/i\u00e7eceklerin mikrobik kontaminasyondan sak\u0131n\u0131larak haz\u0131rlanmas\u0131na \u00f6nem verilmeli; bu s\u00fcre\u00e7, catering \u015firketinin mutfaklar\u0131nda ba\u015flay\u0131p u\u00e7a\u011fa nakil ara\u00e7lar\u0131nda ve u\u00e7ak i\u00e7inde devam etmelidir. Yiyeceklerin temas etti\u011fi y\u00fczeylerin (tezg\u00e2h, tencere, tabak, \u00e7atal, b\u0131\u00e7ak, tepsi, saklama kab\u0131, vs) antimikrobial maddelerle silinip suyla durulanmas\u0131; bekletme kaplar\u0131n\u0131n cam veya paslanmaz \u00e7elikten, do\u011frama ve kesme ara\u00e7 ve y\u00fczeylerinin sentetik materyalden olmas\u0131 gerekir.<\/li>\n
  2. Yiyecek haz\u0131rlayan personelin ellerini antimikrobik sabunlarla y\u0131kamas\u0131; tek kullan\u0131ml\u0131k eldiven, maske ve bone takmas\u0131; port\u00f6r muayenesini de kapsayan periyodik sa\u011fl\u0131k kontrollerinden ge\u00e7mesi mutlaka sa\u011flanmal\u0131d\u0131r.<\/li>\n
  3. Catering firmalar\u0131n\u0131n mutfaklar\u0131nda; yiyeceklerin depoland\u0131\u011f\u0131, \u00e7\u00f6plerin at\u0131ld\u0131\u011f\u0131, bula\u015f\u0131klar\u0131n y\u0131kand\u0131\u011f\u0131 ve pi\u015firme i\u015flerinin yap\u0131ld\u0131\u011f\u0131 b\u00f6l\u00fcmler ayr\u0131 ayr\u0131 olmal\u0131; u\u00e7ak mutfaklar\u0131nda da bu ilkeye uyulmal\u0131d\u0131r.<\/li>\n
  4. Haz\u0131rlanan yemeklerin u\u00e7a\u011fa getirilmesi ve u\u00e7akta muhafazas\u0131nda \u2018so\u011fuk zincir\u2019 usul\u00fc uygulanmal\u0131d\u0131r.<\/li>\n
  5. Ye\u015fil salata sebzelerinin y\u0131kanmas\u0131nda kullan\u0131lan su hipoklorit\u2019li olmal\u0131; keza, i\u00e7ilecek veya buz yap\u0131m\u0131nda kullan\u0131lacak su da klorinize edilmeli, u\u00e7aktaki su \u00f6rnekleri periyodik olarak tahlile g\u00f6nderilmelidir.<\/li>\n
  6. Pi\u015fmi\u015f yemekler 100<\/sup>C alt\u0131ndaki \u0131s\u0131da bekletilmeli; s\u0131cak servis edilecek olan yemekler u\u00e7ak i\u00e7i f\u0131r\u0131nlar\u0131nda 730<\/sup>C \u0131s\u0131t\u0131l\u0131p sunulmal\u0131d\u0131r.<\/li>\n
  7. M\u00f6n\u00fcde deniz \u00fcr\u00fcnleri, mayonez, krema, \u00e7i\u011f yumurta gibi riskli g\u0131dalar bulunmamal\u0131d\u0131r.<\/li>\n
  8. Her t\u00fcr et ve \u00f6zellikle k\u00fcmes hayvan\u0131 etleri, s\u00fct \u00fcr\u00fcnleri ve \u00e7i\u011f sebzeler bakterilerin \u00fcremesine elveri\u015fli yiyecekler oldu\u011fu i\u00e7in \u015f\u00fcpheli g\u00f6r\u00fcld\u00fc\u011f\u00fcnde servis edilmemeli; \u00f6rnek al\u0131n\u0131p laboratuar analizine g\u00f6nderilmelidir.<\/li>\n
  9. Yemek art\u0131klar\u0131, kuru \u00e7\u00f6pler ve tuvaletlerde toplanan insani at\u0131klar ini\u015fte havaalan\u0131n\u0131n ilgili \u00fcnitesine b\u0131rak\u0131lmal\u0131, at\u0131k depolar\u0131 bo\u015falt\u0131ld\u0131ktan sonra bas\u0131n\u00e7l\u0131 ve ila\u00e7l\u0131 sularla temizlenmelidir.<\/li>\n
  10. U\u00e7u\u015f ekipleri farkl\u0131 m\u00f6n\u00fcler almal\u0131 ve yemeklerini farkl\u0131 zamanlarda yemelidirler.<\/li>\n<\/ol>\n

    Uzun k\u0131talararas\u0131 u\u00e7u\u015flarda t\u0131bbi m\u00fcdahale ve diversion zorluklar\u0131 dikkate al\u0131nd\u0131\u011f\u0131nda, onlarca-y\u00fczlerce yolcunun g\u0131da zehirlenmesi olgusu ile kar\u015f\u0131la\u015fmak bir k\u00e2bustur. Belki de evinde veya havaalan\u0131nda yediklerinden zehirlenen, ya da o \u00fclkedeki bir salg\u0131n hastal\u0131ktan dolay\u0131 rahats\u0131zlan\u0131p belirtileri u\u00e7u\u015fta alevlenen insanlar\u0131n kar\u0131n kramplar\u0131, kusma, ate\u015f ve ishal tablosu ile u\u00e7ak i\u00e7inde ba\u015f etmek \u00e7ok zordur. Kokpit ekiplerinin zehirlenmesi ise inkapasitasyon riski ve u\u00e7u\u015f emniyetinin tehlikeye d\u00fc\u015fmesi bak\u0131m\u0131ndan son derece \u00f6nemlidir. Bu nedenlerle havayolu \u015firketleri beslenme hijyeniyle ilgili denetimleri kendileri yapmaktad\u0131r. \u00c7\u00fcnk\u00fc konuya ticari a\u00e7\u0131dan bak\u0131ld\u0131\u011f\u0131nda bile, kitlesel bir g\u0131da zehirlenmesi bir havayolu \u015firketi i\u00e7in \u00e7ok olumsuz bir durumdur. Devlet bak\u0131\u015f a\u00e7\u0131s\u0131 insanlar\u0131n sa\u011fl\u0131\u011f\u0131n\u0131 \u00f6nceledi\u011fi i\u00e7in, sivil havac\u0131l\u0131k otoritesinin yetkili t\u0131bbi uzmanlar\u0131 eliyle hijyenik tedbirlerin do\u011fru uygulan\u0131p uygulanmad\u0131\u011f\u0131 periyodik ve s\u00fcrpriz denetimlerle izlenmek zorundad\u0131r. Denetimler, g\u00f6rsel kontrol yan\u0131nda, g\u0131da ve su \u00f6rneklerinden, mutfak ara\u00e7-gere\u00e7leri ile yiyeceklerin temas etti\u011fi y\u00fczeylerden yap\u0131lan mikrobiyolojik analizleri da kapsamal\u0131d\u0131r.<\/p>\n

    Kaynaklar<\/strong>: <\/strong><\/p>\n

    –\u00a0\u00a0Hatakka M. Hygienic quality of foods served on aircraft. (Academic Dissertion<\/em>.)<\/p>\n

    Faculty of Veterinary Med, University of Helsinki, Finland. 2000 (ISBN 952-91-2606-9)<\/p>\n

    –\u00a0\u00a0Kelly MJ, Mooney SE. Airline Hygiene. In: Aviation Medicine, Eds: Ernsting J,<\/p>\n

    Nicholson AN, Rainford DJ. 3rd Edit. Butterworth Heinemann, Oxford 1999, pp.673-77<\/p>\n

    –\u00a0\u00a0Kharas RJ. Air line hygiene in civil aviation: Jet Airways\u2019 perspective. Indian Journal of<\/p>\n

    Aerospace Med. 2002; 46(2):39-43<\/p>\n

    Haz\u0131rlayan<\/strong>: <\/strong>Dr. Muzaffer \u00c7eting\u00fc\u00e7<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    U\u00e7ak \u00fcreten b\u00fcy\u00fck firmalar u\u00e7u\u015f ekiplerine ve yolculara emniyetli, konforlu, temiz ve sa\u011fl\u0131kl\u0131 bir ortam yaratmak amac\u0131yla u\u00e7ak i\u00e7inde sofistike teknik d\u00fczenlemeler yaparlar. Bu ba\u011flamda dezenfeksiyon sistemleri, kabin havas\u0131 filtrasyonu, \u0131s\u0131t\u0131c\u0131 ve so\u011futucular, mutfak dizayn\u0131, su ve g\u0131da depolanmas\u0131, tuvalet d\u00fczeni, at\u0131k toplanmas\u0131 gibi ayr\u0131nt\u0131lar dikkate al\u0131n\u0131r. Ancak i\u015f bununla bitmez; u\u00e7ak kullan\u0131c\u0131s\u0131 da bu sistemleri idame ettirmeye, g\u0131dalar\u0131n ve […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-363","post","type-post","status-publish","format-standard","hentry","category-bulten"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.hvtd.org\/index.php?rest_route=\/wp\/v2\/posts\/363","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hvtd.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hvtd.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hvtd.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hvtd.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=363"}],"version-history":[{"count":1,"href":"https:\/\/www.hvtd.org\/index.php?rest_route=\/wp\/v2\/posts\/363\/revisions"}],"predecessor-version":[{"id":365,"href":"https:\/\/www.hvtd.org\/index.php?rest_route=\/wp\/v2\/posts\/363\/revisions\/365"}],"wp:attachment":[{"href":"https:\/\/www.hvtd.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hvtd.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hvtd.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}