Reability investigations of bacteriological aspects of play dough

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dc.contributor.authorDülger, Görkem
dc.contributor.authorÇalışkan, Emel
dc.contributor.authorKılıç, Nida
dc.contributor.authorAnkaralı, Handan
dc.date.accessioned2020-04-30T13:33:13Z
dc.date.available2020-04-30T13:33:13Z
dc.date.issued2017
dc.departmentDÜ, Tıp Fakültesi, Temel Tıp Bilimleri Bölümüen_US
dc.description.abstractObjective: This study aims to evaluate the play doughs which are sold in bookstores located in Düzce and are mostly used in the pre-school education institutions in terms of bacteriological due to its closely relation to child health. Methods: In total 50 samples from five different containers which belong to ten different companies were included in the study. Each of the containers was evaluated in six times as pre-play, first post-play day, first post-play week, second post-play week, third post-play week and fourth post-play week. Firstly Gram staining, later conventional methods such as catalase test, glucose test, nitrat test, voges proskauer test and Phoenix 100 BD automatize system were used for the identification of the bacteria in the samples in which growth existed. Z-test for differences between two dependent proportions was used for determining statistically the growth in pre-play and post-play period. Results: In the analysis done it figured out that while no growth existed in any culture of two companies (20%) out of 10, growth in all cultures of two products existed. In consequence of identification it was determined that all the bacteria growthing were Bacillus licheniformis and Bacillus cereus which belong to Bacillus genus. It was determined that 51 (33%) of all Bacillus were B. licheniformis and 104 (67%) of them were B. cereus. In consequence of the culture study done after play, it was seen that bacterial growth decreased a little in play dough although it did not make sense statistically from first day to fourth week. Conclusion: The growthing pathogen can cause health problems such as initially food poisoning and eye infections, and edible label on most of paly dough containers available in market and used in pre-school institutions in order to strengthen hand muscles of children makes the situation worse and more dangerous. Besides, the reliability of some play douhgs which can threaten child health in our country in the sense of bacteriological were emphasized for the first time according to the literature search done.en_US
dc.identifier.doi10.5505/TurkHijyen.2016.34603en_US
dc.identifier.endpage36en_US
dc.identifier.issn0377-9777
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage29en_US
dc.identifier.urihttps://dx.doi.org/10.5505/TurkHijyen.2016.34603
dc.identifier.urihttps://hdl.handle.net/20.500.12684/578
dc.identifier.volume74en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherRefik Saydam National Public Health Agency (RSNPHA)en_US
dc.relation.ispartofTurk Hijyen ve Deneysel Biyoloji Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBacillus cereus; Bacillus licheniformis; Play doughen_US
dc.titleReability investigations of bacteriological aspects of play doughen_US
dc.typeArticleen_US

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