Microbiology Laboratory; It is a unit that works to detect pathogenic microorganisms, bacteria in the indicator, and microorganisms that cause deterioration. Microbiological analysis is carried out in the microbiological analysis laboratory.

Analyzes made:

BRIEF ANALYSIS

Number of Aerobic Bacteria: The total number of bacteria is an indication of the conditions under which the food is produced and stored. Experimentally this number gives a measure of the shelf life of the product and under what conditions it is protected. It is used to determine the hygiene quality of food.

Coliform group and E. coli analysis: presence of coliform microorganisms in fruits; poor sanitation conditions, inadequate or incorrect pasteurization practices, and re-infection after cooking and pasteurisation.

Coliform group microorganisms are not all fecal origin. In this group, those with normal flora and those with lower digestive systems of warm-blooded animals are defined as "fecal coliform" and they are considered as a sign of fecal contamination. Most of the bacteria identified as fecal coliform in the coliform group. It is known to be E. coli. Other members of the group may be of soil and plant origin. In any case, the presence of E. coli and / or fecal coliform bacteria is indicative of direct or indirect fecal contamination therein and also of intestinal origin, such as Salmonella and Shigella. For this reason, a certain number of coliform bacteria may be allowed to be present in certain foods, while no food, drinking and potable water, seas and lakes are allowed to have E. coli and faecal coliforms.

Besides being a marker of fecal contamination of E. coli, its genetic structure is also known to be the most well-known living thing. Some pathogenic strains of this bacterium, many of which are harmless, have diarrhea leading to end-stage death in humans and animals, wound infections, meningitis, septicemia, artheriosklerosis, hemolytic uremic syndrome, various immunological diseases, and the like. such as diseases can cause.

Mold Analysis: Molds and yeasts cause deterioration of the food at varying levels, causing structural changes. The resulting contamination of the food with yeast and mold inflicts economic damage to the producer, operator and consumer.

1. Outdoors marketed,

2. It is required that the product is exposed to open air prior to packaging,

3. Even if the product is pasteurized,

4. It is an important quality indicator for non-technically processed foods other than washing and cooling / freezing.

Salmonella spp. Analysis: Commonly seen in poultry and pigs characterized by pets. The sources of this organism are water, soil, insects, factory surfaces, kitchen surfaces, animal feces, raw meat, and raw seafood.

MICROBIOLOGICAL ANALYSIS LABORATORY DEVICES:

Ø Precise Balance

Ø Scale

Ø Sterilizer (Pastry Oven)

Ø Incubator

Ø Microwave Oven

Ø Water Banyosu

Ø Microscope

Ø Colony Microscope

Ø Laminar Air Flow (October Cabinet)

Ø Autoclave

Ø Ph Meter

Ø Refrigerator

Distile Water Device

Ø Vortex

Ø Centrifuge

Ø Automatic Pipet