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The types of bacteria that can occur and are among the products of food manufacturers in the food sector have a wide range. Bacteria reproduction can be in the product content, as well as the possibility of contamination from the environment they are in. It is possible to encounter new bacteria at any time during processing, storage and transportation.
Enterobacteriaceae family is the bacteria that most affect the food industry. Bacteria in this group are subjected to routine analysis in many laboratories, sought or counted. In addition, Enterobacteriaceae count is gaining importance day by day and emerges as a quality value.
This census, which is generally accepted as a hygiene standard, does not have a certain limit value in international standards. The analysis is usually done using the bulk or spread culture count method.
Within the Enterobacteriaceae family; total coliform bacteria, fecal coliform bacteria, and E. Coli. As a result, if the result of Enterobacteriaceae count is zero, the total number of coliform bacteria, fecal coliform bacteria and E. coli will also be zero.
Enterobacteriaceae count is an important hygiene criterion in the food industry. Enterobacteriaceae enumeration; It gives information about the hygiene of the food production area and the personnel. This group includes coliform bacteria, fecal coliforms, E.coli (Type 1), E. coli O157: H7 serotype, Salmonella, Shigella and Yersinia enterocolitica. These bacteria are often sought or counted in analysis in food microbiology laboratories.
