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Failure to comply with hygiene rules in all stages of food production, storage and transportation may increase the microorganism load in foods as a result of both the existing microorganism load and contamination. This situation is more sensitive for foods that are affected by environmental conditions such as heat and humidity. The increase in the microorganism load will cause financial damage as well as threatening public health by causing food poisoning.
Indicator microorganisms that cause food poisoning are accepted as an indicator of whether hygienic and quality production is made in the food industry.
Enterococci are gram-positive, facultative anaerobic, non-sportive and non-motile bacteria. Enterococci can be found in water, soil, various nutrients, and intestines of humans and animals.
In general, Enterococci are resistant to processes such as heating, drying, freezing, and various cleaning processes used in food processing. Therefore; Food subjected to heat treatment, freezing, etc. requires a better sanitation process than coliform bacteria.
For ready-to-eat foods processed such as heating, freezing and drying, the presence of enterococci is more important than unprocessed foods.
In food products, enterococci are sought and according to the result, we can have an idea about production, business hygiene, personnel hygiene and working environment.
