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Foodstuffs can be defined as safe food, taking into account the processes applied by the production process. Microbiological contamination is likely especially during processing, storage and transportation stages. Various microorganisms can grow on foods.
Coliform bacteria are one of the microorganisms that cause disease and should never be present in foods. Escherchia coli is the most known and harmful of coliform bacteria. E.coli mostly lives in the intestines of mammals. For this reason, contamination of food means that the product is contaminated with feces in some way.
E.coli is one of the most dangerous pathogenic microorganisms. It multiplies rapidly in body temperature and causes fatal discomfort. E.coli is considered an important hygiene criterion. In a food business, the surface is controlled in personnel and utility waters.
E. coli should be checked as a hygiene criterion in pool waters and utility waters, despite the possibility of sewage mixing. Control of E.coli can be performed using the Most Probable Number (EMS) method, methods using solid media, membrane filtration method and fast count methods.
