The Detection and Enumeration of Coliform Bacteria in Some Ready-to-Eat Unpackaged Food in Fethiye Region

Abstract

Since coliform bacteria are common both in the intestine and in nature (soil, plant, etc.), they are considered as a sanitation indicator in the food industry. It is known that the majority of bacteria defined as fecal coliform in the coliform group are Escherichia coli. The presence of E. coli or fecal coliform bacteria in any sample is an indication that the necessary hygienic measures are not taken during production, storage, and sale. That means the sample is directly or indirectly contaminated with faeces, and/or other intestinal pathogens may also exist. In this study, raw milk, freshly squeezed fruit juices, unpackaged ice cream, shaved ice, and ice-cold samples were purchased from the famous touristic destination Fethiye and analyzed for coliform bacteria. For this purpose, the samples were purchased from local marketplaces, buffets, cafes, patisseries, restaurants, and roadsides at Fethiye. In total 60 samples were analyzed using Violet Red Bile (VRB) Agar. The results of coliform bacteria ranged

Keywords

• e. coli
• çiğ süt
• taze sıkılmış meyve suyu
• dondurma
• kar şerbeti
• gıda güvenliği