Besin Maddesi Olarak Kullanılan Muhtelif Nev'i Nişastaların Mikrobiyolojik Analizleri

Öz

Bu araştırmada; besin maddesi olarak tüketime arz edilen nişastaların, besin hijiyeni yönünden mikrobiyolojik analizleri üzerinde çalışılmıştır. 5.5.1973 - 14.11. 1974 tarihleri arasında. 70 adet Buğday, 71 adet Mısır ve 59 adet Patates nişastası olmak üzere çeşitli firmalara ait toplam 200 adet numunede İndüstri ve Hijiyen İndeksi Mikroorganizmalar ile Besin Enfeksiyon ve İntoksikasyonlarma neden olan mikroorganizmalar aranmıştır. Analize alınan numunelerin, % 12.00 sinde Coliform grubu mikroorganizmaları, % 10.50 sinde Enterococcus, % 20.50 sinde Maya ve Küf % 8.00 inde Coagulase positive Staphylococcus ve % 50.50 sinin de Total bakteri sayımı yönünden müsbet olduğu; % 13.50 sinin Bacil. stearothermophilus, % 3.50 sinin Cl. nigrificans, % 9.50 sinin Cl. thermosaccharolyticum ve % 16.50 sinin de Total termofil bakteri sayımı yönünden müsbet oldukları tesbit edilmiştir. Cl. botulinum'a hiç bir numunede rastlanılmamıştır. Buna göre mikrobiyolojik analizler sonucu 200 adet numunenin, % 26.50 si İndüstri indeksi, % 43.00 ü Hijiyen indeksi ve % 8.00 i de Enfeksiyon ve İntoksikasyonlara sebep olan mikroorganizmalar olmak üzere toplam numunelerin % 77.5 sinin bu mikroorganizmalar ile kirli olduğu, % 10.00 unun mezofil ve termofil saprofit bakterilerin teşkil ettiği ve % 12.50 sinin ise steril olduğu saptanmıştır.

The Microbiological Analysis of Starch Which Was Ma- nufactured for Consumption As Food Material Is Carried Out In The Process Of Research From The Point Of View of Hygiene

Öz

The microbiological analysis of starch which were manufactured for consumption as food material was carried out in this research from three point of view respectively as I- Industrial, II - Hygienic and III - Food borne infections and intoxications. From 5. 5. 1973 to 14. 11. 1974 two hundred samples of starch were taken under the examination. Of these samples seventy were Wheat starch, seventy-one were Corn starch and fifty-nine were Potato starch. In this research we determined the microorganisms in the three categories from the point of view of food hygiene. I- Is an index of Industrial quality. II - Is an index of Hygienic quality, III - Is an microorganisms which arc cause of food-poisoning. The result is: 12.00 % of the total 200 samples were determined as Coliform group microorganisms, 10.50 % as Enterococcus, 20.50 as Yeast and Mould, 8.00 % as Coagulase positive Staphylococcus and 50.50 % of the total of 200 were determined positively during the count of their Total number of bacteria; 13.50 % of these were determined as Bacil. stearothermophilus, 3.50 % as Cl. nigrificans, 9.50 % as Gl. thermosaccharolyticum and also 16.50 % was also determined positively in the count of thermophyl bacteria. Cl. botulinum was not encountered in any of the samples analysed. 26.50 % of the microorganisms were determined as the industrial index, 43.00 % as the hygienic index and 8.00 % as food-poisoning. As a result of the analysis it was determined that 77.50 % of the samples had been contaminated by Industrial and Hygienic Index microorganisms and by microorganisms which caused food-posisoningg and 10.00 % of the total by mesophyl and thermophyl saphrophyte bacteria while 12.50 % of the samples were determined to be sterile.