Özet:

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.

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