Özet:

This study was done with the aim of determining the microbiological quality of waste supplied for sale without packaging in Diyarbakır. In the study, there were 30 samples of cheese. The determination of the presence of coliform and fecal origins of Escherichia coli is made according to the Essence of the Most Possible Number. The calculations of microorganisms are made according to the Plak Culture Method, and the results are assessed as the Colony Creating Unit (COB). The total number of microorganisms in the examples is 8.49±0.79 log kob/g, heterofermentative lactic acid bacteria is 8.58±0.98 log kob/g, psychrophilic bacteria is 8.51±0.83 log kob/g, proteolithic bacteria is 8.49±0.83 log kob/g, maya-küf is 6.67±0.86 log kob/g, Staphylococcus aureus is 7.53±1.12 log kob/g, Salmonella sp. 7.80 ± 0.64 log kob/g, Bacillus sp. 7.70±1.35 log kob/g, Clostridium sp. The 7. 81±1.05 log kob/g, Escherichia coli 23.3%, the number of koliform bacteria was 23.3%. Research finds that fresh cheese samples are of very low hygienic quality.

Anahtar Kelimeler: