Özet:

In some meat products offered for consumption, the presence of E. coli 0157:H7 has been studied. Tools and methods: from the markets operating in the province of Konya, shell and other sales points purchased juice, sauce, hamburger, Inegöl butter, pasta, cutting and winged breasts and butter meat were used. A total of 173 samples of koliform bacteria, E. coli and E. coli O157:H7 were studied. The findings: The study analyzed frozen and cooled hamburger and inegol butter with juice, sauce, salmon, winged breasts, butter meat and ratings in average 3.13;3.75;4.44; 5.10; 3.44; 1.85; 3.11; 3.14 and 4.28 log10 kob/g koliform bacteria respectively. The number of E.coli bacteria in the analysed samples was found between 1.15-3.17 log10 kob/g and statistically significant differences (p<0. 05) has been identified. Sosis, salam and pastoral samples were not identified. It was observed that wings with the lowest values (1.15 log10 kob/g) and wings with the highest values (3.17 log10 kob/g) were displayed. Of the samples analysed in this study, 4 of the values found E. coli O157 (11.1%), 2 of them E. coli O157:H7 (8.1%) and one of the refrigerated hamburgers E. coli O157 and E. coli O157:H7 (4.34%). Recommendation: The identification of E. coli O157 and E. coli O157:H7 in coal and refrigerated hamburgers has come to the point that these products are of low quality in terms of microbiological properties and could threaten public health.

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