There is a certain amount of microorganisms in all produced foodstuffs. However, when the microorganism load in food exceeds the limits, food becomes a threat to public health. Some analyzes should be carried out to determine that the process until the food material reaches the consumer is carried out correctly.
In classical analyzes, the numbers of bacteria obtained by incubation in psychrophilic, mesophilic, thermophilic groups and aerobic / anaerobic conditions are determined. The most widely used is the 'Total Mesophilic Aerobic Colony Count'. The total number of bacteria obtained by colony count enables us to have an idea about the quality of food. As well as mesophilic bacteria, thermophilic bacteria are a problem for heat treated products and psychrophilic bacteria are a problem for frozen foods. Therefore, it should be analyzed in terms of the suitability of the processes of production, storage and transportation of food.
The total aerobic microorganism count is recognized as one of the widely used and widely used analysis and quality standards for foods. Total aerobic bacteria count is performed by counting colonies that grow on a general purpose solid medium at a certain temperature and time under aerobic incubation conditions.
With the total aerobic bacteria count, information about food raw materials, additives and storage and transportation conditions can be obtained. Accordingly, whether there is spoilage in the food and its shelf life can be determined. Thus, it becomes easier for us to have information about the foodstuff we consume.
EUROLABAerobic Colony Count with international accreditations; It is analyzed in food, feed and environmental samples.
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