Failure to comply with hygiene and sanitation rules in the production processes of foodstuffs contaminates foods with many harmful microorganisms. The risk of food contamination increases especially with mistakes made in cold chain application in packaging and transportation processes. Microorganisms that carry out the contamination can cause food poisoning. These microorganisms are called indicator microorganisms.
Indicator microorganisms are accepted as an indicator of whether the production is made in accordance with the rules in the food industry. Microorganisms such as total bacteria, total yeast and mold, and total coliforms can be used as indicator microorganisms in the food industry. Enterococci are also used as indicators of faecal contamination.
Enterococci are, by definition, a bacterial group included in lactic acid bacteria, and they are Gram positive, facultative anaerobic, non-sportive and non-motile bacteria. Enterococci can be found in the intestines of humans and animals, water, soil, and various nutrients. Therefore, the detection of Enterococcus in a food item does not necessarily mean that the product is directly contaminated with faeces.
In general, Enterococci are relatively resistant to processes such as heating, drying, freezing and cleaning and disinfection agents used in the food industry. Enterococci can survive 65 minutes of heat treatment at 30 ° C. Therefore; For heat-treated foods, especially frozen foods, they are a better indicator of sanitation and / or faecal contamination than coliform bacteria.
The interpretation of the number of enterococci in a food is directly related to the food's handling. While the presence of enterococci in unprocessed food products may be insignificant; It can be important in processed food products such as heating, freezing and drying.
Especially in dairy farms, enterococci can become a settled flora in tools and equipment used as a result of inadequate sanitation and can contaminate foods continuously.
In food products, enterococci are sought and we can have an idea about production, business hygiene, personnel hygiene and working environment according to the result.
"Enterococcus Count" analysis in our internationally accredited laboratories; We do it in food and feed.
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