Microbiological analysis is one of the tests and analyzes carried out to determine whether food products are healthy or not. During these analyzes in microbiology laboratories, the existence of the following elements in food products are investigated:

• Pathogenic microorganisms
• Indicator bacteria
• Degrading microorganisms

In the foodstuffs consumed outside the sterilized products, certain species and number of microorganisms are present. These are transmitted to the food product from raw material to processing and delivery to consumers. The number of these microorganisms and the prevention of contamination depend on the hygiene measures to be taken during the production stages. Microorganisms are naturally present in food raw materials. However, in various production processes, packaging, storage and transportation activities, these microorganisms are later transmitted to food.

Microorganism in foods up to a certain limit value is already expected. What is important, however, is the absence of microorganisms that cause food to deteriorate and people get sick.

The quality of foodstuffs is called indicator microorganisms for microorganism types. However, microorganisms that cause infections, poisoning and diseases in humans are called pathogenic microorganisms.

Some food products are more risky because they support the development of microorganisms in them. The risk of microorganism contamination is lower for dry foods and sufficiently heat-treated foods. However, the sensitivity to be shown only in the production stages in the food sector is not sufficient in terms of microbiological contamination. Care should be taken in transportation and distribution processes in order to ensure that foodstuffs reach consumers with the same characteristics. Some types of microorganisms may pose a risk to human health, even if they are few in number. However, it is impossible for the consumer to notice it because there will be no problem in the appearance and taste of food during consumption.

Our organization, UAF From the Accreditation Agency, Based on the accreditation authority obtained in accordance with TS EN ISO / IEC 17025 standard, it conducts microbiological analyzes within the scope of food analysis according to the needs of the enterprises.