Investigation of microbiological quality of food in tourism accommodation facilities in Antalya region

The study was carried out with the aim of examining the microbiological quality of food samples taken from tourism accommodation facilities in Antalya region and evaluating the results. For this purpose, a microbiological analysis of 1350 foods served to the consumers from 15 tourism accommodation facilities in Kemer, Manavgat, Alanya and Belek districts of Antalya was conducted. According to Annex-1 of the Regulation on Microbiological Criteria of Turkish Food Codex; Escherichia coli, E. coli (EMS method), Salmonella spp., Listeria monocytogenes, Yeast-Mold, Coliform, coagulase positive staphylococci, E. coli O157, Bacillus cereus bacteria. B. cereus count TS EN ISO 7932; E.coli count TS ISO 16649-2; E. coli (EMS method) TS EN ISO 16649-3; Coliform TS ISO 4832; Coagulase positive staphylococci TS 6582-1 EN ISO 6888-1; Yeast-Mould was analyzed with the methods of TS ISO 21527-2, the results quantitatively given. Listeria monocytogenes TS EN ISO 11290-1 / A1; Salmonella spp. TS EN ISO 6579-1; E. coli O157 was analyzed with the methods of TS EN ISO 16654, the results were given qualitatively. According to the product groups of the foods; B. cereus in 2 (1.36%), E. coli in 173 (27.86%), E. coli (EMS) in 27 (23.28%), E. coli O157 in 2 (16.64%), coliform bacteria in 34 (17.65%), coagulase positive staphylococci in 39 (23.78%), mold in 44 (36.36%), yeast in 33 (27.27%), Salmonella spp. in 1 (11.11%) was found. Listeria monocytogenes was not found in any of the samples. In the survey, 237 of the 1350 food samples were above the limits specified in the Turkish Food Codex Microbiological Criteria Regulation Annex-1; 71 limit values were determined. As a result, samples with between and above the limit values pose a risk to human consumption. Therefore, it should be made necessary corrective and preventive activities in order to make food more safe and hygienic in tourism accommodation facilities.