The research of Salmonella Spp. ve E. Coli 0157:H7 existence in commercially available meats

Since old ages, meat consumed as food by people which has been subjected to any process or has not any process is a very complicated food substance among animal products in terms of its chemical structure and content. On the grounds that meat is available nutrient, has a variety, has a good flavour, has a high biological values, has B complex vitamins, various mineral substances (Fe, P, Ca) and there are equal and enough proportion of food substances such as exogen amino acids, collagen, glicogen, meat is at first place because of being staple food in human nutrition. Food borne microbial diseases exist as a result of consumption of foods including patogen organism or this microorganism's toxin. Among the food borne intoxications, microbial based intoxications is at the first place and more than half of these intoxications has existed as a result of consumption of meat and meat products and milk and milk products. The purpose of this thesis; to evaluate the uncooked meat exposed to sale with regard to pathogen microorganisms emphasized in Turkish Food Codex, Mikrobiological Criteria Declaration, Salmonella ve E. Coli 0157 analysis should be done. The necessary conditions were fulfilled to protect the butchery animal meats which are consumed abundantly in our country and all around the world for longer time and in order not to pose a health problem for producing and doing cutting in sanitary conditions. However, in both slaughterhouses and at the stages of production, protection and marketing of fresh meat preparates, in regards to public health there can be important pathogen microorganism contamination. Fresh meat is one of the susceptible foods against the microbiological deteriorations because of its physical and chemical properties. Because of this properties, the value of animal products are appreciated well every day and animal based foods for consumption have to be at good quality for consumers. Pathogen microorganisms contaminating meat and meat products prepared without hygienic conditions and presented to consumption, are creating important health problems threatening public health. To protect health problems, at the stages of meat cutting, storage, processing, transportation and consumption keeping the meat under suitable conditions without destructing structural value is quite important.