Some of the plant origin food samples after unpacking, variable microbial quality indicator the number of microorganisms, determination with specific period and rapid test method

Microorganisms found in foods may pose a risk to human health and cause spoilage in foods. Herbal foods starting from the production stage; They may be exposed to certain contaminations at every stage until they are presented to the consumer, such as harvest, storage, packaging and shelf condition until they are sold. The number of quality indicator microorganisms and presence of pathogenic microorganisms in the final product in foods is extremely important. The purpose of food preservation methods is to limit the adverse conditions in the chemical, physical, microbial structures and storage conditions of food. In order to increase the storage stability of foods, many physical, chemical methods are applied alone or both physical and chemical methods are applied together. However, despite these applied processes, microorganisms in the food sample do not disappear completely. In the present study, it was aimed to perform Enterobacteriaceae Count, Escherichia coli Count, Coagulase Positive Staphylococcus Count, Total Coliform Count, Aerobic Mesophilic Bacteria Count, Yeast-Mold Count after opening the packaging of 10 vegetable samples (black tea, Turkish coffee, tahini, grape molasses, white flour, ground red pepper, black pepper, cumin, dried mint, raisins) selected. The analyzes will be repeated at different periods (Day 0, Week 4, Week 8, Week 12) and it has been investigated how all of them will change independently in terms of microbiological quality indicator organism numbers. The data obtained as a result of the study enabled us to have information about how long these samples should be consumed after unpacking. Keywords: Microbiology, The Plant Origin Food, Food Safety, Quality İndicators.