Investigation for the presence of pahtogenic bacteria in cream cakes for sale in Antalya coast zone

Antalya is a hot and humid region, due to these reasons it is a risky province in terms of food poisoning. The food sample examined is cream cake, which is an ideal environment where pathogenic bacteria can grow due to its raw materials and production conditions. Escherichia coli, Salmonella spp., and Staphylococcus aureus are the main bacteria that cause food poisoning in cream cakes. Within the scope of this study, E. coli, Salmonella spp., S. aureus analyzes were made and their microbiological quality was evaluated in the cream cakes produced in the coastal districts of Antalya. Within the scope of the project, the coastal districts of Antalya were evaluated in 3 groups, the eastern coastal districts (Gazipaşa, Alanya, Manavgat, Serik, Aksu), the central coastal districts (Kepez, Muratpaşa, Konyaaltı) and the western coastal districts (Kemer, Kumluca; Finike, Demre, Kaş). According to the results of the total samples analyzed; E. coli was found in 7 samples in total in the eastern coastal districts of Antalya, and the average E.coli amount was determined as 0,79x101 EMS/g. No findings of Salmonella spp. and S. aureus were found in the region. In the west coast counties, E. coli was found in 7 samples, and the average E. coli amount was determined as 0,44x101 EMS/g. Salmonella spp. and S. aureus bacteria were not found in the region as in the eastern coastal districts. According to the results of the analysis of the central districts of Antalya, E. coli, Salmonella spp., and S. aureus bacteria were never encountered.