A microbiological research on some food consumed in Diyarbakir

Microbiological analysis of some food samples were accomplished by taking samples from the institutions providing service in food sector within the boundaries of Diyarbakir Metropolitan Municipality. Evaluation of the outcomes of this analysis was done according to the Turkish Food Codex, The Declaration of Microbiological Criteria 2009, Declaration Number: 2009/68. As a result of the analysis, the number of the determined micro-organisms in the samples was found over the upper limit value defined in the Turkish Food Codex. The results were 43.3% in minced mutton, 56.6% in minced beef; 60% in raw chicken breast; 46.6% in chicken legs; 80% in cooked chicken döner and 65% in mashed salad. However the number of the micro-organisms in all samples of wheat flour, strawberry jam, cracked wheat and ring sweet was determined under the limit.In our province, a survey titled ?A survey to assess the awareness of food hygiene? was applied to 220 personnels providing service in some fields such as general, food, staff, kitchen and equipment hygiene in food sector. The subjects filled in the survey forms voluntarily and outcomes were compared with their demographic characteristics. As a result of the survey, it was determined that personnels? perception level of hygiene is inadequate.In this study it was determined that some food put on the market for consumption in Diyarbakir aren?t microbilogically reliable and personnels? perception level of hygiene is under the expected value. Consequently, some suggestions were developed for this situation by determining the reasons and results of the problem.