Pathogenic bacteria, yeast and molds detected in bread sold in Edirne

Microorganisms are living beings that have caused us many benefits and harms since the beginning of the earth's existence. Some bacteria, yeasts and molds, which have an important place in the food cycle, immediately start this cycle process in foods infected for various reasons when suitable conditions occur and cause unwanted effects such as color, taste, appearance, etc., affect human health or cause food to deteriorate and be wasted. Such situations, which we call food spoilage, bring most societies face to face with hunger and, worst of all, death, in today's world where it is difficult to access food. In addition, toxins produced by some bacteria, yeasts and molds can cause acute and pandemic social problems by causing food poisoning. As in other societies, bread consumption is quite high in our country. In addition to consumption, waste is also a separate problem. In the light of the information obtained from the studies on bread, the visibility of pathogenic microorganisms is low due to reasons such as the natural structure of bread, its fermentation process, baking, low water activity, new methods developed in the production process, etc. The most common problem in our homes is usually mold. Also, although not very common, creep deterioration is also seen. In this study, we analyzed pathogenic bacteria, yeast and mold types in breads produced in bakeries in Edirne province and sold in bakeries, chain markets and buffets. We carried out our work by applying ISO standards in our analysis processes. As a result, we could not detect pathogenic bacteria. Aerobic bacteria developed in two of our samples and yeast developed in one sample. We obtained very suitable results in terms of mold.