Investigation of mikrobial growth in some milk products preserved in plastic packages in different components

This thesis was made in order to determine the chemical content of polyethylene, polyethylene terephthalate, polypropylene plastic packaging materials, plastic and glass packaging materials which come into contact with food produced during the fall of 2017 and to observe the package which provides a longer and healthier shelf life for food in equal conditions of glass and tin packaging. Four most widely used food products have been identified in plastic packaging materials. It has a different chemical content; plastic packaging, glass packaging and tin packaging. Comparisons were made at + 4 ° C storage conditions without changing the same type of packaging material and food product. In plastic packaging materials, microorganisms originating from food have been determined as the result of plasticizers passing to food. A total of 24 samples in contact with the packaging with different chemical structure were determined by the yeast-mold, aerob general live, enterobacteria, microcoke and staphylococcus microorganisms drop plaque technique in food samples. The chemistry of plastic materials and the microbial activity of plasticizers to food have been interpreted. The chemical content of the packaging that provides a longer and healthier shelf life for food has been determined. The prevention of the potential public health risk that may arise due to plastic consumption has been discussed. The negative effects of chemically inert storage containers on human health are interpreted.