Determination of chemical and microbiological properties of water used in food production facilities in Akçaabat, Trabzon

Water is the most basic need for all living species. Water is absolutely needed for digesting the food taken into the body, transporting the digestive products and removing the wastes from the body. In order for water to be used in a beneficial way, it should not contain harmful substances in terms of physical, chemical and microbiological aspects. In this thesis, the microbiological and physicochemical quality characteristics of the waters used in some food production facilities in Trabzon province Akçaabat district were determined by appropriate methods and the results obtained were compared both with each other and with the limit values determined for water intended for human consumption. When the results obtained from the waters sampled twice in May and June 2021 are examined, it has been determined that the contents of the samples taken in June are generally higher than the samples taken in May. However, the contents of the samples taken in both periods did not exceed the limit values reported in the legislation in any of the parameters. When the samples taken from 15 different food facilities were compared among themselves, it was determined that the samples generally showed a heterogeneous distribution. It was determined that some of the contents of sample 13 were higher than other samples, especially since it was probably spring water. In addition, samples 1, 12 and 14 have high values in terms of some parameters. In this study, the quality of the water used in some food facilities operating in the Akçaabat district of Trabzon province was revealed in terms of chemical and microbiological content, and no dangerous results were obtained in terms of drinking and using. .