摘要：This study was undertaken to determine the existence of B. thermosphacta in meat and meat products, sailed in various markets in Ankara, and for this purpose 25 samples of minced beef, 25 samples of beef cuts, 25 samples of chicken meat, 25 samples of vacuum packaged sausage, 25 samples of salami, 25 samples of vacuum-packaged soudjouks and 25 samples of experimentally produced fermented soudjouks (non-vacuum) were analyzed. In the frame of analysis findings, B. thermosphacta was determined at the rate of 103-106 cfu/g in the minced beef of 25 samples (100 %), 103-105 cfu/g in the beef cuts of 25 samples (100%), 103-105 cfu/g in the chicken meat of 25 samples (100%), 102-103 cfu/g in the vacuum-packaged sausage of 2 samples (8%), 102-103 cfu/g in the vacuum packaged soudjouks of 7 samples (28%), 102-104 cfu/g in non vacuum fermented soudjouks of 12 samples (48 %), although it didn't isolated in none of the salami samples (100 %). As a conclusion, it was determined that minced beef, beef cuts and chicken meat contained high level of B. thermosphacta, although it was existed a lower level in the meat products.
