摘要：In this study, raw and grilled meat ball samples collected from restaurants of Ankara were analyzed to determine the microorganisms having importance in the public health. Total of twenty samples (equal number of raw and grilled) were analyzed. The samples were analyzed for total aerobic bacteria, total coliforms and Escherichia coli , fecal streptococci, total sulphide reducing bacteria and Clostridium perfringens , total staphylococci and total yeast and mould counts. The average of microbiological counts in raw samples were detected as following; total aerobic count 3.2x108/g, total coliforms 8.5x105/g, E. coli 1.2x105/g, fecal streptococci 5.3x105/g, sulphide reducing bacteria 2.2x103/g, C. perfringens 1x103/g, total staphylococci 4x106/g, total yeast and mould count 1x104/g. And the number of microorganisms of the grilled meat balls were as, average total aerob bacteria 1x106/g, total coliform 3.2x102/g, E. coli 1.6x102/g, fecal streptococci 7.2x102/g, sulphide reducing bacteria 0.3x101/g, C. perfringens 0.1x101/g, total staphylococci 3x103/g, and the total numbers of yeast and mould 2.4x106/g. None of the samples showed Salmonella . According to our results, we can state that; the raw meat balls of poor hygienic quality and also grilling procedure is not sufficient.
