Examination of the microbiological quality of çöp şiş available for consumption in the province of Aydin

In this study, 100 samples of çöp şiş collected from a variety of restaurants in the summer and winter periods of 2015 were examined in terms of microbiological properties in the province of Aydın. When microbiological analysis results were evaluated the total viable count(TVC) were rangingbetween 4.14 and 7.12 log cfu/g with an average of 5.53 log cfu/g,in the winter period,between 4.50-7.81 log cfu/g and an average 6.33 log cfu/g in the summer period,. When the numbers ofStaphylococcus aureus(S. aureus) obtained from çöp şiş evaluated; the numbers of ranging between <2 and 5.81 log cfu/gwith an average of 5.04 log cfu/g in the winter period,between <2 and6.07 log cfu/g, with an average of 4.80 per log cfu/g in the summer period. In the winter 16 of 50 çöp şiş samples, (32%) and in the summer 30 of 50 çöp şiş samples (60%) withS. aureus were found to be contaminated. When the number of coliform bacteria examined, the numbers were rangingbetween 2 and 6.23 log cfu/g, with an avarage of 4.83 log cfu/gin the summer period, between <2 and 5.21 log cfu/g, with an average of 3.93 log cfu/g, in the winter periodThe numbers ofEscherichia coli(E. coli)were ranging between <2 and 4.51 log cfu/g with an avarage of 3.65 log cfu/g in the summer. In the winter period no E.coli was foundany of the samples. When the yeast and mold counts were evaluated in the summer the level of these microorganisms were ranging between 2.84 and 6.19 log cfu/g with an average of 4.88 log cfu/g between <2 and 5.54 log cfu/g with an average of 4.47 average log cfu/gin the winter. Salmonella spp. were found in 6 of 50 samples (12%) in the summer period and 1 out of 50 samples (2%) in the winter period. With this research, it was found that çöp şiş samples could be contaminated with pathogens and the microbiological load might increase due to the lack of hygiene from the slaughtering meat animal to consumption. This situation may lead to public health hazards. Key words:Çöp şiş,microbial quality, public health