Özet:

In this study, 100 samples of çöp şiş collected from a variety of restaurants in the summer and winter seasons  were examined in terms of microbiological properties in the province of Aydın. When microbiological analysis results  are evaluated considering the numbers TVC in the winter season between 4.14 to 7.12 log cfu/g and an average 5.53  log cfu/g, in the summer season, between 4.50-7.81 log cfu/g and an average 6.33 log cfu/g. When the numbers of S.  aureus obtained from çöp şiş evaluated; in the winter season <2 to 5.81 log cfu/g and averaged 5.04 log cfu/g, while in  the summer season <2 to 6.07 log cfu/g, and 4.80 per log cfu/g, respectively. In the winter 16 of 50 çöp şiş samples, (32  %), in the summer 30 of 50 çöp şiş samples (60 %) S. aureus have been identified. When the number of coliform bacteria  examined in the study, in the summer season between 2-6.23 log cfu/g, number in the specified dilution rates and aver- age 4.83 log cfu/g, in the winter season <2 between 5.21 log cfu/g, and an average of 3.93 log cfu/g, respectively. When  the number of E. coli assessed, in the summer minimum of <2, max of 4.51 log cfu/g and 3.65 log cfu/g was determined.  When the yeast and mold counts evaluated in the summer 2.84-6.19 log cfu/g and an average range of 4.88 log cfu/g,  while in the winter <2-5.54 log cfu/g in the range of 4.47 average log cfu/g was determined. Our study Salmonella spp.  in terms of presence in the summer season in 6 of 50 samples (12 %), while in the winter season of 1 out of 50 samples  (2 %) Salmonella spp. presence was detected. The results of this study, during the production of çöp şiş samples, until  the cut consumption of red meat because it was determined that enough non-observance of hygienic conditions micro- biological criteria is generally inadequate. In the examples of çöp şiş that cause food infections of S. aureus, Salmonella  spp. and coliform bacteria poses a risk to public health. 

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