Amaç: Bu araştırma Türkiye turizmi açısından önemli bir yeri olan Antalya’da faaliyet gösteren et parçalama üniteleri ve marketlerden temin edilen kıyma ve kırmızı et preparatlarında bazı mikrobiyolojik nitelikleri: Toplam mezofilik aerobik bakteri (TMAB), koliform bakteri, E. coli ve koagulaz (+) Staphylococcus sayısını belirlemek amacıyla yapılmıştır.Gereç ve Yöntem: Araştırmada her bir et preparatından (Antrekot, kontrnuar, yumurta, kontrfile, tranç, sokum, gerdan, nuar, bonfile) 24 adet olmak üzere toplam 216 adet numune kullanıldı. Ayrıca her bir marketten (Satın alma esnasında parça etten kıyma haline getirilmek suretiyle) 60 adet kıyma numunesi temin edildi. Bütün numuneler TMAB, koliform bakteri, E. coli ve koagulaz (+) Staphylococcus varlığı yönünden incelenerek istatistiksel olarak değerlendirildi.Bulgular: Et parçalama ünitesinden temin edilen kırmızı et preparatları kendi içlerinde karşılaştırıldığında, et preparatlarının sahip oldukları TMAB ve koliform bakteri sayıları arasında önemli farklılıklar gözlemlendi (P

Aim: This research was conducted to determine the number of total mesophilic aerobic bacteria (TMAB), coliform bacteria, E. coli and coagulase (+) Staphylococcuss in minced and red meat sold in meat shredding units and markets in Antalya city which has an important place in terms of tourism in Turkey.Materials and Methods: Twenty-four samples were taken from each of the meat pieces (Ribeye, silverside, knuckle, striploin, topside, rump, neck, eyeround, tenderloin) giving a total of 216 samples used in this research. In addition 60 minced beef samples (The meat pieces were minced at the time of purchasing) were taken from different markets. All samples are examined and evaluated statistically from the point of the TMAB, coliform bacteria, E coli and coagulase (+) Staphylococcus.Results: Significant differences were observed in the TMAB and coliform bacteria number of meat preparations which were taken from the meat processing unit (P<0.01). Also significant differences were determined between the E. coli and coagulase (+) Staphylococcus counts of meat preparations (p<0.01). Statistical differences were determined in TMAB, coliform bacteria, E. coli and coagulase (+) Staphylococcus numbers of samples which were taken from markets (P<0.01). E. coli, growth was not determined in the knuckle, eyeround, silverside and tenderloin taken from the markets and coagulase (+) Staphylococcus growth was not determined in samples of knuckle, eyeround, silverside and tenderloin. Conclusion: Improving the microbiological quality of meat and meat products provided with prevention of contamination sources in all steps of production and strict adherence to general hygiene rules