In this study, a total of 30 kokoreç samples, of which 10 were raw, 10 were cooked and 10 were cooked-spiced, obtained from different districts of Bursa, were examined for the presence of aerob mesophilic total bacteria, coliforms, E. coli. Enterobactcriaceae, enterococci, staphylococci and micrococci, coagulase positive S. aureus, yeast and moulds and salmonellae.
As a result; counts were found as 105-107 cfu/g, 104-105 cfu/g and 105-106 cfu/g for aerob mesophilic total bacteria, 104-107 cfu/g, <1.0x101-104 cfu/g and 104-105 cfu/g for coliforms, 101-106 cfu/g, <1.0x101 cfu/g and <1.0x101 cfu/g for E. coli, 104-106 cfu/g, 102-104 cfu/g and 103-105 cfu/g for Enterobacteriaceae, 103-105 cfu/g, 102-104 cfu/g and 102-104 cfu/g for enterococci, 103-106 cfu/g, 102-104 cfu/g and 103-105 cfu/g staphylococci and micrococci, 103-106 cfu/g, <1.0x 102-104 cfu/g and 102-104 cfu/g for yeast and molds in the raw, cooked and cooked-spiced kokoreç samples, respectively.
No coagulase positive S. aureus and salmonellae were determined in raw and cooked kokoreç samples, while coagulase positive S. aureus levels were found as 102 cfu/g in 30% of the cooked-spiced kokoreç samples.