In this study, a total of 100 sausage samples obtained from various markets located in Aydın province were analyzed for Escherichia coli, Staphylococcus aureus, Salmonella and Listeria spp. by using routine cultural techniques. The mean total viable count of the samples was 4.20 ± 0.06 log cfu g^-1, whereas the mean numbers of staphylococcus-micrococcus, yeast and mould, and coliforms were 3.95 ± 0.5 log cfu g^-1, 3.00 ± 0.06 log cfu g^-1, and 1.62 ± 0.54 log cfu g^-1, respectively.

E. coli was isolated and identified from sixteen samples (16 %), S. aureus from twelve samples (12%), Salmonella spp. from five samples (5 %), Listeria monocytogenes was four samples (4 %), Listeria innocua from seven samples (7 %), Listeria welshimerii from three samples (3 %).

The results of this study reported that the sausage samples analyzed in this study had very poor microbiological quality, and their microbiological values were not suitable for microbiological criteria for prepared meat products of Turkish Food Codex..