In this study we investigated microbiological and chemical quality of 100 Turkish fermented sausages sold in Elazığ. The mean counts were found 8.75 log cfu/g for total mesophilic aerobic bacteria (TMAB), 1.32 log cfu/g for total coliform bacteria, 3.08 log cfu/g for mold-yeast, 3.99 log cfu/g for Staphylococcus-Micrococcus, 8.56 log cfu/g for lactic acide bacteria and 1.94 log cfu/g for Cl. perfringens were detected. It was found that 15 % E. coli, 10 % coagulase positive Staphylococcus aureus, 3 % Salmonella spp., 4 % Listeria monocytogenes, 2 % Listeria welshimeri and %3 Listeria seeligeri were detected in samples analyzed. The average values of the chemical parameters were 38.75 % for moisture, 4.36 % for salt, 5.39 for ash, 21.92 % for protein, 35.22 % for fat, 6.94% for fat and 5.18 % for pH.

As a result, all Turkish fermented sausage samples (%100) investigated in terms of the bacteria groups did not have the desired quality according to TS (Turkish Standarts) 1070 and Turkish Food Codex and had a potantial hazard for public health.