In this study, microbiological quality of 80 cooked doner (40 samples meat, 40 samples chicken) samples sold in Elazığ city center were investigated. The mean numbers of total mesophilic aerobic bacteria, coliform bacteria, Enterobacteriaceae, moulds-yeast, Staphylococcus- Micrococcus, Lactobacillus – Leuconostoc – Pediococcus (LLP) and E. coli of cooked meat doner and chicken doner samples were 4.98 and 5.11, 1.42 and 2.13, 3.92 and 4.03, 3.34 and 4.05, 3.71 and 3.89, 4.13 and 3.64, and 1.01 and 2.19 log₁₀cfu/g, respectively. No S. aureus and Cl. perfringens were detected in the samples. The results showed that E. coli was detected above 1.0 log₁₀ cfu/g in 14 out of 40 meat doner samples (35%) and 18 out of chicken doner samples (45%).

As a result, quality of meat chicken doner products in terms of microbiological criteria were lower than that of the meat doner. Thus, applying necessary hygienic measures and implementation of Hazards Analysis Critic Control Points (HACCP) and food safety management systems during production and consumption is extremely important.