Investigation of Campylobacter spp. in Chicken Döner Consumed in Erzurum Market

The aim of this study was to investigate the existence of thermophilic Campylobacter species in the samples of chicken döner marketed in Erzurum and the appropriateness of hygienic standards. In the study, 40 pieces of chicken döner sold in fast food restaurants in Erzurum were used as material. The samples were analysed based on the existence of thermophilic Campylobacter species, pH, dry matter, total aerobic mesophilic bacteria and Enterobateriacea species. None of this chicken döner samples contained Campylobacter spp. In these samples, the numbers of total mesophilic bacteria, Enterobacteriacea and coliform bacteria were 3.36-4.61 log cfu/g, 1-3.09 log cfu/g and 1-3.23 log cfu/g, resp., while the pH was 6.01-6.49 and dry matter rate varied between 40.95%-65.30%. The results of study showed that cooked chicken döners do not have any risk of Campylobacter, but it may be said that the fast food restaurants do not comply enough with the sanitation rules according to the evaluation of the numbers of Enterobacteriacea and coliform group bacteria.