Aim: This research was conducted to determine the number of total mesophilic aerobic bacteria (TMAB), coliform bacteria, E. coli and coagulase (+) Staphylococcuss in minced and red meat sold in meat shredding units and markets in Antalya city which has an important place in terms of tourism in Turkey.

Materials and Methods: Twenty-four samples were taken from each of the meat pieces (Ribeye, silverside, knuckle, striploin, topside, rump, neck, eyeround, tenderloin) giving a total of 216 samples used in this research. In addition 60 minced beef samples (The meat pieces were minced at the time of purchasing) were taken from different markets. All samples are examined and evaluated statistically from the point of the TMAB, coliform bacteria, E coli and coagulase (+) Staphylococcus.

Results: Significant differences were observed in the TMAB and coliform bacteria number of meat preparations which were taken from the meat processing unit (P<0.01). Also significant differences were determined between the E. coli and coagulase (+) Staphylococcus counts of meat preparations (p<0.01). Statistical differences were determined in TMAB, coliform bacteria, E. coli and coagulase (+) Staphylococcus numbers of samples which were taken from markets (P<0.01). E. coli, growth was not determined in the knuckle, eyeround, silverside and tenderloin taken from the markets and coagulase (+) Staphylococcus growth was not determined in samples of knuckle, eyeround, silverside and tenderloin.

Conclusion: Improving the microbiological quality of meat and meat products provided with prevention of contamination sources in all steps of production and strict adherence to general hygiene rules.