Materials and Methods: Totally 166 meat and meat products samples included boneless meat, minced meat, sausage, chicken tight, breast, hamburger, Inegöl meatball, Turkish sausage, chicken sausage, chicken burger and chicken Inegöl meat ball obtained from butchers and markets in Konya region used as material. Pseudomonas isolation and identification from samples and total bacteria counts of samples were performed. In edition air sampling were performed from cold storage depots of supermarkets, butchers and abattoirs in Konya region.

Results: Median values of total mesophilic bacteria counts of samples were determined as 5.76, 7.86, 5.79, 6.72, 6.70, 6.41, 5.89, 5.76, 6.32, 6.25 and 6.65 log10 cfu/g for boneless meat, minced meat, sausage, chicken tight, breast, hamburger, Inegöl meatball, Turkish sausage, chicken sausage, chicken burger and chicken Inegöl meatball, respectively. Pseudomonas luteola (67.44%), P. fluorescens (13.95%), P. oryzihabitans (12.79%) and P. aeruginosa (3.49%) were identified in red meat and red meat products. P. fluorescens (54.84%) and P. putida (45.16%) were identified in chicken meat and chicken meat products. Pseudomonas strains isolated from four cold storage depots were identified as P. aeruginosa, P. fluorescens and P. putida.

Conclusion: It may be stated that hygienic conditions should be checked in production, packaging, transport, storage and marketing of meat and meat products.