This research was carried out for the microbiological evaluation of poultry slaughtering techniques with dry and wet systems. Chickens slaughtered by both techniques and the scalding water were used as materials. In physical investigations; the contents of waste material were estimated as 0,3)137 gr/,100 ml in softscadding (HH), 0.1096 gr,/100 ml in sub-scalding and 0.1256 gr/100 ml in hard^scalding.

In bacteriological examinations; the counts of total viable microorganisms were found to be as average 4.7 x10² per gram in the non-scalded chickens, but no growth was observed among the coliform microorganisms and fecal streptococci. In scalded chickens, the counts of total viable microorganisms were determined as 7.4 x 10⁵ per gram in sample HH, 1.4 xl0⁶ per gram in sample VH, 2.2x 10⁶ per gram in sample KH. In the same samples, 'the counts of coliform microorganisms were 5.3 x 10⁴, 7.7 x 10⁴, 8.9 x 10⁴ per gram, respectively.

The numbers of microflora were higher in scalding water than those of in chicken meat. The counts of total vialble microorganisms were 9.0 x 10³ per gram in sample HH and 1.3 x 10⁶ per gram in VH, but this level has dropped to 8.6 x ilO3 per gram in sample RH. In tihe same samples an intense growth was observed for coliform microorganisms and fecal streptococci, but no proliferation was seen for both microorganisms in sample KH.

As a result, it may be decided that the slaughtering techniques with wet system are not hygienic enough and could cause microbiological examination, on the other hand, the dry system can 'be considered more hygienic, but not suitable for mass production. Therefore, the "vapor -scalding" system which is more hygienic and up-to-date would be highly beneficial for the poultry industry.