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In this research, totally 180 kokorec samples which 60 raw, 60 grilled and 60 tandir ovened were investigated certain microbiological parameters. Average total mesophilic aerobe bacteria (TMAB), coliform and coagulase (+) S. aureus counts were found as 3.8x10 7 , 2.2x10 4 and 3.2x10 3 cfu/g in raw samples, respectively. Also, the results were found to be positive for E. coli, E. coli 0157:H7, C. perfringens and Salmonella spp. as 60 (100%), 9 (15%), 18 (45%) and 54 (90%) in raw samples, respectively. On the other hand, it was determined that average TMAB, coliform and coagulase (+) S. aureus counts in grilled and tandir ovened samples as 1.2x10 3 , 5.7x10 1 , 1.2x10 2 cfu/g and 2.3x10 4 , 8.6x10 1 , 3.1x10 2 cfu/g. respectively. No E. coli 0157:H7 and C. perfringens were determined in grilled and tandir ovened kokorec samples, while the results were only found to be positive for E. coli and Salmonella spp. as 3 (5%) in these samples. Also, it was found to be positive for E. coli as 24 (40%) and Salmonella spp. as 42 (%70) in tandir ovened kokorec samples.

THE EFFECT OF DIFFERENT COOKING PROCESS ON MICROBIOLOGICAL QUALITY OF KOKOREC