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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.

This work was carried out to investigate the hygienic quality of drinking water in Konya. For this reason, totally 100 drinking water samples were analyzed for the microbial, chemical and physical qualities. Of 100 samples, 51 percent microhiologically and 36 percent chemicahy were not agreeable with the values of Turkish Food Regulation.

Fermentation with lactic acid bacteria is one of the oldest methods of food processing and food preservation used by mankind. Fermented dairy products have essentially the same caloric value as the milk from which they are made, but they are more nutritious due to predigestion by cultures of their components as proteins, carbohydrates and fats. Lactobacillic fermented product such as yogurt could be of benefit to persons with lactose intolerance. Several fermented dairy products contain higher levels of B-vitamins than milk and their counterparts prepared by direct acidification. In addition, during fermentation the lactobacilli can also produce natural antibiotics which are active against a wide variety of Gram- positive and Gram- negative organisms including pathogens, natural anticholesteremic compounds and natural anticarcinogenic compounds.

Aim: There was no enough research about the presence of heavy metals in the milk a source of important nutrients. In this study, some heavy metal existence was investigated in the milk obtained from Konya region. Materials and Methods: Lead (Pb), cadmium (Cd), arsenic (As), selenium (Se) and zinc (Zn) levels of 61 milk samples obtained from 19 places in Konya region were determined by Atomic Absorption Spectrometer. Results: Average lead, cadmium, arsenic, selenium and zinc levels were 0.0000001, 0.0000388, 0.0000839, 0.0000331 and 0.0026681 ppm, respectively. Conclusion: Determined lead, cadmium, selenium, zinc and arsenic levels are much below the maximum levels recommended by Joint Food Codex. These levels are not a threat against human health and the contamination risk for dairy cattle is not high. Further research needs to be conducted by taking more samples and studying more element types.