In this study, a total of 100 samples of desserts containing milk collected from different patisserie in Elazığ city were evaluated for microbiological quality.

The mean numbers of total mesophilic aerobic bacteria, moulds-yeast, Staphylococcus- Micrococcus, lactic acid bacteria and Pseudomonas spp. were found as 2.30, 2.74, 3.00, 4.05, 4.55 log₁₀ cfu/g, 0.39, 1.02, 1.10, 1.44, 1.13 log₁₀ cfu/g, 1.19, 1.15, 2.18, 1.81, 2.25 log₁₀ cfu/g, 1.03, 3.54, 2.95, 3.15, 4.19 log₁₀ cfu/g and 0.12, 0.19, 1.02, 1.15 and 1.80 log₁₀ cfu/g in sutlac, kazandibi, keskul, tavukgogsu and supangile, respectively. Enterobactericeae counts were found to be 0.21, 2.10, 1.64 and 2.26 log₁₀ cfu/g in kazandibi, keskul, tavukgogsu and supangile samples respectively, while they were not detected (˂ log₁₀cfu/g) in sutlaç samples. Escherichia coli was determined in one sutlaç and three supangile samples, while Staph. aureus, Salmonella spp. and Listeria spp. were not found in the samples.

As a result, absence of Staph. aureus, Salmonella spp. and Listeria spp. in the samples is important for the public health and food safety. However, determining indicator microorganisms in the samples shows that all these products were not produced under hygienic conditions and may have a potential risk for the public health.