OBJECTIVE: Meat and dairy products, which have an important place for human health, create a very good media for the development of many microorganisms due to the substances in their structure. Based on this situation, it was aimed to investigate the microbiological characteristics and compliance with the standards of milk, yoghurt, cheese, sausage, pastrami and meat offered for sale in Afyonkarahisar. MATERIAL AND METHODS: A total of 60 products from samples of each food type, including 30 dairy products and 30 meat products, were transported in accordance with the cold chain rule and the products were examined microbiologically. Raw milk, yoghurt, fresh cheese, raw meat, sausage and bacon samples were included in this study for analysis. Total Aerobic mesophilic bacteria, yeast-mold, coliform bacteria, S. aureus, E. coli, Salmonella and Coliform group microorganisms were taken 10 g / ml from each of the food samples to be examined, and serial dilutions were prepared as 10-1, 10-2, 10-3, 10-⁴, 10-⁵. The numbers of aerobic mesophilic bacteria, yeast-mold, S. aureus, E. coli, Salmonella and Coliform group microorganisms were determined under suitable media and optimum incubation conditions. RESULTS: The highest number of aerobic mesophilic bacteria and coliform bacteria in milk is 5.5x10⁴ cfu/g and 1.5x103 cfu/g; The highest number of aerobic mesophilic bacteria, coliform bacteria and fungus in yogurt was 2.7x103 cfu/g, 3.0x10⁶ cfu/g and 2.2x103 units/g; The highest number of aerobic mesophilic bacteria, coliform bacteria and fungus in cheese were determined as 2.9x103 cfu/g, 3.7x103 cfu/g and 7.8x101 units/g. The highest number of fungus and staphylococci in sausage is 2.8x102 units/g and 6.0x102 cfu/g; The highest number of fungus and staphylococcus bacteria in pastrami was 3.9x103 units/g and 9.8x10⁴ cfu/g; The highest mesophilic aerobic bacteria and staphylococcus bacteria in raw meat were determined as 7.5x102 cfu/g and 3.8x10⁵ cfu/g. For milk and milk products, the percentages of the presence of aerobic mesophilic bacteria, coliform bacteria, mold-yeast and S. aureus were determined as 57%, 53%, 33%, 23%, respectively. For meat and its products, the percentages of the presence of aerobic mesophilic bacteria, mold-yeast, S. aureus were determined as 13%, 40% and 70%, respectively. CONCLUSIONS: Salmonella and E. coli were not found in any sample. It has been determined that most of the food samples comply with the Turkish Food Codex Meat and Dairy Products Communiqué and are of microbiologically sufficient quality. However, in some instances, it was thought that there might be certain levels of contamination of the products due to product handling, transportation and storage conditions. As a result, the data revealed the importance of hygiene in milking, not selling milk in the open and not choosing cheese production from raw milk. It was concluded that the microbiological control at slaughtering and sales points should be increased in order to prevent contamination of meat products and microorganism growth.