A total of 40 frankfurter-type sausage samples were collected from different retailers in Ankara and examined for various quality criteria. In order to determine chemical quality, pH, moisture contents, residue nitrite, salt, total fat and protein contents were investigated. The samples were evaluated for total plate count (TPC), mould-yeast count, coliform and Staphylococci count and the presence of Yersinia enterocolitica was also determined. Additionally, Y. enterocolitica isolates were assessed for their potential pathogenicity by using some indicator tests. Chemical analyses results were discussed as described in the recommendations of the Turkish Food Regulation (TFR) and Turkish Sausage Standard (TSS). Generally, it was found that most of the samples met the specifications set by the TFR and TSS, except the total protein content. Minimum and maximum values of TPC, mould-yeast count, Staphylococci count and coliform count were obtained as; 2.60 x 10(3) - 3.07 x 10(7) cfu/g, 4.40 x 10(2) - 7.63 x 10(6) cfu/g, <10-9.30 x 110(4)cfu/g, <10 - 1.51 x 10(5) cfu/g, respectively. Five (12.5) of the frankfurter samples were found to be Y. enterocolitica positive but pathogenic types were not detected.