الفهرس 
Cover Page Title in EnglishOnly 14 pages are availabe for public view
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Abstract
One hundred random samples of sausage before casing, sausage ter casing, Luncheon before casing and heat treatment and ncheon after casing and heat treatment (25 each) were ilected from some meat Plant at Alexandria province. The pies were microbiologically examined for total colon, ychrotrophic, Enterobacteriaceae and Staphylococcus aureus bunts. The results revealed that :
Higher extent of contamination in sausage after casing process then sausage before casing. While the higher contamination was significantly decreased in Luncheon after casing and heat treatment as evident by the following table:
Item Sausage Luncheon
Before casing After casing Before casing and heat treatment After casing and heat treatment
tel colony count 52 x105 ± 5.6x104 8.9x105 ± 6.4x104 9.1x105 ± 6.5x104 4.7x105 ± 6.x1C4
ychrotrophic count l.8x105 ± 2.3x104 3.1x105 ± 2.6x104 3.5x105 ± 2.5x104 1.4x105 ± 2.2x104
terobacteriaceae Cunt
taph, aureus count 1.2x104 ± l.6x104
4 4
9.2x10 ± 2.4x10 2.5x105 3.2±1O
5 4
2.2xlC ± 2,4x10 3.3x105 ±
5
1.lxlO ± 3.3x104
4
l.4x10 5.3x104 ± 3.3x104
4 4
3.4x10 ± 1.4x10