الفهرس 
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Abstract
Bacteriological safety of ready-to-eat meat from markets and shops with a focus on ISO rules.
A total of 100 random samples of ready-to-eat meat products (frankfurter, salami, basterma, luncheon) from different supermarkets and shops 25 random samples were collected of each type in El –Behira and Alexandria governorates. where they collected for bacteriological examination for detecting of Staph. aureus, Salmonella and listeria monocytogenes.
The results we obtained can be summarized as follows:
1-Staphylococcus aureus:
the mean Staph. aureus in Frankfurter, Salami, Basterma and Luncheon was 1.468 × 102 ± 0.8740 × 102, 1.024 × 102 ± 0.7989 × 102 , 0.2960 × 102 ± 0.13 × 102 and 0.16 × 102 ± 4.03 × 102 cfu/g, respectively.
There was no significant difference in Staph. aureus cfu/g. between Luncheon and Basterma, also there was no significant difference between Salami and Frankfurter, but there was a significant difference in Staph. aureus cfu/g. between both Luncheon and Basterma with both Salami and Frankfurter.
Incidence of Staph. aureus in examined ready-to-eat meat product sample was 36 %, 32 %, 28 % and 28 % for Frankfurter, Salami, Basterma and Luncheon, respectively.
The highest incidence of Staphylococcus aureus in Frankfurter and decrease gently in Salami, Basterma and Luncheon respectively.
2- Salmonella:
Salmonellae could not be detected in all products of ready-to-eat meat samples.
3. Llisteria monocytogenes:
Listeria monocytogenes could not be detected in all products of ready-to-eat meat samples.