الفهرس 
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Abstract
Food-borne diseases (FBD) are defined by the World Health Organization as diseases of infectious or toxic nature caused by, or thought to be caused by the consumption of food or water. More than 250 FBDs have been described. Symptoms vary widely, depending on the etiological agents. Diarrhea and vomiting are the most common. Among FBDs, food-borne infections are caused by many different diseases causing pathogens that can contaminate foods, while food-borne poisoning is caused by poisonous chemicals, or other harmful substances that are present in food. In many countries, national health care organizations record FBD outbreaks, defined as the occurrence of two or more cases of a similar illness resulting from
the ingestion of a common food. True incidence of FBDs IS difficult to evaluate, as many cases remain undeclared. In mast countries, bacteria are the leading cause of FBD and appear to be the causative agents of more than two thirds of the recorded FBD outbreaks. Bacteria causing food-borne infections have a pathogenesis centered on their ability to penetrate, survive and multiply in host cells. The pathogenesis of bacteria causing food-borne poisoning depends on their capacity to produce toxins after ingestion (in the digestive tract) or before (toxins preformed in foodstuff). Therefore, the aim of this work is to investigate the occurrence of Salmonella and Staphylococcus aureus in some meat products. Moreover, to evaluate and compare