الفهرس 
Material and methodsOnly 14 pages are availabe for public view
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Abstract
One hundred random samples of beef ”each of 250 g) were collected from butcher shops l55 samples) and open
weekly markets \45 samples) of different villHges at Kalyob1a Governorate to be examined bacteriologically to deter.mine its sanitary status. The obtained results
reveal ed tha t : (l) pH-value
The mean pH value were 5.76 ± 0.06 and 5.5Y !0.05 from meat samples collected from open weekly ma i-ke ta
ana village butcher shops respectively.
l2) AerObic plate count The mean value of Aerobic plate count were l7.807xlOo
:t :5.l63xlOo and O.909xlOo !. 0.236xlOo mlcrool’ganl8Dl8 per
gram of the exaalned samples from open weekly markets and village buteher shops respectively. \3) Enterobac~1acea. count The mean ”lue of EnterObacteriaceae counts were
O.919xIOb ~ O.~xlOo and O.049xlOo ~ 0.014xlOo/g of the e:z:aained_les from open weekly _rkets and village butcb”,.hops. \4) Coliforms
Incidence of Coliforms and Faecal coliforms were 97.8 ~ and 94.? ~ and 93.3 % and 87.3 % of examined meat samples from open weekly markets and
village butcher shops respectively.
l5J ~scherlchia col< Incidence of E.coli were 28.9 ~ and 41.8 % of
the examined samples collected from open weekly markets and village butcher shops respectively. ~hile two
types of E.E.coli were isolated. The isolated serotypes were 02b K60 and 0111 K58 in 4.44 % for each from open
weekly Iltu’ket_pI es while 1.8~ 1- for each fromvillage butcher shop samples.
l 6) Salmonellae Two 8tra~ of S.typblmurlum were isolated from
meat samples ”’lected fra. open weekly market withincidence ot ~4 ~~. While one strain of S.ne•.’ port
was isolated ,... meat saaples collected from village
butcher shop ;”’Ples.
The resistant pattern of the isolated Salmonellae against 11 antibiotic and sulphonamide were conducted. Obtained results revealed that S.new port was sensitive to Amikacin and Amoxicilin,while S.typhimurium was
sensitive to Amikacin,Amoxicilin and Neomycin. \7) Types of isolated Gram negative organisms
The obtained results showed that Acinetobacter anitratum,Arizona,”eromonas,C.diversus,C.freuncii , Edwerdsiella terada, Ent.agglomerans,Ent.aerogenes,
bnt.aerogenes II , Ent.aerogenes IV,Ent.cloacae , Ent.cloacae II ,Ent.cloacae IV , Ent.sokbzakii,E.coli type I , Escherichia blattae , E.coli type II , E.coli intermediate type II , Klebsiella oxytoca,K.pneumoniae
subsp.pneumoniae, K.pneumoniae subsp.ozonae,Ubesum bacterium proteus biotype 2, Pseudomonas,P.mirabilis,
P.morgani , P.rettgeri , P.vulgaris , Providencia stuartti , ::i.newport, S.typhimulium , Serratia fanticola,
5serratia liqueficaDs , ~.rratla marcescens , Serratia plymathica , Shi£ella boyd1 could be isolated from different meat samples with varying percentages ranging.