الفهرس 
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Abstract
serovars namely, 026: K60 (B6), 0111: K58 (B4), 055 : K59 (B5), 0126: K71 (B:6), 086
K61 (B7) and 0125 : K70 (B15). The serovar 026 : K60 was recovered from fresh raw beef, frozen minced meat and luncheon. The serovar 0:11 : K58 was recovered from fresh raw beef and luncheon; the serovar 055 : K59 was obtained from fresh raw beef and luncheon; the serovar 0126: K71 was recovered from fresh raw beef, frozen beef, frozen minced meat and sausage. The serovar 086: K61 was obtained from frozen minced meat and sausage; whereas, the serovar 012,5 : K70 was recovered only from beef burger. Non of the E. coil strains recovered from basterma were enteropathogenic. Recommended measures to produce meat and meat products of good microbiological quality and to ensure a maximum safety to consumer were discussed.