الفهرس 
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Abstract
Ninety random samples of locally manufactured canned meat and sausage (45 of each) were collected from different super - markets for detection of anaerobic bacteria. Each canned product was collected from three processing plants representrd by three brands named I, II and III (15 of each) .
On the other hand, the bacteriological examination indicated that the mean values of examined samples of canned
meat and canned sausage Isolated strains of Clostridial species recovered from canned meat were identified as Clostridium bifermentans, Clostridium butyricum, Clostridium perfringens and Clostridium sporogenes. While mean Clostridium
hifermentans, Clostridium butyricum, Clostridium
perferingers, Clostridium sordellii and Clostridium sporogenes were isolated from canned sausage.
Moreover, Clostridium perfringens could be isolated from 6.67 %, 20 % and 33.33 % of canned meat collected from plants I, II and III with mean values Of 2.00 x 102, 5.00 x 102+ 0.26 x 102 and 8.80 x 102± 2.22 x 102,respectively. Whilemean Clostridium perfringens was detected in canned sausage with
26.67 % with an average However, all Clostridium perfringens type A strains isolated either from canned meat or canned sausage could resist heating at 100°C for 60 minutes. Moreover, 50 % of Clostridium Perfringens strains isolated from canned meat produced by plant III resisted the heating successfully for 120 and 180 minutes. While, none of the examined canned sausage samples produced by plant I and II resist heating at 100 °C for
180 minutes but 100% of canned sausage samples produced by plant III could survive this period of time.
Accordingly, the public health significance of isolated anaerobic bacteria and possible sources of contamination as well as some recommendations to control such serious
organisms were discussed.