الفهرس 
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Abstract
A total of 100 random samples of luncheon , sausage, hamburger and frankfurter (25 samples of each) were collected from different supermarkets at El-Kalyobia governorate to be examined bacteriologically for detection of some food poisoning microorganisms.
Furthermore, citrobacter, enterobacter, klebsiella, proteus and serratia species were isolated from different samples of meat products at percentages of 25%, 29%, 21%, 26% and 9% respectively. While, salmonella organisms were not detected in any examined samples of meat products. The percentage of Staphylococcus aureus, in the examined samples of luncheon, hamburger, sausage and frankfurter were 56%, 68%, 72% and 60%, respectively.
Furthermore, 56%, 68%, 72% and 60% of the examined luncheon, hamburger, sausage and frankfurter samples, respectively, have exceed the permissible limits of contamination with S. aureus according to EOS (1991). The differences between the examined samples of different meat products as a result of total staphylococci count were significant (P<0.05).
Clostridium perfringens was isolated from 16% of examined luncheon samples at count ranged from 10 x 10 to 15 x 10 with a mean value of 12.25 x 10 + 1.11 x 10 . In contrast, C. perfringens failed to be detected in all the examined samples of hamburger, sausage and frankfurter. Typing of C. perfringens indicated that type A of C. perfringens was only recovered from luncheon. Public health importance and possible sources of meat products contamination as well as some recommendations to improve the quality of such food articles were discussed.