الفهرس 
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Abstract
A total of 100 random samples of different meat products were
collected from two different districts in Alexandria city; one of low standard level of hygiene and other of high standard (50 samples of each). Accurately, 50 samples of raw frozen meat, minced meat, beef burger, sausage and luncheon (10 of each) were collected from different retail stores and supermarkets located in each district and subjected to bacteriological examination to evaluate their quality and the conditions
under which the products were manufactured. Differences associated with Aerobic Plate Count, Enterobacteriaceae count and coliform count as result of type of meat product were significant (p 0.05). Furthermore, high significant differences (p 0.01) were reported between the two levels of hygiene in their effects on these bacterial groups, while the interaction between the type of meat product and the level of hygiene was not significant. Regardless the type of meat product, Citrobacter freundii (24%), Proteus morganii (14%), Enterobacter cloacae, Klebsiella pneumoniae, Klebsiella ozaenae (12% of each), Citrobacter diversus, Proteus vulgaris (10% of each), E.coli, Enterobacter aerogenes, Proteus mirabilis (8% of each), Salmonellae, Shigella dysentriae, Enterobacter hafnia (6% of each), Shigella flexneri, Serratia marcescens and Serratia liquefaciens (4% of each) could be isolated from different meat products produced at low level of hygiene. Furthermore, 2 Enteropathogenic strains of E.coli were isolated from frozen meat samples produced at high level of hygiene. one isolate of E.coli was serologically identified as 0126:K71 (B16) and the remaining isolate was untypable.
Accordingly, the meat products produced under low level of hygiene had higher bacterial counts and more contaminated with various types of microorganisms than those produced at high level of hygiene. Thus, consumption of such products may constitute a public health risk.
Public health significance of isolated microorganisms and sources of contamination of various meat products as well as suggestive hygienic measures to improve the sanitary status of such meat products were discussed.