الفهرس 
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Abstract
The present study was conducted on a total of 100 random samples of meat products represented by Frankfurter, Luncheon, Pasterma and Sausage (25 of each) was collected from different supermarkets of different sanitation levels at Alexandria province. The collected samples were examined microbiologically for the total bacterial count, the Enterobacteriaceae counts, the Coliform count, the Staphylococci count, Mould count and Yeast count.
The obtained results revealed that:
1- The mean values of the total bacterial count of Frankfurter, Luncheon, Pasterma and Sausage were 2.7 x 104 ± 2.2 x103, 2.9 x 104 ± 3.3 x103, 2.0 x 105 ± 1.9 x104 and 3.2 x 105 ± 2.6 x104 cfu/g. respectively.
2- The mean Enterobacteriaceae counts of Frankfurter, Luncheon, Pasterma and Sausage were 1.1 x 103±1.2 x102, 1.3 x 103±1.6 x10, 1.1 x 104±1.42 x103, 1.3 x 104±1.24 x103 cfu/g. respectively.
3- The mean value of Coliforms count of Frankfurter, Luncheon, Pasterma and Sausage were 9.1 x 102±1.1 x102, 8.7 x102±1.10 x102, 8.2 x 103±1.4 x103 and 9.1 x 103±2.1 x104 cfu/g. respectively.
4- The mean Staphylococci count of Frankfurter, Luncheon, Pasterma and Sausage were 1.2 X 104±1.1 x103, 1.6 X 103±8.1 x102, 3.2 X 104±1.4 x103 and 2.8 x 104±1.2 x103 cfu/g. respectively.
5- The mean of Mould count of Frankfurter, Luncheon, Pasterma and Sausage were 8.2 x 103±1.2 x103, 9.1 x 103±1.6 x103, 9.3 x 104±1.8 x104 and 8.9 x 104±1.6 x104 cfu/g respectively.
6- The Yeast count of Frankfurter, Luncheon, Pasterma and Sausage were 1.6 x 104±2.2 x103, 1.1 x 104±6.7 x103, 9.1 x 104±4.1 x103 and 1.1 x 105±7.1 x104 cfu/g. respectively.
There was a significant difference between the mean value of total bacterial count of Frankfurter and Luncheon with Pastrami and Sausage. Enterobacteriacea count, Coliform count and Mould count was significantly different between Pastrami and Sausage with Frankfurter and Luncheon. Significant difference also detected in Staphylococci count of all the examined meat products samples and Pastrami showed the highest Staphylococci count. Sausage meat product samples had the higher Yeast count with significant difference with all other examined meat products samples. All significances were at level P≤ 0.05.
The hygienic significance of increased total bacterial count, the Enterobacteriaceae counts, the Coliform count, the Staphylococci count, Mould count and Yeast count above the permissible limits and there public health hazard as well as the recommended measures to lower this contamination were discussed.