الفهرس 
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Abstract
This work was carried out to study the prevalence of bacterial contamination of table eggs especially food poisoning bacteria as Salmonella and E. coli and to determine total bacterial count, total coliform count and total Enterobacteriaceae count. This work was done in Food Hygiene Control Department, Faculty of Veterinary Medicine, Mansoura University. This study included 100 samples (25 of each Brown shell, White shell and Baladi eggs) and each 6 eggs represented as one a composite sample. Samples were collected randomly from Mansoura markets, shops and homes in Mansoura city, Dakahlia, Egypt. In this study E. coli and Salmonella were isolated followed by biochemical reaction and for accurate conformation PCR was done. The prevalence of E. coli in shells of Baladi eggs, Red shell eggs , White shell eggs and duck eggs were 12%, 8%, 16%, 20% while in the contents were 4%, 0%, 4%, 8%, respectively. The prevalence of Salmonella in shells of Baladi eggs, Red shell eggs , White shell eggs and duck eggs were 12%, 12%, 4%, 20% while in the contents were 0%, 4%, 0%, 0%, respectively. The frequency distribution of Total Enterobactericeae Count among examined table eggs indicated that 4%, 32%, 4%, 16% of Baladi, Duck, Brown and White egg shell exceed that the acceptable limit of enterobactericeae (102/gm) by European communities, while 8% of duck content exceed these microbial standard. PCR and multiplex PCR were used for molecular characterization of representive bacteriologically and biochemically identified isolates of Salmonella and E. coli.