الفهرس 
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Abstract
In recent years, there has been an increase in the production and consumption of processed meat products worldwide because of their high nutritive value and convenience as meat provides humans with essential amino acids, minerals and some vitamins. However, it may at time constitute a public health hazard due to the possible presence of foodborne pathogenic bacteria which cause illness, intoxication and sometimes outbreak of death.
A total of 105 random samples of beef luncheon were collected from different super markets in Alexandria city, by which they are subjected to microbiological.
The results revealed that:
-The mean value of aerobic mesophilic bacterial count of the examined locally manufactured beef luncheon samples was 7.06X104±1.4X104 cfu/g.
-The mean value of Enterobacteriaceae count of the examined locally manufactured beef luncheon samples was 8.5X103±3.3X103 cfu/g.
-The mean value of coliforms count of the examined locally manufactured beef luncheon samples was 2.3X105±1.4X105 cfu/g.
- The incidence of Staphylococcus aureus in the examined locally manufactured beef luncheon samples was 49.5%, while Salmonellae was not detected.
Mycological examinations:
-The mean value of the mould and yeast count of the examined locally manufactured beef luncheon samples was 6.6X105±1.6X105 cfu/g.
- The results showed that the incidence of mould isolates in the examined beef luncheon samples was Alternaria alternate spp. 2(2%), Asperigellus spp. 26(25%), Cladosporium spp. 5 (5%), Fusarium spp. 7(7%), Helmithesporium 1(1%), Paecilomyces spp. 11(10%), Penicillium spp. 43(41%), Syncephalostrum spp. 1(1%) and Trichoderma spp. 9(9%).
- Incidence of Aspergillus species isolates from the examined beef luncheon samples was A. candidus 1(4%), A. flavus 9(35%), A. fumigatus 4(15%), A. niger 5(19%), A. parasiticus 2(8%) and A. vesicolor 5(19%) respectively.
The hygienic significance of different microbial count in beef luncheon, as well as the recommended measures to lower this contamination was discussed.