الفهرس 
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Abstract
Meat is considered an important part of the human meal in the world .As tit is an important source of proteins and essential amino acids. Due to this rich composition, it offers a highly favorable environment for the growth of pathogenic bacteria and the microbiological quality of fresh meat has been receiving attention all over the world due to the occurrence of significant outbreaks of foodborne illness affecting consumers.So this Study was aimed to determine the pathogenic bacteria that could affect meat during Slaughtering and Carcass handling processes by the following :A grand total of 360 Swab samples representing 60 Cattle carcasses were taken from Cairo abattoir (El-Basaten, automatic abattoir) from each Slaughter Hall , In different Seasons under aseptic conditions. Swab samples were collected from the surface of the carcasses of different cuts as:L1: Posterior part of leg L2: abdomen L3: forearm R1: Post part of leg R2: abdomen R3: forearm from the Study results, the seasonal variations of APC count mean value of different examined seasons , halls and carcass cuts revealed that the Max. mean value was in Summer season for cuts L3 and R3 in hall 2 ( 8.6x104± 2.7 x103 ) And( 9.5x104± 4.8 x103 ) cfu ∕ cm2. While the max. mean value in Winter season was recorded for cuts R 3 (9.0 x104 ± 1.3 x104 ) and L3 ( 8.8 x104 ± 2.8x102) cfu ∕ cm2 also in hall 2 . These results in Summer and Winter indicate Bad hygeinic measurments and carcasses misshandling ( Specially cuts near to the floor and sources of contamination ) in Hall 2 at the abattoir.There was a significance difference of coliform Mean value in different examined regions of the carcass in summer and spring in hall1 and hall2 with value R3 in summer in hall 1 is ( 8.0 x102 ±3.2 x102 ) and in L3 in spring in hall 2 (2.7 x102 ±7.6 ).These results were considered a reliable index of high contamination (specially fecal contaminations ) and improper handling of carcasses during slaughter and evisceration processes .Results of Escherishia Coli revealed that the incidence of E.coli in examined 60 carcass was 5 with a percentage ( 8.3% ) and it’s serotypes were O26 : K60(B6 ) one strain was isolated with percentage 1.67% While other strain O111 : K58 ( B9 ) was isolated with the same percentage 1.67%. Unfortunately, the mentioned strains were Enterohemorhagic E.coli (EHEC). The last strain was also isolated from other region L3 O86 : K61 (B7) EPEC with the same percentage 1.67%.The total incidence of S.Typhimurium in this study from 60 carcasses (different cuts of the carcass and different halls of slaughter house ) were ( 8 %)•But This study failed to isolate staphylococcal spp.Achieved results in the present study proved that most of the examined meat were contaminated with aerobic bacteria , coliform , E. coli and Salmonella species , this considered objectionable, as they make the meat of inferior quality and unfit for consumption. So after the discussion of Public health hazards of the isolated microbes and their sources of contamination to meat , This study put some recommendations for Animals themselves and their preparation before slaughtering and handling of Carcasses after slaughtering .also The construction of the abattoir , Employee training and Recommendations for consumer itself .Finally , The HACCP ( Hazard analysis critical control points ) approach provides the greatest sanitary status of meat and then high quality endproducts which provides the greatest protection for the consumer than any of the other approaches for food safety.