الفهرس 
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Abstract
Meat has long been known for its nutritive composition which could explain why it is being consumed by many people worldwide. The protein profile of meat consists of amino acids that have been described as excellent due to the presence of all essential ones required by the body. A large proportion of the world’s population relies on meat as a source of food. It has also been proved that protein and vitamins (especially A and B12) in meat could not be substituted for by plant sources, further justifying the nutritive importance of the former.
Raw meat is not only highly susceptible to spoilage but also may harbor many important pathogenic microbes making the meat a risk for human health, as, without the proper handling and control of these pathogens, foodborne illnesses may occur. Therefore present study was designed to assess the microbial load such as S. aureus, E. coli, and Salmonella from raw meat at abattoirs and retail outlets in different areas in Dakhlia Governorate.
The present work was carried out to investigate:
1- Microorganisms counts from raw meat at abattoirs and retail outlets (Total Aerobic Plate Count (APC), Total Enterobacteriaceae Count (TEC), Total Coliform Count by most probable number (MPN) method (TCC) and Total Staphylococcal Count (TSC)). Isolation of E. coli and Salmonellae organisms.