الفهرس 
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Abstract
The present study was carried out on ninety samples of meat products which they were collected randomly from different supermarket at Sharkia governorate, Egypt, at different sanitation levels. The collected samples represented meat samples as (10 each of beef kofta, beef burger, minced beef, beef sausage, basterma, meat luncheon, beef roast, hot dog and meat frankfurter).
Staphylococcus aureus in raw meat products:
The result showed that incidence of Staph.aureus was 70%, 60%, 70%, 60% and 70% in beef kofta, beef burger, minced beef, beef sausage and basterma, respectively with mean values of 8.5×103 ± 1.2×103, 7.5×104 ± 2.5×104, 3.5×103 ± 0.99×103, 5.1×103 ± 0.88 ×103 and 7.3×104 ± 1.5×103cfu/g, respectively.
The higher mean count of Staph.aureus in raw meat product samples was in basterma and then beef burger followed by beef kofta and beef sausage and finally minced beef.
Staphylococcus aureus in cooked meat products:
The results showed that incidence of Staph.aureus was 60%, 20%, 40% and 70% in meat luncheon, beef roast, hot dog and meat frankfurter, respectively with mean values of 2.5×103 ± 1.5×103, 5.7×102 ± 1.7×102, 7.4×103 ± 2.1×103 and 1.2×103 ± 0.85 ×103 cfu/g, respectively.