الفهرس 
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Abstract
The present work is carried out to assess the hygienic status of meat products like beef minced meat and baladi sausage in local shops in Zagazig city, Sharkia governorate, Egypt. A total of 50 samples (25 of each) were collected randomly from various levels of sanitation, to evaluate the bacteriological profile.
I-Survey part on meat products:
1-Sensory evaluation of meat products
Sensory analysis had become acceptable for examination of meat products. Present results recorded a mean of sensory score each of color, odor and texture was 6.8±0.10, 7.2±0.14 and 7.4±0.13 of beef minced meat samples, while baladi sausage samples listed 6.7±0.09, 7.6±0.12 and 7.1±0.15, respectively.
2-Bacteriological survey of meat products
Total aerobic bacterial count in the examined beef minced meat and baladi sausage samples ranged from 5.00 to 6.77 and 5.47 to 6.99 with mean values of 6.25±0.09 and 6.33± 0.08 log10cfu/g, respectively.
While, psychrophilic bacteria count in tested beef minced meat and baladi sausage samples ranged from 4.59 to 5.89 and 4.29 to 5.92 with mean values of 5.38±0.06 and 5.39± 0.06 log10cfu/g, respectively.
Moreover, Enterobacteriaceae count in the examined beef minced meat and baladi sausage samples were ranged from 3.30 to 5.11 and 3.00 to 5.84 with mean values of 4.42± 0.10 and 4.73± 0.13 log10cfu/g.
The S. aureus was detected in 48% of examined beef mined meat with count ranged between 4.3 and 5.14 with mean values of 4.72 log10cfu/g, while isolated from 28% of tested baladi sausage, with a mean count of 4.90 and a count range started with 4.79 to reach 5.01 log10 cfu/g.