الفهرس 
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Abstract
A total of one hundred samples of pastrami, luncheon meat, burger and sausage 25 each were collected from retail supermarkets ,in Marsa Matrouh province .
Samples were purchased in 250gm each and transported to the laboratory in an insulated, ice box ,and analyzed with minimum of delay( within 3 hours of arrival).
For determination of : Aerobic mesophilic bacteria , Enterobacteriaceae , Coliforms and yeast and mold counts.
The collected samples were also examined for the presence of : staphylococcus aureus , E.coli and Salmonellae .
Microbiological results revealed that :
7.1.Microbiological evaluation of some meat products.
7.1.1 Aerobic mesophilic bacterial count of examined meat product samples varied from 7.70 x104 to 29.00 x104 with a mean value of 17.28x104 ± 1.23x104 for burger, 4.7 x104 to 22.00 x104 with a mean value 13.49x104 ± 1.01x104 for luncheon , 5.8 x104 to 29.00 x104 with a mean value 15.32x104 ± 1.11x104 for pastrami and 5.2 x104 to 29.00 x104 with a mean value 14.69x104 ± 1.39x104 cfu/g for sausage , respectively.
7.1.2 Enterobacteriaceae count of examined meat product samples ranged from 6.6 x104 to 29.00 x104 with a mean value 15.41 x104 ± 1.11 x104cfu/g for burger and from 8.9 x104 to 24.00 x104 with a mean value 16.48 x104 ± 0.73 x104 cfu/g for luncheon , from 4.7 x104 to 29.00 x104 with a mean value 15.85 x104 ± 1.46 x104 cfu/g for pastrami , while from 5.8 x104 to 29.00 x104 with a mean value 15.28 x104 ± 1.30 x104 cfu/g for sausage , respectively.
7.1.3 Coliforms count of examined meat products samples ranged from 3.4 x104 to 26.00 x104 with a mean value 11.76 x104 ± 0.99 x104 cfu/g for burger, from 6.7 x104 to 21.00 x104 with a mean value 13.06 x104 ± 0.77 x104 cfu/g for luncheon , from 3.2 x104 to 28.00 x104 with a mean value 12.40 x104 ± 1.34 x104 cfu/g for pastrami and from 4.4 x104 to 24.00 x104 with a mean value 10.57 x104 ± 1.10 x104 cfu/g for sausage , respectively.
7.1.4 Yeast and Molds count of examined meat products samples ranged from 4.2 x103 to 20.80 x103 with a mean value 11.40 x103 ± 0.87 x103 cfu/g for burger, from 6.8 x103 to 19.00 x103 with a mean value 12.85 x103 ± 0.64 x103 cfu/g for luncheon , from 3.6 x103 to 19.00 x103 with a mean value 10.04 x103 ± 0.77 x103 cfu/g for pastrami and from 3.8 x103 to 27.00 x103 with a mean value 10.28 x103 ± 1.06 x103 cfu/g for sausage , respectively.
7.1.5 The incidence of identified positive coagulase Staphylococcus aureus isolated from examined meat products samples (luncheon, sausage, pasterma and Beef burger). were 36%, 40%, 72% and 64% respectively.
7.1.6 The incidence of E. coli were 24,28, 28 and 24% for (luncheon, sausage, pastrami and Beef burger) respectivly. The isolated serovars of E-coli were O86 ,O124,O119,O26, O111 and O55for beef luncheon. But the isolated serovars from beef sausage were O111 ,O55, O124,O127, O113,O125and O119.The isolated serovars from pastrami were O113,O26,O124,O119,O55,O111,O128 and O86. Finally the isolated serovars from beef burger were O125,O127 ,O86 ,O124 ,O55 and O119 .
7.1.7 The incidence of identified Salmonellae spp. isolated from meat product samples (luncheon, sausage, pastrami and Beef burger) were 0, 32, 0 and 4% respectively. Serological typing of Salmonellae identified in the examined meat product samples revealed that (2) S. Enteritidis ,( 3) S. Typhimurium, (2) S.Virchow and (1) S.Anatum isolates were recovered from 25 sausage samples , and 1 S.virchow from 25 beef burgers samples . Salmonella could not be detected in ready to eat meat products (pastrami and luncheon) .
The sources of contamination of the isolated microorganisms as well as the recommended measures to control this contamination were discussed previously.