الفهرس 
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Abstract
The objectives of this study were:
Part I (survey):
1- Evaluate the organoleptic properties of examined raw meat, fresh minced meat, luncheon, beef burger and sausage samples.
2- Evaluate the chemical quality (pH, TVN, TBA) of examined raw meat, fresh minced meat, luncheon, beef burger and sausage samples.
3- Bacteriological evaluation of examined samples:
a- Detection of aerobic plate count (APC).
b- Isolation and identification of L. monocytogenes with molecular characterization of the existed L. monocytogenes isolates using PCR for detection of their virulent genes.
4- Mycological evaluation of examined samples: Through isolation and identification of some mould genera. Their ability to produce lipase and protease enzymes was also detected.
Part II (Experimental study):
Improving the sanitary status of meat and meat products via evaluation the antimicrobial effect of clove, thyme, garlic natural Eos and potassium sorbate in the contaminated minced meat and enhancement of its shelf life.
Part I (survey):
A total of 200 raw meat and meat products (minced meat, sausage, beef burger and luncheon) (40 of each) were collected from different markets at Zagazig city, Sharkia governorate, Egypt.