الفهرس 
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Abstract
Meat and meat products is an important food item in most countries due to its contribution in solving the problem of food animal shortage. Also, it contains high amount of protein of high biological value which contains essential amino acids, and it contains many vitamins and minerals which are required for human nutrition.
Heat processing of the meat is one of the most technological method that help in improving the meat quality and decreasing the bacterial number in meat.
The most important heat processed meat products under Egyptian conditions include (Sausage, Pasterma, Luncheon and Kofta).
This study was carried-out on a total of 100 random samples of retailed meat represented by meat products that includes Sausage, Pasterma, Luncheon and Kofta ( 25 of each) were collected from different supermarkets in Alexandria province.
Each sample was kept in a separate sterile plastic bag and transferred in an ice box to the laboratory under complete aseptic conditions with a minimum of delay. All collected samples were bacteriologically examined.
This study was carried-out for studying the quality assessement of heat processed meat products (Sausage, Pasterma, Luncheon and Kofta) through study the Microbial evaluation of (Aerobic bacterial counts, Enterobacteriaceae counts). Isolation and identification of some food poisoning bacteria (Salmonella, Staph aureus and E. coli)
The results of this study concluded that:-
A-Bacterial counts and incidences:
1-Aerobic plate count:-
cleared that, the higher APC observed in Sausage as its level reached to 22.69 X 104±8.14 X 104, followed by its count in Kofta as its count was 4.50 X 104±1.30 X 104 . While, the lower APC observed in Pasterma 3.01 X 104±0.58 X 104 and Luncheon 2.06 X 104±0.53 X 104, respectively.
2-Enterobacteriaceae count:
The higher level of Enterobacteriaceae observed in sausage as its level reached to 4.82 X 104 ±2.20 X 104 while, in Luncheon its counts reached to 2.01 X 104 ±0.45 X 104 . While the lower level of Enterobacteriacae observed in pasterma where the count reached to 1.29 X 104 ± 0.30 X 104, while, in Kofta its count reached to 1.03 X 104 ±0.31 X 104, respectively.
3-Coliforms count:-
The results showed that, the higher level of coliforms observed in sausage samples as its counts reached to 1.36 X 104 ±0.43 X 104 followed by its counts in luncheon as it reached to 0.36 X 104±0.15 X 104 and the lower level of coliform counts observed in pasterma samples as the level of coliform counts in it reached to 0.29 X 104±0.08 X 104, while, its level in kofta reached to 0.12 X 104±0.04 X 104 cfu/g, respectively.
4-Salmonella incidences:
The higher incidences of salmonellae observed in pasterma samples 8 (32 %), followed by sausage samples 6 (24 %), Luncheon 6 (24 %) and in Kofta 6 (24 %).
5-Staphylococcus aureus incidence:
The higher incidences of S. aureus observed in pasterma samples 14 (56 %), followed by sausage samples 11 (44 %) and the lower incidences of S. aureus observed in Luncheon 9 (36 %) and in Kofta 6 (24 %).
6-Escherichia coli:-
The higher incidences of E. coli observed in sausage samples 13 (52 %), followed by its incidences in Luncheon samples 9 (36 %). While, the lower incidences of E. coli onbserved in Pasterma samples 8 (32 %) and in Kofta samplews 8 (32 %), respectively.
B-Incidences and isolation of bacterial antigen:
1-Isolation and identification of salmonella antigin:
The higher incidences of salmonella isolates observed in Pasterma samples where S. typhimurium incidences reaced to 12 (48 %), S. entertidis 9 (36 %), S. chestar 4 (16 %) and S. Varchow 3 (12 %).
While, the incidences of salmonella incidences in Sausage constituted in S. typhimurium incidences reached to 12 (48 %), S. verchow 6 (24 %), S. anatum 4 (16 %), entertidis 3 (12 %).
The incidence of salmonella isolates in Luncheon samples constituted in S. Anatum 4 (16 %). While, in Kofta samples the salmonellae isolates constituted in S. Kentucky 2 (8 %).
2-Isolation and identification of enteropathogenic Escherichia coli isolates:
The higher incidences of E. coli isolates observed in Pasterma samples where , followed by samples of pasterma, luncheon and kofta.
The main serotype isolated were O55, O125, O111, O113, , O128, O86, O26, O124 and O119 and the strain of E. coli includes EPEC, ETEC, EHEC with different ratio..
3-Isolation and identification of Staphylococci isolates:
The higher incidences of Salmonella isolates observed in Pasterma samples where S. aureus incidences reached to 8 (32 %), S. epidermidis 2 (8 %).
While, the incidences of S. aureus isolates in susage samples showed a higher incidences in S. aureus 6 (24 %), S. spidermidis 3 (12 %)S. homins 1 (4 %), While, in Luncheon samples the main Staphylococcus isolates includes S. aureus 4 (16 %), S. epidermidis 2 (8 %). In kofta samples the isolates includes S. aureus 8 (32 %), S. epidermidis 3 (12 %).