الفهرس 
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Abstract
One handered randam samples (25 each from pasterma, minced meat, luncheon and beef burger) were collected from different supermarkets in Alexandria city, and examined for the incidence of gnterococci.
The means of Total Enterococci count/g on Enterococcus selective differential media (ESD) and on kanamycin aesculin azide agar (K.A.A) in pasterma. minced meat, luncheon and beef burger were 5.2 X 106 ± 1.05 x106, 2.6x 106 ±7.9x i0 , 3.4X 106 ±9.8 X i5 and 3.2 x ± 1.08 x respectively.
Strept. Faecalis var. Faecalis was present in 66.67% and 71.43% of examined samples of pasterma and minced meat, respectively. While, Strept. Faecalis var. liquefaciens was detected In 33.33% and 28.57°!o of pasterma and minced meat, respectively.
On The other hand Strept. Faecium var. raecium was present Ifl 76.92% , 72.22%, 80% and 77.3 % of pasterma, minced meat, lunchean and beef-burger, respectively. While Streptococcus Faecium var. casseliflavus appeared in 23.O8%, 27.78%, 2O% and
22.7% of pasterma, minced meat, luncheon and beef-burger, respectively.
The incidence of Enterococci on the ESD:
Strept. Faecalls proved to be present in 48%, 56% and 1 6% of examined samples of pasterma, minced meat and luncheon, respectively. While Strept. Faecium was present in 400!o, 440!o, 64°!o and 24°!o of pasterma, minced meat, luncheon and beef burger, respectively, Mean while Strept. intermediate could be isolated from 64% of beef burger samples.
The incidence of enterococci on K.A..4 agar:
Strept. raecalis could be isolated from 36% and 28% of pasterma and minced meat respectively, but Strept. Faecium was present in 52%, 72%, 80% and 88% of examined samples of pasterma, minced meat, luncheon and beef burger, respectively.
As no medium was completely selective for enumeration and isolation of Enterococci. Two parallel selective media, Enterococcus Selective differential media and Icanamycin Aesculin Azide agar were used (Reuter, 1985).
The sanitary and public health significance of Enterococci as well as control measures for production of good quality meat and meat products were discussed.