الفهرس 
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Abstract
A total of2lO random samples of meat products such as frozen meat, luncheon, hot dog, frankfurter, oriental sausage, burger and pasterma (30
from each) were collected from different supermarkets at Alexandria Governorate. The weight of each sample was about 500 grams. The samples
were directly transferred to the laboratory tinder complete aseptic conditions with a minimum of delay where they were examined bacteriologically.
The results revealed that:
1- The total aerobic bacterial count of frozen meat, luncheon, hot dog, frankfurter, oriental sausage, burger and pasterma were ranged from 2x102 to 5x10,6xlO2 to 6x103, 5xlOto4xlO3,3x10 to 6x103, 8x103 to
5x106, 8x102, to 4x106 and 5x104 to 4x108 with a mean values of
5.4x104 ± 2.02x104, 1.9x105 ± 3.8x104,7.6x102±2.1x102,1.4x103±
3 6x102, 6 2x105 ± 2 2x105, 8 6x105 ± 2 05x105 and 7 5x107 ± 23 x107 cfu!g respectively.
2- The total aerobic spore formers count of frozen meat, luncheon, hot dog, frankfurter, oriental sausage, burger and pasterma were ranged from 1x102 to 5x103, 1x102 to 5x104, 2x10 to 3x103, 4x10 to 8x102, 4x102 to 3x104, 1x102, to 3x104 and 5x102 to 5x106 with a mean values of l.63x103 ± 2.82x102, 8.35x103 ± 2.33x103, 3.25x102±l.13xl02