الفهرس 
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Abstract
This study aims to determine the microbiological quality of some meat products such as Kofta, Burger, Sausage and Luncheon samples before and after frying heat treatment. These samples are produced by two different companies collected from Damietta city, Egypt, and showing effect of frying heat on microbial load. The obtained results for microbiological evaluation of Kofta samples showed that the highest value of total bacterial count in raw Kofta of company B sample being 6.51 (log10 cfu/g), but the lowest value of company B of Luncheon being 4.48 (log10 cfu/g). The highest value of Listeria sp. count in Kofta samples of company B sample being 5.58 (log10 cfu/g). On the other hand Listeria sp did not find in Luncheon samples of company A & B and in company A of Sausage sample. The highest value of Bacillus cerues count in Burger samples in company A sample being 5.06 (log10 cfu/g), but the lowest value in company B of Luncheon being 3.39 (log10 cfu/g). The highest value of Staphylococcus sp. count of Kofta samples in company B sample being 5.55 (log10 cfu/g). ), but did not find in Sausage sample of company B. The highest value of Aeromonas sp. count in Kofta samples of company B sample being 5.50 (log10 cfu/g). On the other hand Aeromonas sp did not find in company A of Sausage. The highest value of Salmonella and shigella sp. count in Kofta samples of company B sample being 5.70 (log10 cfu/g). On the other hand, Salmonella and Shigella sp. did not find in company A of Kofta, Burger and Sausage also did not found in Luncheon samples. The highest value of Enterobacterace count of company B Kofta and Burger samples, also in company A of Sausage sample being 6.38 (log10 cfu/g), but the lowest value in company B of Luncheon being 3.04 (log10 cfu/g). The highest value of anaerobic bacteria count in company B of Kofta, Burger and Sausage samples being 6.38 (log10 cfu/g). On the other hand, anaerobic bacteria did not found in company A of Luncheon sample. The highest value of fungal count of company A Sausage sample, being 6.85 (log10 cfu/g), but the lowest value of company B Luncheon being 2.77 (log10 cfu/g). Among of all 126 bacterial isolates 18 isolates were Listeria SPP, 15 isolates were Staphylococcus aureus, 2 isolates were Micrococcus, 25 isolates were Bacillus isolates, five isolates were Aeromonas sp, 4 isolates were Klebsiella spp, 4 isolates Salmonella sp, 10 isolates were Esherichia sp, 1 was Enterococcus faecalis, 4 isolates were selected to more identify by polymerase chain reaction (PCR) it being B. clausii, B. aerius, Klebsiella pneumoniae and Enterococcus faecalis by sigma company. Fifteen fungal isolates were isolated from all samples being Aspergillus japonicas, Aspergillus flavus, Rhizopus oryzae, Penicillium aurantiogriseum, Cladosporium herbarum