الفهرس 
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Abstract
This study performed to evaluate the vacuum packaged beef salami as one of vacuum packaged meat products on Egyptian markets. Sixty samples of vacuum packed beef salami collected from different retail markets and divided into 6 groups with interval 15 day between groups was 15 days from manufacture date. Each group was examined to determine their microbiological profiles. The obtained results indicated that the mean value was (17 ± 11) for aerobic & anaerobic plate count of 1st group 15 day from manufacture, while it reached to (33 ± 25) for Psychrophilic microorganism & Staphylococcus spp. On the other hand the mean values in last group which represent the last day of manufacturing date reached to (6.5X103 ± 1.1X103) for aerobic plate count, (1.4X105 ± 2.7X104) for Psychrophilic microorganism, (1.6X104 ± 9.6X102) for anaerobic plate count and (104 ± 4.1X103) for Staphylococcus spp. of last group. The study compare its results with Egyptian Standard Organization and revealed that only 2(2.77%) out of 60 vacuum beef salami samples not according the Egyptian Standard Organization due to its content of aerobic microorganisms which become over than permissible limit (104). When tested for Psychrophilic microorganism the study found that 17(27.78%) out of 60 salami sample become not according the Egyptian Standard Organization from date of 75 days of production and about 49(80.56%) out of 60 salami samples which were above the legal limit of total anaerobic count which appeared from samples aged 60, 75 and 90 days post production. The microbiological identification of Aerobic microorganisms isolates revealed the presence of Streptococcus spp. 90(41%) out of 217 isolates, while found Corynebactreium spp .46(21%), Staphylococcus epidermis 33(15%), Micrococcus spp. & S. aurous 14(6.5%), and the lowest number was of Bacillus spp. & Lactobacillus spp. 10(5%) from the total isolates. Also the study identified the Staphylococcus spp. revealed the following species of Staphylococcus xylosus 52(38.53%) out of 135 of staphylococcal isolates from tested vacuum beef salami samples, Staphylococcus aurous 40(29.63%), Staphylococcus epidermis 25(18,52%) and Staphylococcus intermedius 18(13.33%). The microbiological screening of all samples were free from pathogenic or food poisoning microorganisms as; Staphylococcus aurous coagulase positive, Clostridium perfringens, Salmonella spp., Shigella spp., Escherchia coli, Colliform and Brochothrix thermophacta except presence of Bacillus cereus which appear on sample aged 60 days post production. Finally the study concluded from results that the shelf-life of examined vacuum packaged beef salami samples was not extending beyond the second month post production.