الفهرس 
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Abstract
In the present study ISO 6579 (2002) method was used to investigate the presence of salmonellae in milk and meat products. Salmonellae was detected in 5% of minced meat samples, 10% of the 20 burger samples, 35% of sausage samples and 25% of poultry products. Salmonella isolates were identified as Bolombo (1), Cerro (1), Enteritidis (1), Infantis (3), Kentucky (1), Lagos (n=2), Newlands (1), Newport (1), Saintpaul (1), Sandiego (1), Senftenberg (1) and Typhimurium (1). Most isolates were sensitive to colistine sulphate and ciprofloxacin (94.1% each) followed by amoxicillin (82.4%), sulfa-trimethoprim (70.6%), ampicillin, danofloxacin and gentamicin (64.7% each).On the other hand, 100% of isolates were resistant to lincomycin followed by penicillin (64.7%). Also, the isolates were resistant and intermediate resistant to tetracycline (76.5%), streptomycin (76.4%) oxytetracycline (70.6%) doxycycline (57.1%) and nalidixic acid (53%). All the tested Salmonella isolates were multiple drug resistance.
In the present study, the role of heat stresses was investigated among the isolates. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis of heat treated salmonellae was revealed production of stress proteins. Eight heat treated isolates had a 25.4 kDa protein. The phage shock protein A gene, (pspA) encodes a 25.4 kDa protein. Three and ten heat treated isolates had a protein band at 90-98 and 70-77 kDa, respectively. Four major classes of heat shock proteins (Hsp90, Hsp70, GroE, and small heat shock proteins) are known to function as molecular chaperones. Ten heat treated isolates had a protein band at 100-130KDa.The Hsp100 family. Eleven heat treated isolates had a band at 59-64 KDa.The Hsp60 family.14 and 15 heat treated isolates had a band at 40-44 KDa and 19-22 KDa, respectively. In conclusion,
The findings in this study suggest that contaminated meat and meat products are sold to consumers and exposing them to food borne hazards. Results also indicate poor sanitation of the environment under which animals are slaughtered, transported, processed and sold. Thus it is important to realize that management of meat safety risks should be based on an integrated effort and approach that applies to all stages, from the producer through the processor, distributor, packer, retailer, food monitoring authorities and consumer. Our results also demonstrate that measures to control the use of growth promoters or antimicrobial agents in food animals are insufficient to minimize the emergence of resistant strains. Thus contributing to the development of the pattern of resistance observed.