الفهرس 
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Abstract
The achieved results in this study revealed that presence of pathogenic microorganisms such as E.coli and Staphylococcus aureus, beside the presence of other enteric pathogens in ready to eat meats which already not exposed to further heat treatment is considered a great source of food poisoning illnesses and other serious hazards for consumers; and it indicates the poor personal hygiene, poor sanitary practices and the bad conditions under which food is prepared and served, also the absence of awareness about the food safety issues and safety practices that should be applied during and/or after cooking.
Moreover, this study demonstrated that more aggressive and advanced screening methods are required for better inspection and identification of food poisoning microorganisms, such as mPCR which performed easily rapid and sensitive detection of Shiga toxin producing E.coli virulent genes and Staphylococcus aureus enterotoxins in shorter time, which help in rapid treatment and control of the risk of these bacteria which its control become harder due to increase of antimicrobial multidrug resistance that considered a great serious problem to public health as it mean that treatment of those bacteria are no longer work.
So based on the antimicrobial susceptibility obtained in this study, the recommended antibiotics used in prescription for treatment of infections due to pathogenic E.coli are Gentamicin, Ciprofloxacin and Kanamycin; while, Oxacillin, Cephalotin and Enrofloxacin are suggested for treatment of Staphylococcal food poisoning infections recorded in Zagazig city.