الفهرس 
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Abstract
The contamination of meat products with pathogenic bacteria will render them unsafe to consumers as they are encountered in causing food poisoning as well as they reflect the hygienic status of these products. In the current study, a total of 100 random samples of meat products represented by basterma, sausage, luncheon and beef burger (25 of each) were collected from different supermarkets from Alexandria Province. Each sample was kept in separate sterile plastic bags and transferred directly with a minimum of delay to the laboratory of Food Hygiene Department, Faculty of Veterinary Medicine, Alexandria University in an insulating refrigerated container under possible aseptic condition to avoid any changes in the quality of the samples. Samples were subjected to bacteriological examination immediately after arrival to the laboratory for isolation of different pathogenic bacteria that may contaminate these products as E. coli, Salmonellae, Shigella and Y. enterocolitica.
The obtained results revealed that: The incidence of E. coli in the examined samples of basterma, sausage, luncheon and beef burger was 32, 60, 24 and 36%, respectively.
• Serotyping of the obtained isolates of Enteropathogenic E. coli from the examined samples of meat products revealed the detection of: O111:k58 strain at the rate of 4, 8 and 12% from the examined samples of basterma, sausage and beef burger, respectively.
o O124:K72 strain at the rate of 4, 12, 8 and 8% from the examined samples of basterma, sausage, luncheon and beef burger, respectively.
o O26: K60 strain at the rate of 4, 12, 4 and 4% from the examined samples of basterma, sausage, luncheon and beef burger, respectively. O128:K67 strain at the rate of 8, 12, 8 and 8% from the examined samples of basterma, sausage, luncheon and beef burger, respectively.
o O86: K61 strain at the rate of 8, 8, 4 and 8% from the examined samples of basterma, sausage, luncheon and beef burger, respectively. O157:H7 strain at the rate of 4, 8 and 8% from the examined samples of basterma, sausage and beef burger, respectively.
• The incidence of Salmonellae in the examined samples of Basterma, sausage, luncheon and beef burger was 8, 8, 4 and 8%, respectively. Serotyping of the obtained isolates of Salmonellae from the examined samples of meat products revealed the detection of:
o S. Enteritidis strain at the rate of 4% from the examined samples of basterma only. S. Typhi strain at the rate of 8 and 4% from the examined samples of sausage and beef burger, respectively.
o S. Paratyphi strain from the examined samples of basterma, luncheon and beef burger (4% of each). The incidence of Shigella in the examined samples of basterma, sausage, luncheon and beef burger was 12, 24, 8 and 28%, respectively.
• Biochemical identification of the obtained isolates of Shigella species from the examined samples of meat products revealed the detection of following strains: S. dysenteriae at the rate of 8, 12, 4 and 16% from basterma, sausage, luncheon and beef burger, respectively.
o S. flexneri from sausage and beef burger at the rate of 4 % of each. S. sonnei at the rate of 4, 8, 4 and 8% from basterma, sausage, luncheon and beef burger, respectively.
• The incidence of Y. enterocolitica in the examined samples of basterma, sausage, luncheon and beef burger was 8, 24, 4 and 28%, respectively. The hygienic significance as well as public health hazard of each isolated pathogenic bacteria, as well as the recommended measures to lower these microorganisms in meat products and improve the quality of meat products was discussed.