الفهرس 
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Abstract
Fifty random samples of fresh sausage were collected
from different shops in Zagazig markets.
The present investigation was planned out to detect
the existance of food poisoning microorganisms in
such product.
The results of organoleptic examination proved that
the predominating colour of the examined sausage samples
was pink (48% of samples).
Regarding odour of sausage, it is evident that the
spicy odour was the most predominant (88% of samples);
while the other samples(12%) were either puterfied or
slighltly putrefied.
The average counts of Streptococcus facalis, Streptococcus
faecium and Streptococcus intermediate were
13.5x103 ,8xl 07 and 1.4xlU 7 gram sausage, respectively.
The average count of Staphylococcus aureus was
lS.6xl03/gram of ex•• ined sample. The average count of Coliforms was 10.7xl04jgram
of examined sausage.
Isolated microorganisms from sausage samples
include E.coli (26%), Entcrobacter aerogenes (14%),
Enterobacter cloacae (4%), Klebsiella aerogenes (30%),
Klebsiella pneumonae (26%), Citrobacter frundii (16%),
Proteus vulgaris (8%), Proteus mirabilis (22%), Proteus
rettgerii (2%), and Proteus morganii (8%).
The significance of the isolated organisms as well
as the suggestive hygienic measure were discussed.