الفهرس 
Material and methodsOnly 14 pages are availabe for public view
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Abstract
Fifty random samples of market minced meat were collected from different shops located in different areas of variable sanitation levels in Assiut City. The samples were examined physically, chemically and microbiologic-ally as well as, for detection of pathogenic organisms. 1-Organoleptic examination : The light red colour was found in 28 (56%), while red, rosy, yellowish red and greyish red colours were present in 9 (18%), 2 (4%), 3 (6%) and 8 (16%) respect-ively.
The odour varied between specific 23 (46%), spicy 14 (28%) and onion 13 (26%). As regard taste ,78 % were accepted whereas 22% were off flavour. 2-Chemical examination : The pH of examined samples lied between 4.5 and 7.7. Starch could not be detected in the examined samples. The pH value of minced meat cannot be relied upon as a decessive indication of decomposition but it may be complementary to microbiological estimation.
3— Microbiological examination :
The mean value of total colony count wes 2.06 x 106 + 0.51 x 106 per gram with a significant difference between the examined samples as the highest count was 1.8 x 107 per gram, while the lowest one was 4.5 x 104 per gram.
The meen values of Enterobacteriaceae, coliforms and faecal coliforms were 8.7 x 105 + 1.23 x 105, 6.43 x 103 + 6.98 x 102 and 1.45 x 103 + 4.26 x 102 per gram respectively.
As regard enterococci count, the mean value was 6.36 x 102 + 1.5 x 102 with a minimum of </, 100 and a maximum of 5 x 103 per gram. The mean value of Staph aureus count was 9.6 x 10 + 4.6 x 10.
Qualitative analysis of organisms isolated from bacteriological examination of collected minced meat samples revealed the presence of members of enteric group organisms, as well as, staphylococci.
Regarding the enteric group of organisms: coliforms, proteus species, arizona species edwardsiella and
salmonella species could be isolated in the following percentages: 33.57, 19.58, 5.59, 2.1 and 2.1 respective-ly.
Regarding coliform organisms, Enterobacter species was the most prevalent one (39.58%) followed by Klebsiella species (27.08%), E. coli and Citrobacter species (16.67%) for each. Enteropathogenic E. coli were present 6 (75%) out of 8 isolates, while two strains were untypable.
Salmonellae could be detected from the samples examined and identified as S. typhi, S. paratyphi A. and S. paratyphi B. Staph sure us was found in 14 (9.79%) out of 143 isolates.
The results achieved in this study proved that minced meat has been produced and handled under neglect-ed hygienic conditions.