الفهرس 
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Abstract
A total of 220 random samples of meat products include (70 manufactured raw minced meat, 50 sausage, 50 luncheon and 50 basterma samples) were collected from different localities (shops) and supermarkets in Assiut city for enumeration and isolation of B. cereus on KG agar by using surface plating technique. The results obtained could be summarized as follow:—
The mean value of B. cereus count pergram in the samples of raw minced meat, sausage, luncheon and basterma. respectively. B. cereus could be detected with varying percentage of meat products in raw minced 74.29%, in sausage 56%, in luncheon 48% and in basterma samples e8% respectively.
The grilling processing of manufactured raw minced meat had marked effect on the populartion of B. cereus and the count decreased from 2x107 to 2 X 102 per gram. Becereus organisms could not be detected in manufactured raw minced meat subjected to boiling and roasting processing.
DNase was produced at pH 9 and at pH 6.7 by 44.23% & 80.77%, 10.71% & 28.57%, 4;17% & 66.67%, 35.71% & 50% of strains isolated from manufactured raw minced meat, sausage, luncheon and Basterma respectively.
TNase was produced at pH 9 by 9.62% and 7.14% of strains isolated from manufactured raw minced meat and sausage respectively.
The public health importance of B. cereus as well as sanitary measures for improving meat and meat products are discussed.
The role of additives as a source of contamination of meat and meat products with B. cereus, where meat or meat products which highly seasoned with spices containing high number of B. cereus, due to spices often contained a large number of aerobic spore-former, therefore sanitary measures must be performed during production, processing, handling and distribution of the products to avoid symptoms of food poisoning comprising vomiting, diarrhoea nausea, and abdominal pains as well as food-spoilage due to contaminat-ion of the product with large number of B. cereus which multiply rapidly, if conditions are nigh, and produce sufficient toxins to induce symptoms of food poisoning.