الفهرس 
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Abstract
Sixty samples (20 each of chilled meat, frozen minced meat and frozen hamburger-retailed under different market names) were randomly collected from different local butcher shops and supermarkets of different sanitation levels at Zagazig. Collected samples were examined bacteriologically for determination of the incidence as well as the count of psychrotrophic microorganisms using the standard method (7°C/10 days) and rapid method (25°C/24 hours) following both surface spread and pour-plate techniques. The obtained results showed that Pseudomonas, Flavobacterium, Alcaligenes, Acinetobacter, Moraxella, Chromobacterium, Aeromonas hydrophila, A. sobria, A. caviae, Enterobacter cloacae, E. aerogenes, E. sakazaki, Proteus vulgaris, P. mirabilis, Providencia, Hafnia alvei, Erwinia herbicola, Edwardsiella, Serratia liquefaciens, S. marcescens, Citrobacter freundii, Klebsiella aerogenes, K. pneumoniae and Escherichia coli were the Gram-negative psychrotrophic bacteria could be isolated and identified from different samples at both two temperature levels of incubation with varying percentages ranging from 5% to 95%.
While the Gram-positive ones which could be also isolated from different samples with varying percentages were Bacillus sp., Staphylococcus sp., Streptococcus sp., Micrococcus sp., Lactobacillus sp., Leuconostoc sp. and Corynebacterium sp.
On the other hand, the Pseudomonas species which could be isolated and identified from different examined samples at the two temperature levels were Pseudomonas aeruginosa, P. fluorescens, P. putida, P. maltophilia, P. cepacia, P. alcaligenes, P. aureofaciens, P. vesicularis, P. diminuta, P. stutzeri and P. acidovorans.
The economic importance and public health significance of such existences as well as the suggestive measures were declared.