الفهرس 
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Abstract
Milk, meat and their products are considered the most important food sources for humans, especially children, as they contain all nutrients that keep pace with all stages of life different, however it is possible to consider milk, meat and their products of the most important reasons that cause diseases for many children because they contain many of microbes that can grow and multiply in refrigerator especially A. hydrophila as a cause of food contamination due to its presence in abundance in all types of water, whether fresh or salt, it is also found in drinking water and water used in the factory so it is easy for milk, meat and their products to be contaminated during manufacturing and processing .
To find out the extent of contamination of milk, meat and their products with A. hydrophila in different localities at Ismailia Governorate, 300 samples were collected from raw milk and pasteurized milk and kariesh cheese and raw meat, minced meat and sausage (50 samples for each product) raw milk samples were collected from dairy shops and street pedlars , raw meat samples were collected from butcher shops, minced meat and sausage samples were collected from the supermarket to find out the extent of the spread of A. hydrophila and how to isolate this bacteria using Rimler Shott’s media.
Results were:
1) percent of isolation of A. hydrophila from raw milk, kariesh cheese, pasteurized milk, raw meat, minced meat and sausage using Rimler Shott’s media were 26% 12%, 0%, 50%, 16%, 16% respectively.
2) biochemical identification of isolates from raw milk were classified into 5 strains A. hydrophila, 4 strains A. caviae, 1 strain A.sobria and 3 strains A. schubertii.
- biochemical identification of isolates from kariesh cheese were classified into 2 strains A. hydrophila, 1 strain A. caviae, 2 strains A.sobria and 1 strain A. schubertii.
- biochemical identification of isolated strains from raw meat were classified into 12 strains A. hydrophila, 6 strains A. caviae, 1 strain A.sobria and 6 strains A. schubertii.
- biochemical identification of isolated strains from minced meat were classified into 3 strains A. hydrophila, 4 strains A. caviae and 1 strain A. schubertii.
- biochemical identification of isolated strains from sausage were classified into 2 strains A. hydrophila, 4 strains A. caviae and 2 strains A.sobria.
3) Performing antibiotic sensitivity test on 28 strains, study showed that all strains were resistant to erythromycin, penicillin, cloxacillin, sulbactam ampicillin. Also study showed that A. hydrophila, A. caviae resist cefadroxil while A. sobria has weak sensitivity for cefadroxil.
- also data showed that A. hydrophila was resistant to amoxicillin while A.caviae, A. sobria week sensitive to amoxicillin.
- all strains were highly sensitive to tobramycin, colistin and negram
- A. hydrophila was resistant to trimethoprim-sulfamethazole while A.caviae, A. sobria were moderately sensitive to trimethoprim-sulfamethazole.
4) Performing polymerase chain reaction on 8 strains to determine the presence of lipase gene resulting in only one strain was positive for this gene.
- performing polymerase chain reaction on 6 strains to determine the presence of aerolysin gene resulting in all strains ware positive for this gene.