الفهرس 
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Abstract
One hundred (100) samples of vacuum packaged salami, sausage, luncheon, frankfurter (25 of each) were collected from different supermarkets in Cairo, Giza and Qalubia governorates to be examined for anaerobic bacterial growth.
Twenty five (25) samples of each product were examined and their results compared with the permissible limit according to EOS (2005). The results were revealed that the sausage the highest contaminated product with anaerobic microorganisms but frankfurter was the lowest product contaminated with anaerobic microorganisms.
The mean total anaerobic count of salami, sausage, luncheon, Frunkfurter were 1.76±0.33, 3.58±0.36, 2.55±0.44, 0.00±0. Respectively so that sausage has the highest total anaerobic count.
The incidence of C. perfringens in salami , sausage , Luncheon , Frunkfurter were 44% , 80% , 32% ,0% so that sausage has the highest Incidence of C. perfringens.
Typing of lecithinase positive strains of C.perfringens isolated from meat products indicated the presence of types A and C toxins in the examined samples of vacuum packaged salami, sausage and luncheon. While type A and C failed to be detected in frankfurter samples.
Using of multiplex PCR for detection of C. perfringens toxins from Salami, Sausage and Luncheon, toxins type A,C, and D were detected.
Finally, the significance of isolation of anaerobic bacteria in the examined samples of vacuum packaged meat products and possible sources of their contamination as well as some recommendations to improve the quality of such meat items were discussed.