الفهرس 
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Abstract
Foods of animal origin are usually considered as an ideal culture medium for growth of many organisms, they are liable to harbor different types of microorganisms through a long chain of handling, processing, distribution and storage as well as preparation. Within this respect, they are considered as serious sources of food borne diseases and have been frequently linked to major outbreaks of food poisoning allover the world. More than 4000 deaths and 5 million illnesses each year is caused by contaminated meat and meat byproducts with food poisoning bacteria particularly, E .coli, Salmonella, S. aureus and Clostridium perfringens.
Antibiotic resistance describes the ability of certain bacteria to resist the effect of treatment with antibiotics. Food contaminated with antibiotic-resistant bacteria can be a major threat to public health, as the antibiotic resistance determinants can be transferred to other bacteria of human. The prevalence of antimicrobial resistance among food-borne pathogens has increased during recent decades.
The purpose of this study was to demonstrate the serious food poisoning bacteria in milk, meat and their products and determine the antibiotic resistance in bacteria and their genes which have public health problem on human.
One hundred and twenty five samples of milk and meat products included in this study, as: sixty five milk products (28 raw milk, 18 yoghurt, 19 kareish cheese) and sixteen meat products (20 minced meat, 20 burger, 20 luncheon).
Out of 65 examined samples of milk products, S. aureus was detected in 14% as fallow 28.5%, 5% and 0% from raw milk, yoghurt and Kareish cheese respectively. Also S. aureus was detected in meat products (16.5%) as fallow 25%, 10%, and 15% from minced meat, burger, and luncheon respectively.
E. coli isoltes isolated from milk products with a percentage of 30.7% as fallow 21.5%, 10.5% and 67% from raw milk, yoghurt and Karish cheese respectively. Also from meat products (35%) as fallow 55%, 20% and 30% from minced meat, burger and luncheon respectively.
Serogrouping of 19 E.coli isolates selected randomly from the samples revealed that O157, O44, O119, O168, O6, O158, O164, O126. O157 serogroups isolated from raw milk, meat and their products.
Results of antimicrobial susceptibility testing showed that apramycin, trimethoprime+ sulfamethoxazole, gentamycin, chloramphenicol, vancomycin and cefazoline were the most effective antimicrobials for S. aureus. While ciprofloxacin, enrofloxacine, trimethoprime-sulfamethoxazole, chloramphenicol, cefotaxime, cefitraxone, cefazoline and streptomycin were the most effective antimicrobials for E. coli isolates.
On the other hand for S. aureus; kanamycin, penicillin g, oxacillin, erythromycin, amoxicillin+ clavulanic and tetracycline were the least effective antimicrobials agent. While amoxicillin, kanamycin, rifampicin, ampicillin, neomycin, nalidixic acid, tetracycline were the least effective antimicrobials for E. coli isolates. All the isolate of S. aureus and E. coli were MDR as they resistant to more than two antibiotic classes.
All penicillin G, oxacillin, (erythromycin), aminoglycoside and tetracycline resistant isolates of S. aureus were examined by PCR for resistance genes blaZ, mecA, (msrA, ermB, ermC), aac(6’)aph (2’’) and tetK with a percentage of 100%,100%, (100%, 0%, 100%), 62.5% %, 100% respectively. While E. coli isolates resistant to tetracycline carried tetA and tetB with a percentage of 23.5%, tetB is higher than tetA with a percentage of 82.3% in all isolates but tetA present with a percentage of 35.3%. Ampicillin resistance gene blaTEM present with a percentage of 76.4% in ampicillin resistant isolates. Streptomycin resistant gene aadA1 and aadA2 present with a percentage of 50% and 0% respectively. Aminoglycoside resistance genes aadB and aacC present with a percentage of 76.5% and 29.5% respectively, aadB and aacC present with a percentage of 23.5% in aminoglycoside resistant isolates (four isolates).