الفهرس 
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Abstract
Agrand total of ninety random samples of smoked products were collected from different local supermarkets and classified into 30 samples of smoked fish (smoked tuna and herring) (15 of each), 30 samples of smoked poultry (smoked chicken and turkey) (15 of each) and 30 samples of smoked meat (smoked rose beef and salami) (15 of each). The collected samples were kept in separate plastic bags and transferred directly to the laboratory of Food Hygiene, Animal Health Research Institute, Tanta Branch, in an insulated ice box under complete aseptic conditions without undue delay to be subjected for microbiological, biochemical and serological examinations.The obtained results from bacteriological examination revealed the following:•Total aerobic count:the total bacterial count for the different smoked meat ,poultry and fish products varied from 1x104 to 1.72 x108 with mean value of 2.96 x107 ± 1.65 x107 for smoked herring, 1 x106 to 3 x107 with mean value of 8.36 x106 ±2.72 x106 for smoked salami, 1 x106 to 5 x107 with mean value of 1.36 x107 ± 4.66 x106 for smoked rosebeef, 5 x106 to 1 x109 with mean value 1.62 x108 ± 7.24 x107 for Smoked Tuna, 5 x104 to 7 x105 with mean value of 2.75 x105 ± 6.59 x104 for smoked chicken and 2 x107 to 4.5 x107 with mean value of 3.13 x107 ± 5.15 x106 for smoked turkey.•The total coliform count:The total coliform count for different smoked products was 4 x103 to 1 x105 with mean value of 1.81 x104± 83 x102b for smoked herring 11 x104 to 15 x106 with mean value of 4.72 x106±11.9 x10 for smoked Salami 3 x104 to 5 x104 with mean value of 4 x104± 1 x104 for smoked rosebeef 16 x105 to 2 x107 with mean value of 8.82 x106±1.36 x106 for smoked tuna 2 x103 to 6 x106 with mean value of 7.16 x105±5.45 x105 for smoked chicken and 3 x107 to 1 x108 with mean value of 5.25 x107± 16.09 x106 for smoked turkey.•The total Staphylococci count:The total Staphylococci count for different smoked products was 4 x103 to1.97 x107 with mean value of 18 x105 ±15 x105 for Smoked Herring, 1 x105 to 15 x106 with mean value of 31.7 x105 ± 14 x105 for Smoked salami 1 x106 to 6 x106 with mean value of 3 x106 ± 10.8 x105b for Smoked rosebeef 7 x105 to 73 x105 with mean value of 39.5 x105 ± 88 x104 for Smoked tuna,1 x103 to 6.5 x104 with mean value of 23 x103±6.5 x103 for Smoked chicken and 1.5 x106 to 3 x108 with mean value of 11.06 x107±4.25 x107 for smoked turkey .•Incidence rate of E.coli: The incidence rate of E. coli in examined samples was as follows:Smoked Herring: absent.Smoked Salami as 3:(20%) Smoked rose beef as 1:(6%)Smoked tuna:absentSmoked chicken as 1: (6%)Smoked Turkey as 1:(6%)•The obtained results from serological identification of isolated E. coli revealed the following:Isolated E.coli in examined smoked products was recorded as O125:H21 in one strain of smoked chicken:O44:H18 in one strain smoked salami.O128:H21 in one strain smoked salami.O111:H4 in one strain smoked salami. O127:H6 in one strain smoked rosebeef.•The incidence rate of s. aureus of the examined samples of smoked products was as follows:Smoked Herring as 10:(66.6%)Smoked Salami as 3:(20%)Smoked Rose Beef:absent Smoked Tuna as 4:(26.6%)Smoked Chicken as 9:(60%)Smoked Turkey as 2:(13.3%)