الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Meat Supplies the human with the needed nutritive elements such as high percent protein of high quality, B-complex, vitamins and essential amino acids. Moreover, meat contains certain minerals especially iron, phosphorous and zinc and it contains relatively high lipid content for energy. Recently, the popularity of and demand for ready-to-eat meat products have greatly increased around the world. The ubiquitous nature of Listeria monocytogenes and its ability to grow at refrigerated temperature makes L. monocytogenes a significant threat to the safety of ready-to-eat meat products L. monocytogenes contamination in RTE meat mainly occurs at the slicing and packaging stages after cooking. Therefore, the objectives of the present investigation were to assess the prevalence of Listeria spp. in some meat products, identification of the Listeria spp. isolates by the biochemical examinations, investigation of the molecular characterization of the existed L.monocytogenes using PCR for detection of their virulent genes. Evaluation of the antimicrobial effects of different antibiotics against the isolated L.monocytogenes and improving the sanitary status of the minced meat by treatment with some natural substances (curcumin and capsicum annuum extracts) to inhibit the growth of L.monocytogeneswere conducted. The present investigation divided into field study and experimental study.