الفهرس 
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Abstract
Part I (survey): a total 120 samples of raw meat and its products (minced meat, sausage and beef burger) 30 for each; were collected from different markets at Zagazig city and subjected to: a microbiological examination for isolation and identification of Staphylococcus aureus, Salmonella Spp., Escherichia Coli and Bacillus cereus. According to the current study S.aureus was isolated at percentages of 30%, 43.5%, 50% and 26.5% in raw meat, minced meat, sausage, and beef burger, respectively with an overall percentage of 37.5%. However, the mean S.aureus count among the tested samples was about 3.88 log cfu/g and sausage samples recorded the highest count 4.48 log cfu/g with a significant difference at (P< 0.05), it is worthy to mention that S. aureus count did not exceed the permissible limits.
Also, Salmonella spp. was isolated from examined samples by up to 16.5%, 20%, 13.5% and 10% in raw meat, minced meat, sausage, and beef burger respectively with an overall percentage of 15% and the obtained serotypes of tested isolates were Salmonella enterica Serovar Typhimurium by up to 50% and Salmonella enterica Serovar Kentucky at a percentage of 25%.
Considering E.coli, 63.5% of examined samples were contaminated with several serotypes; by up to53.5%, 83.5%, 67%, 50% in raw meat, minced meat, sausage, and beef burger, respectively. Thirty-two isolates were subjected to serological identification and the results indicated presence of serogroups O119, O146, O125, O127, O166 and O126; where both O125 and O166 came as the most prevailed serogroups (6 isolates for each).
While, Bacillus Cereus represented an overall percentage 21.6% of examined samples distributed as following; 13.5%, 23.5%, 26.5% and 23.5% in raw meat, minced meat, sausage, and beef burger, respectively.