الفهرس 
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Abstract
The present study was conducted to evaluate the safety of minced meat at Al- Bohiera governorate and evaluation of efficacy of natural essential oils as antimicrobial agents and food preservatives.
A total of 60 random samples of minced meat (fresh and imported) were collected from local butcher shops and supermarkets in Al- Bohiera governorate. The collected samples were transferred directly to the laboratory of food hygiene, Animal Health Research Institute, Damanhour Branch, in an isolated ice box under complete aseptic conditions with undue delay to be subjected to microbial examination; in addition to, evaluation of natural preservative effect of essential oil.
Our results revealed that:
7.1. Microbiological examination:
Mesophilic bacteria count: the mean values of mesophilic bacteria count (cfu/g) of examined fresh and imported minced meat samples were 8.3x105a ±5.6x105 and 7.7×105b ±4.3×105, respectively, and the percentages of Mesophilic bacteria incidence in examined fresh and imported minced meat samples were 100% and 93.33%, respectively.
Enterobacteriaceae count: the mean value of Enterobacteriaceae count (cfu/g) of examined fresh and imported minced meat samples were 6.4x105a ± 2.4 x105 and 2.0x105b ± 0.9 x105, respectively, and the percentages of Enterobacteriaceae incidence in examined fresh and imported minced meat samples were 96.67% and 73.33%, respectively.
Psychorophilic bacteria count: the mean value of the Psychorophilic count (cfu/g) of examined fresh and imported minced meat samples were 5.9x104a ± 2.7x104 and 4.9x104b ±1.7x104, respectively, and the percentages of Psychorophilic bacteria incidence in examined fresh and imported minced meat samples were 76.67% and 80%, respectively.
Mould count: the mean value of mould count (cfu/g) of examined fresh and imported meat samples were 6.7 x102a ±1.6 x102 and 3.3 x102b ± 1.4 x102, respectively, and the percentages of mould incidence in examined fresh and imported minced meat samples were 60% and 63.33%, respectively.
Yeast count: the mean value of yeast count (cfu/g) of examined fresh and imported meat samples were 5.6 x103a ± 2.6 x103 and 7.1 x102b ± 2.8 x102, respectively, and the percentages of yeast incidence in examined fresh and imported minced meat samples, were 70% and 43.33% respectively.
Salmonella spp. incidence: the incidence of the identified Salmonella spp. isolated from examined minced meat samples (fresh and imported) was 4 and 1 with percentage of 13.33 % and 3.33, respectively.
Staphylococcus aureus incidence: the incidence of staphylococcus aureus Coagulase positiveisolated from examined fresh and imported minced meat samples were 4 and 6 with percentage of 13.33% and 20%, respectively.