الفهرس 
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Abstract
One hundred Samples of Minced meat collected from supermarkets, groceries, and local markets in Alexandria City, Egypt. The samples obtained as sold to the public and transferred with a minimum of delay to the laboratory to be examined.
Prevalence of suspected Salmonella spp. isolated from examined samples of minced meat by conventional culture method were 20% (20/100) , on the other hand prevalence of Salmonella spp isolated from examined samples of minced meat 75% (15/20), 40% (8/20) and 50% (10/20) by ViTeK2 compact; MALDI-TOF MS and RT-PCR, respectively with overall prevalence of Salmonella spp. In minced meat 50 % considering molecular detection results which depends on gene detection which offer most sensitive and specific technique.
Prevalence of suspected S. aureus isolated from examined samples of minced meat by conventional culture method were 83% (83/100), on the other hand , prevalence of S. aureus isolated from examined samples of minced meat 66.3% (55/83), 36% (30/83) and 36 % (30/83) by ViTeK2 compact; MALDI-TOF MS and RT-PCR, respectively with overall prevalence of S. aureus In minced meat 36 % considering molecular detection results which depends on gene detection which offer most sensitive and specific technique.
Prevalence of suspected listeria spp. isolated from examined samples of minced meat by conventional culture method were 65% (65/100), on the other hand prevalence of L. monocytogenes isolated from examined samples of minced meat 30.8% (20/65), 23.07% (15/65) and 53.8% (35/65) by ViTeK2 compact; MALDI-TOF MS and RT-PCR, respectively with overall prevalence 53.8 % (35/65) considering molecular detection results which depends on gene detection which offer most sensitive and specific technique,
The results of our study demonstrated the assessment of the different technique used in isolation and identification of Salmonella Spp from examined minced meat. Molecular identification through Real-time PCR was the highest specificity, sensitivity and agreement in identification of Salmonella Spp (100%), in comparison with MALDI-TOF MS was the lowest Sensitivity (80%) but the Specificity and Agreement the same as RT-PCR (100%) while the ViteK 2 Compact has specificity(100%), sensitivity (94,4%) and agreement (95%).
The results of the present study demonstrated the assessment of the different technique used in isolation and identification of Staphylococcus aureus from examined minced meat. Molecular identification through Real-time PCR and Proteomic identification through MALDI-TOF MS were the highest specificity, sensitivity and agreement in identification of Staphylococcus aureus (100%), in comparison with ViteK 2 Compact was the same sensitivity (100%) but the lowest Specificity and Agreement (64,3%) and (75%) respectively.
The results of present study demonstrated the assessment of the different technique used in isolation of L. monocytogenes from examined minced meat. Molecular identification through Real-time PCR was the highest specificity, Sensitivity and agreement in identification of L. monocytogenes (100%), while the MALDI-TOF MS has the lowest sensitivity and agreement (42,9%) and (80%) respectively but the specificity was (100%), in comparison with ViteK 2 Compact was the same specificity (100%) but higher than the MALDI-TOF MS at the Sensitivity and Agreement (57,1%) and (85%) respectively.The overall assessment of different Techniques in isolation and identification of Salmonella Spp, Staphylococcus aureus and L. monocytogenes demonstrated that , molecular technique which depends on gene detection representing (RT-PCR) is the most sensitive and specific technique in isolation and identification of Foodborne-pathogens, as the PCR technique is very convenient to target specific genes and take the nucleic-acid templates whether directly from the tissue samples after nucleic-acid Extraction or from the culture. In addition to, The variation in the detection rate of the isolates among different studies in varieties of food products could be explained by types of foods, sample size, geographic area and the degree of sanitary measures applied during food processing and manufacture