الفهرس 
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Abstract
A total of 620 samples were collected from meat, meat products and human beings. Fourhundreds samples from meat and meat products were collected from supermarkets and butcher`s shops (80 from each of meat, minced meat, luncheon, sausage and hamburger) while samples collected from human beings were 220 samples, 150 divided into 75 samples from each of hand swabs and stool specimens collected from some individual whom their occupation necessitate their contact and handling meat and meat products. Another 70 stool specimens were collected from patients suffered from severe gastrointestinal disturbances. Samples were prepared and examined bacteriologicaly for isolation and identification of pathogenic and potentially pathogenic microorganisms of family Enterobacteriacea. The data presented in the aforementioned results could be summarized as following: Several pathogenic and potentialy pathogenic bacteria were isolated from meat, minced meat, luncheon, sausage and hamburger. Types and incidence of these pathogens were represented as following: E.coli, Klebsiella pneumonia, Klebsiella oxytoca, Proteus vulgaris, Proteus mirabilis, Proteus rettegri, Citrobacter freundii, Citrobacter diversus and Enterobacter spp with a percentages of 15.0, 8.8, 6.3, 15.0,12.5, 18.8, 6.3, 2.5 and 12.5% from examined raw meat, respectively. The microorganisms isolated from examined minced meat samples were E.coli, Klebsiella pneumonia, Klebsiella oxytoca, Proteus vulgaris, Proteus mirabilis, Proteus rettegri, Citrobacter freundii, Citrobacter diversus, Salmonella Spp, Shigella Spp and Enterobacter Spp at a rate of 25.0,11.3, 6.3, 18.8, 6.3, 10.0, 18.8, 6.3, 2.5, 2.5 and 15.0%, respectively. Meanwhile, the types and incidence of microorganisms isolated from examined luncheon samples were represented as the following E.coli, Klebsiella oxytoca, Proteus vulgaris, Proteus rettegri, Citrobacter freundii, Citrobacter diversus and Enterobacter Spp 35.0, 10.0, 12.5, 18.8, 10.0, 7.5 and 25.0%, respectively. Also, E.coli, Klebsiella pneumonia, Klebsiella oxytoca, Proteus vulgaris, Proteus mirabilis, Proteus rettegri, Citrobacter freundii, Citrobacter diversus, Salmonella Spp and Enterobacter Spp were isolated with a percentage of 40.0, 8.8, 5.0, 13.8, 8.8, 10.0, 12.5, 13.8, 1.3 and 18.8%, respectively from examined sausage samples. Regarding hamburger samples the isolated organisms were E.coli, Klebsiella oxytoca, Proteus vulgaris, Proteus mirabilis, Proteus rettegri, Citrobacter freundii, Citrobacter diversus, and Enterobacter spp these organisms were isolated with a percentage of 43.8, 11.3, 12.5, 10.0, 7.5, 10.0, 15.0 and 27.5%. On the other hand, the isolated organisms from diarrheic stool specimens collected from patients suffered from severe gastrointestinal disturbances were E.coli, Proteus vulgaris, Enterobacter spp, Citrobacter freundii, Proteus mirabilis, Citrobacter diversus, Klebsiella pneumonia, Klebsiella oxytoca, Shigella spp and Edwardsiella spp isolated at a rate of 30.0, 15.7, 14.3, 15.7, 15.7, 2.8, 14.3, 7.1, 1.4 and 7.1%, respectively. Meanwhile, E.coli, Proteus vulgaris, Enterobacter spp, Citrobacter freundii, Proteus mirabilis, Citrobacter diversus, Klebsiella pneumonia, Klebsiella oxytoca, Klebsiella ozonaea, Salmonella spp and Edwardsiella spp were isolated from stool specimens collected from apparently healty persons with a percentage of 20.0, 2.6, 20.0, 8.0, 13.3, 10.7, 6.7, 10.7, 2.7, 1.4 and 6.7, respectively. Also E.coli, Proteus vulgaris, Enterobacter spp, Citrobacter freundii, Salmonella spp were isolated at a rate of 16.0, 6.7, 12.0, 1.3 and 2.7, respectively from hand swabs collected from workers. Concerning the frequency of E.coli serotypes among the collected samples. Typable E.coli could be isolated from meat and meat products were belonged serologically to the following E.coli serovars O114, O111, O55, O86, O125, O127, O26, O78 and O119. Meanwhile, typable E.coli isolated from human beings was belonged serologically to the following E.coli serovars O111, O26, O86, O44, O114 and O128. Regarding Salmonella serovars isolated from meat, meat products and human beings, a total of 6 strains were identified they included (3) Sal. typhimurium (one from each of minced meat, sausage and hand swabs), (2) Sal. typhi (one strain from minced meat and other from diarrheic stool) and (1) Sal. enteritidis from hand swabs of workers. Concerning Shigella serotypes isolated from examined samples were (2) Shigella dysenteriae (one from minced meat other from diarrheic stool) and (1) Shigella Flexneri type 6 from examined minced meat samples. Characterization of antibiotic resistance: Sensitivity testing of some isolated E.coli organisms It is clearly apparent that isolated E.coli strains were resistant to Ampicillin, Erythromycin, Oxytetracycline and Doxycycline, while showing moderate degree of resistance to Gentamycine, Kanamycine and Chloramphenicol and no resistance against Flumequine and Neomycin.The presence of these large number of resistant E.coli isolated from meat and meat products is of a major importance as it can be easily transmitted to the consumer, those antibiotic resistant E. coli strains in their gut for long period of time may not cause any ill effects in the individual carrying them, but if the patient infected with resistant strains of E.coli from their own gut, therefore treatment may be difficult.All of these results were analyzed and discussed the zoonotic importance of the isolated pathogenic bacteria among family Enterobacteriaceae and the public hazards of implication of these pathogens in gastrointestinal disturbances. The required sanitary measures to minimize the possible hazards of consuming such meat and meat products which had been contaminated with these pathogenic bacteria. It is worthly to mention that identification scheme adopted in the present investigation was satisfactory, simple, rapid and reliable.