الفهرس 
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Abstract
A total of 105 samples of minced meat, sausage sausage spices. beef burger, beef burger spices, kofta and kofta apices were randoml■ collected from meat factories [15 samples of each for bacteriological and mycological evaluation. The bacteriological examination revealed that the mean values of APC of examined minced meat, kofta, kofta spices, beef burger, beef burger spices, sausage and sausage spices were 8.03 x 105 ± 1.92 x 105. 2.12 x 106± 0.57 x 106, 6.51 x 103± 1.13 x 103, 4.45 x 106± 0.83 x 10’, 1.22 x 104 ± 0.35 x 104, 1.14 x ± 0.29 x 10’ and5.73 x 104 + 1.02 x 104/ gram, respectively. The mean values of total Enterobactc,-,tcae count of examined samples of minced meat, kofta, kofta snic reef burger, beef burger spices. sausage and sausage spices. wen; 9. 102± 2.63 x 102, 2.66 103 ± 0.59 x 103. 2.73 x 102 ± 0.24 x 102, 4. 10’ ± 1.02 x 10’ ; 4.01 x 102 ± 0.88 x 102, 1.29 x 104 ± 0.31 x 10’ x 102± 1.54 x 102, gram, respectively. Concerning the total coliform count, the mean values of examined minced meat, kofta, kofta spices, beef burger. beef burger spices, sausage and sausage spices were 6.15 x 102 ± 1.28 x 102. 7.95 x 102 ± 1.4 x 102. 2.83 x 102± 0.73 x 102, 9.96 x 102± 2.53 x 102, 4.25 x 102 ± 0.97 x 102, 3.67 x 103± 0.78 x 103 and 9.54 x 102± 3.03 x 102 gram respectively. Moreover, mean values of Staphylococcus aureus count could be detected from examined samples of minced meat, kofta, kofta spices, beef burger spices. sausage and sausage spices which were 8.62 x 102 ± 1.49 x 102; 3.01 x 103 ± 0.72 x 103, 5.9 x 102± 1.41 x 102 , 6.92 x 103± 1.29 x 103 7.86 x 102 ± 2.11 x 102 , 8.32 x 103± 2.03 x 103 and 9.27 x 102 2.56 x 102 / gram, respectively. The mean values of mould and yeast count of examined samples of minced meat, Kofta, Kofta spices, beef burger, beef burger spices, sausage and sausage spices were 4.41 x 102 ± 0.62 x 102; 7.83 x 102 ± 1.45 x 102 6.91 x 102± 1.23 x 102 1.79 x 103± 0.2 x 103; 1.06 x 103+ 0.17 x 103 , 2.56 x 103 ± 0.43 x 103 and 1.49 x 103± 0.31 x 103 gram, respectively. Citrobacter .freundii, Citrobacter diversus, Enterabacter cloacae, Enterobacter aerogenes, Enterobacter agglomerans, Proteus mirabilis, Proteus morganii, Proteus rettgeri, Proteus vulgaris, Serratia marcescens, Serratia liquefaciens and Serratia rubidaea were isolated from examined samples of minced meat. Kofta, kofta spices, beef burger, beef burger spices, sausage and sausage spices with varing percentages. Moreovere mould and yeast in examined samples were Aspergillus spp•• Pencillium spp•, Cladosporim spp., Fusarium spp., Mucor spp.. Tricoderma spp., Candida spp., Rodotorulla spp., Saccharomyces spp. and Torulopsis spp. with different percentages.