الفهرس 
Introduction
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Abstract
Milk as well as milk products under the influence of their high nutritive value are considered excellent media for pathogenic as well as non pathogenic bacteria. This can lead to milk borne outbreaks caused by different types of bacteria such as Acinetobacter.
Two hundred and fourty random samples were collected from different localities including milk samples (150) and some dairy products Kareish cheese, Domiati cheese and raw cream (30 samples for each). These samples were examined for the incidence of Acinetobacter spp. using Leeds Acinetobacter selective medium.
The recorded data revealed that 6 (20%), 4 (13.3%), 1 (3.3%), 7 (23.3%), 1 (3.3%), 4 (13.3%), 4 (13.3%) of the examined samples collected from street vendors, dairy shops, dairy farms, farmer,s house, domiatti cheese, kareish cheese and raw cream, respectively were contaminated with Acinetobacter spp.
Biochemical tests used for differentiation between different Acinetobacter spp. resulting the identification of Acinetobacter isolates as, 1 (3.3%) of Acinetobacterbaumannii and Acinetobacterjunii, 2 (6.7%) of Acinetobacterheamolyticus and Acinetobactercalcoaceticus in street vendors raw milk samples while, only Acinetobacterbaumannii isolated from 4 samples of dairy shops raw milk (13.3%) and from one samples of dairy farms (3.3%). On other hand, the incidence percentage of Acinetobacter spp. isolated from farmer,s houses raw milk samples 6 (20%) of Acinetobacter baumannii and 1 (3.3%) of Acinetobacter heamolyticus while pasteurized milk was free from Acinetobacter.
In addition, Acinetobacter spp.were isolated from 1 (3.3 %) of 30 examined domiatii cheese samples. Only Acinetobacter baumanii which recovered from the examined domiatii cheese samples while the other Acinetobacter spp. could not be detected. In kareish cheese Acinetobacterbaumannii was detected in 10 % , while Acinetobactercalcoaceticus was detected in 3.3%.
On the other hands, Acinetobacterbaumannii was isolated in 3 (10 %) of raw cream samplesfollowed by Acinetobacterheamolyticus 1 (3.3 %)
Polymerase Chain Reaction (PCR) was performed on 19 samples ofAcinetobacterbaumannii previously known by biochemical tests, 11 samples of them gave positive results.
The characterization of some Acinetobacter spp. isolated from the examined milk and milk products samples for the production of extracellular virulence factors as lipolytic enzyme, were studied. Out of 27 Acinetobacter spp., 23 possessed lipolytic activity.
The public health importance of the organism and the steps, which should be taken to control this organism in the dairy industry as well as the recommended sanitary measures, were also discussed.