الفهرس 
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Abstract
In this study, a total of 70 meat product samples comprising 29 samples of frozen meat (minced beef meat) and 41 of Processed meat products (beef burger, beef sausage, and Kufta beef) were randomly collected from different supermarkets in Damietta and Dakahlia Governorates, Egypt. The samples from the most commonly consumed brands in the Egyptian Market included 4 Americana, 7 Halwani Ekhwan, 2 Almaraei, 6 Atiab, 6 Alhassan walhussien, 10 Aman, 4 Oaf, 10 Aljalaa, 19 Alsalam, 2 Alrahma.
Sampling program was executed and the samples were tested at the Laboratory of Microbiology Department in Faculty of Veterinary Medicine, Zagazig University using standard laboratory methods.
All samples were cultivated on enrichment and selective media for isolation of Enterobacteriacae and Salmonella, identified by microbiological standard methods, conventional biochemical tests, and antibiotic sensitivity tests performed for 25 positive sample.
The study showed that bacteriological analysis of 70 meat and meat product samples revealed that Enterobacteriaceae spp. were detected in 61 samples (87%) on MacConkey’s agar media.
Results achieved demonstrates the overall incidence of Enterobacteriaceae in meat product samples which were cultured on MacConkey Agar Results were beef minced meat samples (93%), Beef Sausage Samples (87.3%), Beef Kufta Samples (85.7%) and Beef Burger Samples (72.7%).
Total samplesSalmonellaisolates on SS agar media; those 56 (80%) isolates appeared with or without black centers.On XLD agar media, those 59 (84%) isolates gave slightly transparent zone of reddish color with black center colonies, which is characteristic for Salmonella spp. On Rappaport-vassiliadis soya peptone broth (RVS BROTH), those 64 (91.4%) isolates gave good growth for Salmonella spp.