This study was conducted on 140 random samples of fresh beef and meat products viz: minced meat, luncheon and
sausage (35 for each), collected from different shops at El-Kaliobia Governorate, to evaluate their bacteriological profile.
The bacteriological examination of fresh beef and meat products minced meat, sausage and luncheon revealed that the
mean values of APC, Enterobacteriaceae, coliform and Staphylococcus counts were 8.34×10⁴±0. 10 ×10⁴;
2.14×10²±0.97×10²; 1.25×10²±0. 13 ×10² and 2.36×10² ±0.12 ×10² for fresh beef samples; 8.03×10⁴ ±0.12×10⁴; 2.02×10²
±0.76×10²; 0. 89×10² ±0.06 ×10² and 2.67×10² ±0.11×10² for minced meat samples; 6.74×10⁴ ±0. 28 ×10⁴; 1.85×10²
±0.64×10²; 0. 73×10² ±0.08 ×10² and 1.9×10² ±0.11 ×10² for sausage samples and 5.85×10⁴ ±0.24×10⁴ ;1.69×10²
±0.70×10² ;0.71×10² ±0.07×10² and 1.68×10²±0.11×10², for luncheon samples. Further, 21 isolates of E.coli were isolated
from examined meat samples represented as 5(14.3%) from fresh beef with serotypes 2 O55:H7,1 O125:H18,1 O111: H4
and 1 O26:H11 ; 8(22.9%) from minced meat with serotypes 3 O55:H7, 2 O125:H18, 1 O111:H4, 1 O26:H11 and 1
untyped; 6 (17.1%) from sausage with serotypes 2 O55:H7, 1 O125:H18, 1 O111:H4 , 1 O26:H11 and one untyped and
2 (5.7%) from luncheon samples with serotypes O55:H7 . In addition, 25 isolates of Coagulase positive S. aureus were
isolated from examined meat samples represented as 6 (17.1%) from fresh beef; 9 (25.7%) from minced meat; 7 (20.0%)
from sausage and 3(8.6%) from luncheon samples. Meanwhile, Salmonella serovars were not detected from all examined
meat samples