Fifty samples of minced meat were collected from different localities
at Sohag Governorate. The collected samples were transported to the
laboratory on ice box to be examined bacteriologically for A.P.C.,
Bacillus cereus count, Staphylococcus aureus and Streptococcus
faecalis. The mean values of the aforementioned microorganisms were
8.1 x 104; 2.1 x 106; 8.1 x 104 and 5 x 103 microorganism/gram for the
examined samples respectively. Moreover, other bacterial species
were isolated and identified. Fat, collagen and moisture contents in
the examined samples ranged from 16.5 – 30.3% for fat; 1.7 – 4.1%
collagen while moisture ranged from 53 – 68.1 in the examined
samples .Measures to improve product quality were discussed. The
public health importance of existed microorganisms as well as the
recommended methods to improve the sanitary status of the product to
prevent their rapid spoilage were mentioned.