الفهرس 
Cover Page Title in EnglishOnly 14 pages are availabe for public view
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Abstract
One hundred radnuin samp I es U iv I dod into 4 types of sainp 1 es samples of frozen ineatA25 samples of sa] td and di led meak25
pies of paste used for coat mci of pasterma arid 25 samples of sterma as final product were c’ol 1(cted from different pasterma Lnufacturinçr plants at Alex. Uoveiierate and sul)pected directly bacteriological and mycoinqical
examination
The results of total bacterial count per gin. of frozen meat ged from 2.8 x 10 to 2.9 x 108 with a mean value of
7.8 x 1U 1.7 x 10’ T.B.C pr gin. of eated meat ranqed.
from 2.9 x 106
3.0 x 108 with a mean value 4.8 x iO±l.3x10, T.B.C per of paste ranged, from 2.5 x lO6to2.6xlO8with a mean lue
5.4 x 10 ± 1.3 x 10 as well as the T.B.C per gin of final oduct ranged from 5.8 x 10 to 3.] x 10 with a mean value 5.9 10 ± 1.6x 10’. and regarding to total mould and yeast count r gin of frozen meat ranged form 3.lxlOtol.4xlO6with
a en value 6.2 x.107 ± 0.8 x 10, total mould and yeast count pe of treated meat ranged from 3.8 x 10 to 3.0 x
108 with a mean Lue 4.6 x 10” ± 1.3 x 10, total mould and yeast count per gin past ranged form 1.2 x 10 to 2Oxbewith
amean value 2.9 x
± 0.95 x 10 and total mould and yeast, count per gin of final duct ranged from 1.5 x 106 to 2.2 x 108 with a mean valu
1.0 .08 ± 0.22 x 108.