الفهرس 
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Abstract
. A total of 50 samples of precooked meat were taken from different butcher’s shops at Damanhour city and examined for determination of total aerobic bacterial count, total Enterobacteriaceae count and Staphylococci count. The collected samples were also investigated for the presence of enteric organisms, Staphylococcus aureus and Yersinia. Microbiological results revealed that the total aerobic bacterial count was ranged from 2 x io to 2.8 x io with a mean value of 5.8 x 10 ± 1.1 x 1041g in the examined meat samples.
While, the total Enterobacteriaceae count of examined meat samples was ranged from 0.1 x 103/g to 2.4 x io with a mean value of 3.2 x i0 ± 9.8 x 103/g. Results also reveal that Staphylococci count of examined meat samples was ranged from 0.1 x io to 1.1 x io with a mean value of 1.4 x 104 ± 3.1 x 1031g. Furthermore, identification of enteric bacteria revealed that the isolated organisms were E. coli, Enterobacter aero genes, Enterobacter intermedium, Enterobacter gergoviae, Citrobacter amalonaticus, Citrobacter diversus, Citrobacterfreundii, Serratia marcescens, Serratiaficaria, Serratiafonticola Serratia liquefaciens, Serratia rubidaea, Edwardsiella ictalori, Edward.siella hoshinae, Providencia alcalifaciens, Providencia stuartii, Klebsiella pneumoniae subspecies ozaenae, Kluyvera ascorbata, Proteus mirabilis, Hafnia alvia and Pseudomonas spp. The following serotypes of EPEC were identified as 055, °114, 0119, 0125, 0126, 0127 and 0128 and their public health importance was discussed.
The results also revealed that Salmonella typhi, Salmonella I, Salmonella III and Salmonella IV could be isolated from examined meat samples with an incidence of 8, 4, 2 and 6%, respectively.
Furthermore, identification of Staphylococci revealed that the isolated organisms were Staphylococcus aureus, Staphylococcus epidermidis with an incidence of 52, 14 and 10%, respectively. V
Further, identification of Yersinia revealed that the isolated organisms were Yersinia enterocolitica, Yersinia intermedia, Yersinia pseudotuberculosis, Yersinia ruckeri and Yersinia pseudotuberculosis, and Y. frederiksenii with an incidence of 4, 4, 2, 4 and 4%, respectively.
The public health hazards of isolated microorganisms as well as suggestions for improving the existing condition in abattoir and butcher shops to produce meat of good keeping quality were discussed.