الفهرس 
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Abstract
A total of one hundred and fifty random samples of meat products include ( 50 luncheon beef , 50 fresh sausage and 50 frozen minced meat samples ) were collected from different supermarkets at
Kalyobia Governorate .
* The samples were transferred directly to the laboratory under strict hygienic conditions and were examined bacteriologically for detection , isolation and identification of Salmonellae .
* Salmonella failed to be detected in luncheon beef samples but the percentage of Salmonellae in fresh sausage was 10 % and the isolated serovars were S.typhi ( 4 % ) , S. typhimurium (4%) and
S. enteritidis (2%) .
* In frozen minced meat , the percentage of Salmonellae was 6% and the isolated serovars were : S.typhi (2%) and S.typhimurium
(4%)
* This work determined the OMPs profiles of the Salmonella serovars by using Sodium dodecyl sulfate polyacrylamide gel
electrophoresis ( SDS — PAGE). SDS — PAGE electrophoresis of outer membrane protein of Salmonella isolated from meat products expressed different mobilities identified in the 13.6 KDa ,16.6 KDa ,23 KDa , 25 KDa , 30 KDa , 34KDa, 35 KDa , 62 KDa, molecular mass regions , this finding was discussed .
Immunoblotting analysis of the OMPs extracted from S. typhi , S . typIthnurium and S. enteritidis revealed that the 3 Salmonellae strains shared many immunogenic bands ( at 46 KDa , 35 KDa , 28 KDa and 24 KDa ) .
* The current study could recognize the 34 KDa protein antigen from S. typhi by SDS. PAGE / immunoblotting technique .