الفهرس 
مقدمه الدراسهOnly 14 pages are availabe for public view
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Abstract
A total of 620 samples were collected from meat, meat products and human beings. Fourhundreds samples from meat and meat products were collected from supermarkets and butcher`s shops (80 from each of meat, minced meat, luncheon, sausage and hamburger) while samples collected from human beings were 220 samples, 150 divided into 75 samples from each of hand swabs and stool specimens collected from some individual whom their occupation necessitate their contact and handling meat and meat products. Another 70 stool specimens were collected from patients suffered from severe gastrointestinal disturbances. Samples were prepared and examined bacteriologicaly for isolation and identification of pathogenic and potentially pathogenic microorganisms of family Enterobacteriacea. The data presented in the aforementioned results could be summarized as following: Several pathogenic and potentialy pathogenic bacteria were isolated from meat, minced meat, luncheon, sausage and hamburger. Types and incidence of these pathogens were represented as following: E.coli, Klebsiella pneumonia, Klebsiella oxytoca, Proteus vulgaris, Proteus mirabilis, Proteus rettegri, Citrobacter freundii, Citrobacter diversus and Enterobacter spp with a percentages of 15.0, 8.8, 6.3, 15.0,12.5, 18.8, 6.3, 2.5 and 12.5% from examined raw meat, respectively. The microorganisms isolated from examined minced meat samples were E.coli, Klebsiella pneumonia, Klebsiella oxytoca, Proteus vulgaris, Proteus mirabilis, Proteus rettegri, Citrobacter freundii, Citrobacter diversus, Salmonella Spp, Shigella Spp and Enterobacter Spp at a rate of 25.0,11.3, 6.3, 18.8, 6.3, 10.0, 18.8, 6.3, 2.5, 2.5 and 15.0%, respectively. Meanwhile, the types and incidence of microorganisms isolated from examined luncheon samples were represented as the following E.coli, Klebsiella oxytoca, Proteus vulgaris, Proteus rettegri, Citrobacter freundii, Citrobacter diversus and Enterobacter Spp 35.0, 10.0, 12.5, 18.8, 10.0, 7.5 and 25.0%, respectively. Also, E.coli, Klebsiella pneumonia, Klebsiella oxytoca, Proteus vulgaris, Proteus mirabilis, Proteus rettegri, Citrobacter freundii, Citrobacter diversus, Salmonella Spp and Enterobacter Spp were isolated with a percentage of 40.0, 8.8, 5.0, 13.8, 8.8, 10.0, 12.5, 13.8, 1.3 and 18.8%, respectively from examined sausage samples. Regarding hamburger samples the isolated organisms were E.coli, Klebsiella oxytoca, Proteus vulgaris,