الفهرس 
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Abstract
hog was 16, 12, 36 and In the current study, a total of 100 random samples of ready to eat meat products represented by luncheon, frankfurter, basterma and hot hog (25 samples of each) were collected from different supermarkets from Alexandria Province. Each sample was kept in separate sterile plastic bags and transferred directly with a minimum of delay to the laboratory of Food Hygiene Department, Faculty of Veterinary Medicine, Alexandria University in an insulating refrigerated container under possible aseptic condition to avoid any changes in the quality of the samples. Samples were subjected to bacteriological examination immediately after arrival to the laboratory for isolation of different pathogenic bacteria that may contaminate these products as E. coli, Salmonellae, Shigella and Staph. aureus.
The obtained results revealed that:
• The incidence of E. coli in the examined samples of luncheon, frankfurter, basterma and hot hog was 36, 28, 48 and 20%, respectively.
• Serotyping of the obtained isolates of Enteropathogenic E. coli from the examined samples of meat products revealed that
o O111 (EHEC) was isolated from luncheon, frankfurter and basterma (8% of each).
o O124 (EIEC) was isolated from luncheon, frankfurter, basterma and hot dog with an incidence of 8, 4, 16 and 8%, respectively.
o O26 (EHEC) was isolated from luncheon, frankfurter, basterma and hot dog with an incidence of 4% of each.
o O128 (EIEC) was isolated from luncheon, frankfurter and basterma with an incidence of 8, 4 and 4%, respectively.
o O86 (ETEC) was isolated from luncheon, frankfurter, basterma and hot dog with an incidence of 8, 8, 4 and 8%, respectively.
• The incidence of Salmonellae in the examined samples of luncheon, frankfurter, basterma and hot hog was 4, 8, 8 and 4%, respectively.
• Serotyping of the obtained isolates of Salmonellae from the examined samples of meat products sandwiches revealed that
o S. Enteritidis was isolated from luncheon and frankfurter with an incidence of 4% of each.
o S. Typhimurium was isolated from frankfurter and basterma with an incidence of 4% of each.
o S. Dublin was isolated from basterma and hot dog with an incidence of 4% of each.
• The incidence of Shigella in the examined samples of luncheon, frankfurter, basterma and hot hog was 16, 8, 24 and 12%, respectively.
• Biochemical identification of the obtained isolates of Shigella from the examined samples of meat products revealed that
o S. dysenteriae was isolated from luncheon, frankfurter and basterma with an incidence of 8, 4 and 12%, respectively.
o S. flexneri was isolated from luncheon, frankfurter, basterma and hot dog with an incidence of 4% of each.
o S. sonnei was isolated from luncheon, basterma and hot dog with an incidence of 4, 8 and 8%, respectively.
• The incidence of Staphylococcus aureus in the examined samples of luncheon, frankfurter, basterma and hot 12%, respectively.