الفهرس 
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Abstract
A total of 150 meat (80 beef burger and 70 sausage) sandwiches were purchased from different fast-food restaurants distributed in Mansoura city, including those present inside Mansoura University. Results revealed that of the overall, beef burger and sausage sandwiches tested, coagulase-positive S. aureus could be isolated from 83.3%, 87.5% and 78.6%, respectively. The coagulase-positive counts (minimum, maximum and mean) were 5.2×10, 3.8×〖10〗^(4 )and 3.9×〖10〗^3; 9.5×10, 1.9×〖10〗^4 and 3.5×〖10〗^3; and 1×10, 3.8×〖10〗^4 and 4.2×〖10〗^3 cfu/g of the overall, beef burger and sausage sandwiches, respectively. Regarding the microbiological quality of tested samples as ready-to-eat meat, 6.7%, 7.5% and 5.7%; 86%, 86.2% and 85.7%; and 7.3%, 6.3% and 8.6% of the overall, beef burger and sausage sandwiches investigated were acceptable, unsatisfactory (moderate risk) and potentially hazardous respectively. Regarding the incidence of the four classical staphylococcal enterotoxins (SEs) detected in strains isolated from overall, beef burger and sausage sandwiches, SE A was detected in 13.2%, 15.4% and 7.1%; SE B was detected in 6.9%, 7.7% and 4.8%; SE C was detected in 5.7%, 3.4% and 11.9%; SE D was detected in 7.5%, 7.7% and 7.1%; both SE A & C were detected in 6.3%, 2.6% and 16.7%; and both SE A & D were detected in 8.8%, 8.5% and 9.5% of strains tested, respectively. Concerning the antimicrobial susceptibility testing, the overall resistances among isolated strains were 49.5%.