الفهرس 
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Abstract
In the present study, 200 random samples from 4 different meat products Minced beef Meat (50), Luncheon (50), Burger (50), and Sausage (50) were collected from various shops and supermarkets in Sohag city, Egypt. The samples were tested for the presence of P. aeruginosa. The isolated strains were identified by conventional method and then confirmed by PCR.
All samples were submitted for bacteriological examination. First, by conventional culture method, Pseudomonas spp. was suspected in 32 (15%) of the meat products examined samples using the colony morphology on Cetrimide agar, represented as follows; 30%, 18%, 6%, and 10% in minced beef meat, luncheon burger, and sausage, respectively. Using the morphological and biochemical methods, P. aeruginosa was suspected in 12 isolates (37.5%) with an incidence of 12/200 (6%) of the total examined samples. The PCR results revealed that only 8/12 (66.7%) of the suspected isolates encoded the 16S rDNA gene of P. aeruginosa with an incidence of 4% of the total examined samples, 4 (50%) of which were detected in the minced beef meat samples, 2 (25%) in the sausage samples while in the luncheon and burger P.aeruginosa was identified in only 1 sample (12.5%) for each.
The obtained results revealed that P. aeruginosa was detected, using the morphological and biochemical methods, in 12 out of 32 isolates of Gram-negative motile rod-shaped isolates “Pseudomonas spp.” that were previously isolated from retailed meat products in Sohag governorate, Egypt. 5 (41.7%) of which were strong biofilm-producers using crystal violet microtiter plate assay. The PCR results revealed that 5 isolates of
P. aeruginosa were encoding the aminoglycoside regulator response (arr) gene responsible for the biofilm production, with an incidence of
41.7 %; 2 (40%) of which were detected in the minced beef strains, 1 (20%) for each of the sausage and burger strains while it could not be identified in luncheon strains.
Also, cinnamon and thymol essential oils were used to control P. aeruginosa strains and their biofilm in vitro using the microtiter plate assay. Applying the cinnamon and thymol EOs caused a reduction in P. aeruginosa biofilm formation. While clove EO failed to inhibit the growth of P. aeruginosa using the agar well diffusion method. The application of cinnamon and thymol Eos in meat contact surfaces or meat products could inhibit the growth of P. aeruginosa as well as reduce the biofilm formation resulting in preventing serious health and economic problems.