الفهرس 
Study the bacteriological risks and antibiotic residues As a result of consumption of Egyptian and Sudan meat
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Abstract
A total of 100 hundred samples of fresh beef meat (50 samples for each Sudan and Egyptian meat) from different slaughter houses in Egypt examined for the most important bacteria causing food poisoning including Staph. aureus, Salmonella and E. coli. Positive samples of Staph. aureus was representing 44% of examined Egyptian meat, while in Sudan meat was constituted 40%. The mean Staph. aureus count in examined samples was 2.31% and 2.07% in Egyptian and Sudan meat, respectively. Moreover, the toxins of Staph. aureus (A & D) were detected in two strains of Egyptian meat with 20% for each, while in Sudan meat, tested strains were non enterotoxin producers