Abstract
A grand total of 75 random samples of meat products were collected from different local supermarkets classified into 25 samples each of frozen minced meat, beef burger and luncheon, these products were subjected to organoleptic evaluation, determination of Aerobic plate count, Enterobacteriaceae, Staphylococcus aureus counts and incidence and serologically identification of E.coli count as well as isolation of salmonellae isolates.
Results revealed that minced meat contained the higher mean values of APC (CFU/g) (3.3× 105±1.6× 105 ), while the lower one was reported in beef burger (1.6× 104±9.7× 103), E.coli count in beef burger products revered higher incidence (20%). While the lower incidence (12%) was in minced meat. in addition, the incidence of isolated E.coli serotypes from minced meat was ( 16% ) , while the incidence of beef burger and luncheon were (12%) of each. Furthermore total staphylococcus count was higher in minced meat (0. 2x102± 0. 13x102 ) and lower in luncheon (<102), beef burger had higher values of Enterobacteriaceae count (7.12x102± 2. 5x102), while lower value in minced meat (4.27x103± 1.2x103 ).
Higher incidence of Salmonellae in the examined meat product samples have been showed in luncheon (24%). While lower incidence (4%) was in minced meat. Regarding Salmonellae Haifa not recorded in minced meat but was isolated from beef burger and luncheon (4%) of each. Higher appearance of salmonellae Enteritidis in minced meat (8%) and not isolated from luncheon, while of salmonella Ttyphimurium was 16% in minced meat and 4% in luncheon .
Higher pH value (5.9±0.086) was reported in luncheon, while Higher TVN and TBA value were 24.69±2.045 and 0.70±0.070 in luncheon and minced meat, respectively.
The public health importance of isolated strain were discussed

Key words: Quality Assurance of Some Meat Products