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Contamination of meat products are thought to be the most significant key sources of serious diseases, especially foodborne diseases that spreading all over the world. A total of 100 random samples of chilled local and frozen imported beef (50 of each) were collected from local supermarkets and retail shops from Cairo governorate for evaluation of their quality from bacteriological point of view. Aerobic plate count (CFU/g)in the local samples were between 1.1×10 6 and 4.4 ×10 7 with an average of 4.1×10 7 ± 0.02×10 6 while , in frozen imported were ranged between 2.6×10 7 to 5.3 ×10 8 with an average of 2.8×10 7 ± 0.03 ×10 7. Moreover, Coliform count (CFU/g) in local samples were ranged from 1×10 3 to 1.2×10 4 with average of 4.2x10 3 ± 0.03×10 3 , while in imported samples were between 6×10 2 and 11.0×10 3 with average of 7.1x10 3 ± 0.02×10 3. Escherichia coli were detected in 4% of chilled samples and 2% of frozen samples. Salmonella spp. has been detected in 4% of local samples while all frozen samples were free. From the overall results, we can conclude that both chilled local and frozen imported meat are considered as a significant source of bacteriological public health hazard and need a special control attention. Bacteriological Beef Evaluation.

Ninety random samples were collected from different restaurants in Benha city to evaluate their bacteriological quality. The mean values of APC, coliform, staphylococcus counts (cfu /g) were 2.69x 10 5  0.47x10 5 , 5.54x10 3  0.96x10 3 & 2.31 x 10 3  0.49 x 10 3 for beef kofta,7.34x10 4  1.22x10 4 , 1.73x10 3  0.51x10 3 &1.57 x 10 3  0.36x 10 3 for beef burger, 3.16x 10 4  0.60 x 10 4 , 1.01 x 10 3 0.27 x 10 3 & 6.29 x 10 2  1.14x10 2 for beef shawerma, 6.23 x 10 5  1.14x10 5 , 8.52x10 3  2.04x10 3 & 4.64 x 10 3  0.85 x 10 3 for chicken kofta,3.58 x 10 5  0.72 x 10 5 , 2.39 x 10 3  0.61 x 10 3 & 2.73 x 10 3  0.52 x 10 3 for chicken burger and 5.91x10 4  1.08x10 4 , 1.81x10 3  0.35x10 3 & 9.42x10 3  2.23x10 3 for chicken shawerma, respectively. The results declared that 18isolates of E.coli were identified from examined ready to eat meat and poultry meat meals with varying percentages.

This study was conducted to confirm the bacterial conditions of fish products with E.O.S, and their hazards on public health. A total of 60 samples of fish products represented by smoked: herring and smoked salmon-semi cooked: fish finger and breaded shrimp (15 of each) were collected from different retail markets for bacteriological examination. The average of APC, Coliform, Escherichia coli, Mould & yeast and Staphylococcus aureus counts (log 10 cfu/g) were 4.

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