A total of 100 random samples of meat products represented by luncheon, frozen minced meat, kofta, and sausage (25 of each) were collected from different supermarket's shops in Tanta city These products subjected to bacteriological examination as Aerobic Plate Count (APC), Coliform Count, Staph. aureus count and isolation and identification of Salmonellae and E-Coli. The result revealed that minced meat showed relatively higher mean values of Aerobic Plate Count as well as Coliform Count (6.07± 0.1) log CFU/g and (3.1±.1) log CFU/g, respectively than the other products. While, it was the lowest one in Staph aureus count (2.2 ± .07) log CFU/g. Regarding to Salmonellae and E-Coli could be detected in 40% & 32% &12% & 28% & 16% & 24% of minced meat, kofta and sausage, respectively On the other hand, luncheon samples were free from Salmonella and E-coli.

Objectives Microbes can contaminate foodstuffs resulting in foodborne illnesses. Investigating microbial hazards in foods at the point of sale with rapid tools is required to avoid foodborne illness outbreaks. The current study aimed to identify the microbial hazards in food samples collected from retail shops at sale points using MALDI-TOF MS. Results Food samples were collected from stores and supermarkets in four Delta cities (Tanta, Kutour, Kafr-Elzayat and Benha). Analysis of 178 samples of fish, meat and dairy products revealed 20 different bacterial species. 44.76% of isolates were identified as E. coli, 17.44% were identified as Enterobacter spp., and E. cloacae was predominant. 12.2% were identified as Citrobacter spp., and C. braakii was predominant, and 8.7% were identified as Klebsiella spp., and K. pneumoniae was predominant. Moreover, eight Proteus mirabilis, six Morganella morganii, five Staphylococcus hominis, three Serratia marcescens, two Pseudomonas aeruginosa, one Salmonella typhimurium and one Enterococcus faecalis were detected. Foodstuffs not only be contaminated during production and processing but also during storage and transport. Identification of harmful human pathogens in foodstuffs is alarming and consider threatening to public health. Identification of microbiological hazards in foods using MALDI-TOF MS provides an efficient tool for identifying foodborne pathogens.

In this study, the antioxidant and antibacterial effect of Marjoram and Cumin oils (0.2%&0.3%Vol/W) of each and Mixture from both oils (0.2% Vol/W) were investigated in refrigerated fresh minced meat. Both oils used had considerable effectiveness in decreasing Aerobic Plate Count (APC), Coliform Count and Staphylococci Count as well as chemical indices as pH, Total Volatile Nitrogen (TVN) and Thio Barbituric Acid (TBA) values. Meanwhile, these values decrease as the concentration of the oil increases with highly significant differences (P<0.05) between these different oils. Marjoram oil (0.3% Vol/W) gives the best effectiveness with a significant advantage in extend shelf life of refrigerated minced meat to 7 days compared to control group 4 days. Consequently, essential oils can play an important role as antimicrobial agent in refrigerated minced meat and potentially it might be used as a natural preservative ingredient for longer periods without the need to use hazardous preservatives in food industry, but Marjoram oil is the best one.