Staphylococc among some meta products

Summary:-The coagulase positive styphaylococci constituted 36%, 19% and 18% of total staphlococci isolated from sampies of minced meat, basteime and sausage respectively by using baird parker agar . such percentages were decrased to 27% , 12% and 17% on uUsing Bll.IRD PARKER medium the DNase producers con-stituted 35%, 27% and 19% of the total staphylococciisolated from minced meat, Basterma and Sausage, whileon Milk salt agar the percentages were 30%, 15% and 18%of the total Staphylococci respectively.Coagulase positive Staphylococci isolated from thesamples of the examined products were mostly . ~ haemolyticindicating contamination from human sources.Coagulase positive staphylococci could be isoJ.atedfrom 70% of the examined samples of minced meat, while50% and 45% of the examined samples of Basterma and Saus-age by using BAIRD P.ARK’ER agar medium. Their average countswere 3xlO 7, 1. 7xlO 7 and ?xl06/gm Dlinced meat, ’Basterma and