| Abstract: |
Two hundred and forty samples ; sixty each of beef, bu±a1oe’s meat, Ome1’s meat and mutton were collected from different abattoirs in Assiut province. Each sample consists of two hundred grams was transfe’ed to the 1abortor in a prevoisly sterilized contaThe mean pH values were 5.762 ± 0.0185,6.125 ± 0.0198, 6.248 ± 0.0224 and 5.792 ± 0.0157 in beef , buff aloe’s meat, camel’s meat and mutton samples respect ively.Staph. aureus was detected in 46(76.7),48(80), 39(65,) and 45(75 of examined, beef, buffaloe’s meat , Camel’s meat and mutton samples respectively. The count of taph. aureus in beef ranged from 4 x to 2 x 1O5 with the mean value 34.7 x ].0 ± 4.8 x 10/9. i6.0 x ± 0.8 x with a minimum 1x104, a maximum 7 x 1o/9. Then the Staph aureus count in mutton samples ranged from 3 x to 2 x 10 with the mean vilue 32.2 x 1O3 5.1 x 1°. The incidence of staph aureus in camel’s meat samples was lower followed by mutton samOLZt of 46 Staph. aureus strains isolated frombeef samples 46 (100 o), 45(97.a), 46(lO0%),45(97.a)45(97.8) and 45(97.8V) were positive for catalase, bae— lysis, 0/F of glucose, inannitol 0/F, Coagulase and DNase respectively, These were followed by 48 staph. ureua stnthis isolated from buffaloe’s meat samples48(100%), 45(93.o), 45(93.8%) 42(87.5%), 41(85.4%) and44(91.7%) which were positive for the biophemical tests respectively. Then out of 39 staph. aureus strains iso— lated from Cirne1’s meat samples 37 (94.9), 34(87.2%), 38(97.4), 32(82.1%), 31(79.5%) and 3l(79.5) were positive for catalase, haemo].ysis, 0/F
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