الفهرس 
Bacteriological studies on ready to eat meat
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Abstract
In this study, 350 random samples of retailed meat products
representing ready to eat (RTE) meat products were tested
bacteriologically for S. aureus, E. coli and Salmonella spp.. The
examined samples included 50 of each of the following RTE meat: beef
kofta, meat shawerma, chicken shawerma, pasterma, beef luncheon,
sausage and chicken luncheon, collected from different supermarkets at
Giza, Egypt.
High levels of bacterial contamination were detected of S. aureus, E.
coli and Salmonella spp. with incidence rates of 58%, 20 % and 8 %,
respectively. Pasterma samples were amaizingly contaminated with
incidence rates of the three species of bacteria being 64%, 24% and 24%,
respectively.
In contrast, E. coli was detected in 12% of the beef luncheon
samples while S. aureus and salmonellae were not isolated. The same
finding was almost met with chicken luncheon where E. coli was the
only detected bacteria in 14% of the samples.
Kofta showed the highest level of salmonella incidence (8%).