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This experiment was carried out to explain the variation between the use of either fresh or frozen meat cuts in manufacturing of minced meat; in this connection the role of the mincer and the hygienic condition of handling as well as of the temperature under which the raw material and product was handled should be investigated. The achieved results indicated that the minced meat manufactured from fresh meat has low microbial load as compared with that produced from frozen one. However, the mincing at butcher's shops may expose the meat to more sources of contamination than that minced at home (self-made mincing). The handling of raw meat either fresh or frozen in butcher's shops exposed the produced minced meat to high numbers of either spoilage or food poisoning microorganisms. The sources of contamination of produced minced meat were discussed.

A total of 50 samples of frozen fresh beef sausage were collected from grocery stores at Beni Suef City. These samples were examined for enumeration, isolation and identification of psychrotrophic bacteria. All samples contained psychrotrophic bacteria in variable numbers. The mean counts of psychrotrophic bacteria, psychrotrophic Enterobacteriaceae, Pseudomonas, Aeromonas, Brochothrix thermosphacta and Lactic acid bacteria were 2 x 10(5) +/- 10(3), 6 x 10(3) +/- 4 x 10(2), 10(3) +/- 2 x 10(2), 4 x 10(2) +/- 8 x 10, 8 x 10(2) +/- 10(2) and 8 x 10(2) +/- 2 x 10(2) organisms per gram, respectively. Psychrotrophic Enterobacteriaceae isolates were identified biochemically. The hygienic significance of the isolates, their public health importance as well as supposed measures to improve the product are discussed.

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