A total of one hundred random samples of frozen minced beef (340g of each) were collected from four different meat factories A,B,C and D their products marketed in Menofia Governorate(25 for each). Factory D, recorded the highest count of Aerobic plate count (APC), Enterobacteriaceae and coliform as 9.17×105±2.03×105,7.29×104±1.10×104 and 3.13× 104 ±0.62× 104cfu/g were recorded, respectively. Followed by factory C that recorded 4.90×105± 0.58×105, 5.42×104 ±0.83×104 and1.89× 104 ±0.35× 104cfu/g, respectively. In addition, factory D recorded the highest pathogenic load of staphylococci and staphylococcus aureus with 4.65× 104± 0.76 ×104 & 1.16 ×104 ±0.24×104 cfu/g, respectively. Followed by factory C which recorded 2.33 ×104± 0.49× 104 & 8.83× 103 ±1.91× 103 cfu/g, respectively. The highest incidence of Escherichia coli, Salmonella and S.aureus in factory D were 36%, 28%& 68% followed by factory C were 24%,20% &52%, then factory B were 20%,16% & 40%, finally factory A were 12%, 8% and 24%, respectively. Achieved results in the present study proved that minced meat samples at factory C and D were highly contaminated that may considered a reliable index of fecal contamination and improper handling during processing.

Enterotoxigenic staphylococci are associated with food poisoning infection especially in ready to eat meals ingestion causing serious health hazards. A total of 150 random samples of prepared meat meals represented by beef kofta, hawawshi, chicken shawarma, chicken pane, fish fillet and fried tilapia (25 of each) were gathered from several restaurants in Egypt's Menoufia governorate and analyzed bacteriologically for detection of enterotoxigenic staphylococci. The obtained results showed that, the mean values of staphylococci count (CFU/g) were 2.3×10 3 ± 0.35×10 3 in beef kofta, 2.5×10 3 ± 0.1×10 3 in hawawshi, 8.1×10 3 ±0.21×10 4 in chicken shawarma, 2.1×10 3 ±0.45×10 3 in chicken pane, 3.8х10 3 ±0.06х10 3 in fish fillet, 7.6х10 3 ±0.13х10 3 in fried tilapia. Also, Stahphylococcus aureus had mean values of 1.3×10 3 ± 0.23×10 3 , 1.5×10 3 ± 0.21×10 3 , 4.5×10 3 ± 0.01×10 3 , 1.5×10 3 ± 0.31×10 3 , 2.2х10 3 ±0.05х10 3 , 3.0х10 3 ±0.03х10 3 (CFU/g) and with incidences of 24%, 20 %, 24 %, 12 %, 16 % and 12% in the examined samples of beef kofta, hawawshi, chicken shawarma, chicken pane, fish fillet and fried tilapia, respectively. Restrict hygienic measures should be applied to prevent food contamination.