A total of 100 random samples of meat products including raw minced meat, raw sausage, luncheon and basterma (25 samples of each) were collected from different markets in Cairo and Giza governorates to be examined bacteriologically for detection of Staphylococcus aureus, Listeria monocytogenes and Escherichia coli. These samples were examined for isolation of such pathogens by conventional bacteriological methods and by polymerase chain reaction (PCR). Concerning S.aureus bacteriological results revealed the prevalence in minced meat, Sausage, luncheon and basterma was (24%, 24%, 20%, 4%) respectively. While L. monocytogenes revealed the prevalence in minced meat, sausage, luncheon and basterma was (4%, 0%, 0%, 0%) respectively and E. coli revealed the prevalence in minced meat, sausage, luncheon and basterma was (20%, 20%, 24%, 20%) respectively. The results cleared that PCR is an ideal method for identification of foodborne pathogens, as it was effective, less labor, more sensitive, reduces effort and time after using gradient PCR in validation of each microbe.

One hundred random samples of raw meat products (minced meat and sausage, 25 of each) and treated meat products (luncheon and basterma, 25 of each) were gathered from various markets in the provinces of Cairo and Giza for a period of 6 months. Accurately, 25 samples from each product were gathered from various markets in the provinces of Cairo and Giza. Traditional bacteriological methods and duplex polymerase chain reaction were used for detection of S. aureus and L. monocytogenes in such examined samples. Actually, S. aureus was isolated from 24%, 28%, 16% and 12% in minced meat, sausage, luncheon and basterma, respectively. Only, L. monocytogenes was detected in 4% of minced meat. Characterization of S. aureus by (nuc) gene and L. monocytogenes by (hlyA) gene using duplex Polymerase Chain Reaction. Concerning duplex PCR results, the incidence of S. aureus in minced meat, sausage, luncheon and basterma was (24%, 24%, 16%, 8%), respectively. While the incidence of L. monocytogenes in minced meat, sausage, luncheon and basterma was (4%, 0%, 0%, 0%), respectively. Duplex PCR showed a great agreement with the results of bacteriological method which proves the utility of the molecular technique in detection of food pathogens.

A total of 100 different meat samples 50 grams from each sample were chosen randomly including raw meat products as minced meat and sausage and treated meat products as luncheon and basterma (25 samples from each) collected from several markets in two regional Governorates (Cairo and Giza). Traditional bacteriological method and polymerase chain reaction (PCR) tool were used to look for salmonella in these samples. Bacteriological data demonstrated the occurrence of 16%, 8%, 0% and 0% in minced meat, sausage, luncheon and basterma, respectively. PCR validation for identifying of salmonella by (invA) gene showed the same conformance of results in prevalence of that of the bacteriological isolation where it was 16%, 8%, 0% and 0% in minced meat, sausage, luncheon and basterma, respectively. Traditional bacteriological method can take two to three days to show such results and up to seven to ten days to validate them, while polymerase chain reaction proved and it is reliable, less labor, accurate and requires less effort and time comparing to traditional method.