Twenty sausage samples were randomly collected from food shops super microbiologically investigated for the presence of some pathogenic microorganisms including Escherichia coli 0157:H7, Salmonella typhimurium, detected in 70% of the examined samples with an average counts of 4.2x10Escherichia coli 0157:H7, Salmonella typhimurium examined samples, with an average counts of 20x10 pathogenic bacteria including 22 isolates Yersinia enterocolitica, and 10 isolates identified following the biochemical identification tests. Only 47 (71%) out of the tested 66 isolates were confirmed as pathogenic species using Hi identification kits and latex test kits. The obtained results indicated that these foods may pose a source of infection to the consumer. Measures to control the quality of the raw material, environmental and hygienic conditions during preparation and handling should be taken.

Background: Nowadays, food and agricultural industries annually produce millions of tons of waste, resulting from food production and consumption. Treatments of agro-wastes have been focused on biotechnological flavor production, utilizing microbial fermentation or biotransformation. Aim: This research's major goal was to makenatural flavor compounds from Ocimum basilicum L. agro-wastes utilizing ten different microorganism strains (fungi, yeasts, and bacteria). Materials and methods: Flavors were produced from O.basilicum L. waste via microbial fermentation employing four fungal strains, five Bacilli bacterial strains, and Saccharomyces cerevisiae F-307 via solid-state fermentation techniques, then the volatiles were extracted by headspace and identified utilizing GC/MS. Results: The major component and its percentage differ between fermented and unfermented O. basilicum L. waste. Gas chromatography-mass spectrometry "GC/MS" analysis showed that fermentation with T. virideF-216 yielded (100% isoprenyl cinnamate), B. subtilis NRCM-62, B. subtilis NRCZ-144 yielded (47.87% and 79.45% isovaleric acid), A. fumigatus F-225, B. subtilis NRCR-22, B. subtilis NRCH-123 and S. cerevisiae F-307 yielded (91.13%,86.93%, 54.65%, and 41.12% bisabolene), B. subtilis NRCF-510 yielded (67.81% diacetyl), A. niger F-258 yielded (27.16% methyl pentanoate), A. oryzae F-923 yielded (32.24% ethyl isovalerate), compared to control sample which yielded (79.17% chavibetol acetate). Conclusion: Using solid-state fermentation of Ocimumbasilicum L. agro-wastes, utilizing the ten microorganisms examined, can be applied to produce valuable and interesting natural flavors such as (Butter, Cheese, and Fruity aromas

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Thirty burger samples were randomly collected from food shops super marks in microbiologically investigated for the presence of some pathogenic microorganisms including Escherichia coli 0157:H7, Salmonella typhimurium, aureus and Bacillus cereus were detected in 60% of the examined samples with an average counts of 14x10 5.1x10 2 cfu/g. however, Escherichia coli 50 and 40% of the examined samples, with an average counts of 12x10isolates of pathogenic bacteria including 20 isolates each of Escherichia coli 0157:H7, following the biochemical identification tests (Bergey's Manual). Only 56 out of the testes 85 isolates were confirmed as pathogenic species using Hi identification kits and latex test kits. The obtained results indicated that these foods may pose a source of infection to the consumer. Measures to control the quality of the raw material, environmental and hygienic conditions during preparation and serving s