Abstract
A total of 100 random samples of meat and meat products represented by processed minced meat, beef kofta, hot dog and burger (25 of each) were collected from different meat processing plants in Alexandria city. All collected samples were subjected to bacteriological examination to evaluate the microbial status of the meat and meat products that were processed at FSMS meat processing plants in Egyptian governorates. The collected samples were examined bacteriologically and chemically to determine their hygienic and keeping quality by counting APC (cfu/10g), Salmonella Shigella (cfu/10g), Staphylococcus (cfu/10g), Micrococcus (cfu/10g), Enterobacteria (cfu/10g), Bacillus (cfu/g), Streptobacillus (cfu/10g),and Streptococcus (cfu/10g). The mean values of the APC (cfu/10g),load before CCP, after CCP, from cleaning water, operation equipment, operator’s hands and working premises of the examined samples were 2.26X104 , 5.328X105, 10.24x103, 7.74x103 respectively. While for The prepared Samples from sources after CCPs gave the lowest recovery rate of bacterial isolates with prevalence percentage: Shigella and Staphylococcus, and the mean value of the Total viable count of meat and related area at the receiving CCP, Cold store of raw meat CCP, Frozen raw meat store CCP, Cooking CCP, Utensils and operating Equipment CCP, Cold store of final meat products CCP and Workers hands at clean zone CCP were 2.35x104 CFU/10gm, 5.338x106 CFU/10gm, 10.34x104 CFU/10gm, 1.5x104 CFU/10gm, 3.58x104 CFU/10gm, 7.76x104 CFU/10gm, 1.14x104 CFU/10gm respectively. The data given in the present study allow concluding that the meat products processed at FSMS meat processing plants after CCPs were significantly less contaminated with Enterobacteriaceae, Coliforms and other bacteria than that processed at non-FSMS meat processing plants, which indicates that Food safety management systems are of great importance in decreasing the contamination and thus reflects the economic importance.

Key words: Meat Hygiene, Food Safety, Food Safety Management System, GMPs, HACCP, TACCP, ISO 22000