eventy Five Random Samples Of Beef, Chicken Meat, And Tiiapia Nilotica Fish (25 Of Each)Were :Ollected from Different Markets In Kalyobia Governorate To Evaluate Their Storage Stability At Chilling Shelves (2-4C).The Collected Samples Were Kept In Refrigerator And Periodically Examined At Zero 12,3,4 And 5 Days Of Storage. The Results Of Bacteriological Examination Indicated That The Mean .‘Alues Of Enterobacteriaceae Count G. Beef And Chicken Were Successfully Increased With Drolonged Storage Time At Chillinq Storage To Reach 1.01x105±0.Llxlo And 1.29x104±0.20x104 /G. At The 5th Ay Of Storage, Respectively . In :Ontrast, Such Counts In The Examined Fish Samples Increased At The Beginning Of Chilling 7.05x103±1.04x103 1g. At 3 Day) And 9radually Decreased To Become S.75x102±1.25x102”G. At The 5th Day Of Storage Furthermore The Average Of Dsychrotrophic Counts Of The Examined Samples Of Beef, Chicken And Fish Were Significantly Ncreased During Chilling Storage To ‘Each I .63x106±0.57x106, €.43X106±1.21 X106 And 2.13X107±0.20X107 1g. At 5th Day, Respectively, Citrobacter Enterobacter, Klebsiella , Proteus, Serratia , Acinetobacter ,Aeromonas Alcaligenes, Chromobacterium, Iavobacterium , Moraxella Neisseria And Pseudomonas Species Were Isolated from Beef Chicken Meat And Fish Samples At Different Percentages. On The Other Hand, The Chemical Examination Revealed That The Mean Values Of Ph And Thibarbituric Acid Number (TBA) At Zero Time Of Storage Were 6.75±0.03 And 0.029±0.005 For Beef &6.54±0.04 And 0.058±0.011 For Chicken And 6.49±0.02 And 0.061±0.008 For Fish. At 5t Day Of Chilling Storage, These Values Were 682±0.04, 0.348±0.014 For Beef, 7.01±0.03 And 0.383±0.011 For Chicken &7.21±0.03 And 0.406±0.010 For Fish, Respectively. Storage Stability And Chemical Changes Occurring In Chilled Beef, Chicken And Fish As Well As Bacteria Responsible For Spoilage Of Such Food Items Were Discussed.
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