الفهرس 
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Abstract
A total of 250 raw and ready-to-eat meat samples represented by 120 raw meat samples (60 fresh ground beef, 30 fresh beef burger, and 10 each of frozen ground beef, frozen beef burger, and frozen beef sausage) and 130 RTE meat samples (20 each of beef burger, shawarma, sausage, kofta, and chicken nuggets sandwiches, besides 30 luncheon samples).Conventional cultural and biochemical tests revealed that the prevalence of Helicobacter pylori in 55% (33/60) and 60% (18/30) in ground beef and beef burger, respectively, and 45% (9/20), 55% (11/20), 35% (7/20), 60% (12/20), 13.3% (4/30) of burger, shawerma, sausage, kofta, chicken nuggets sandwiches and luncheon meat samples respectively, with an overall mean of 37.6% (94/250), while molecular identification verified the presence of H. pylori in only 53.3% (32/60), 56.7% (17/30), 40% (8/20), 55% (11/20), 15% (3/20), 60% (12/20), and 13.3% (4/30) of fresh ground beef, fresh beef burger, burger, shawerma, kofta, and luncheon examined, consecutively, with an overall mean of 34.8% (87/250) among all meat samples tested.All 110 molecularly identified isolates were genetically confirmed as H. pylori through PCR amplification of the 294-bp marker gene (glmM) and other virulence genes 400-bp DNA fragment for cagA gene and 678-bp for vacA. Marker gene of H. pylori (glmM) in this study represents 95% (38/40), 94.1% (16/17), 100% (16/16), 93.3% (14/15), 90.9 (10/11), 100% (8/8), and 100% (3/3) for fresh ground meat, fresh beef burger, burger, kofta, shawerma sandwiches, beef luncheon, and sausage sandwiches isolates. On other hand cagA gene was detected in 80% (32/40), 82.4% (14/17), 87.5% (14/16), 60% (9/15), 72.7% (8/11), and 100% (8/8) of fresh ground beef, fresh beef burger, burger, kofta, shawerma sandwiches, and beef luncheon meat isolates, respectively. While, for vacA gene it was found in 15% (6/40), 25% (4/16), 45.4% (5/11), and 53.3% (8/15) of fresh ground meat, burger, shawerma, and kofta sandwiches. All of the 110 H. pylori-verified isolates exhibited absolute resistance to amoxicillin, ampicilline, erythromycin, and metronidazole (100%) and higher resistance rates against vancomycine and sulphamethoxazole/trimethoprim (94.5%, n = 104/110), clarithromycine (61.8%, n = 68/100). The medium resistance rates of H. pylori isolates examined was observed against imipenim (24.5%, n = 27/110), levofloxacilline (23.6%, n = 26/110), while the lower resistance rate was detected against nitrofurantoin (13.6%, n = 15/100).The multiple antibiotic resistance index (MAR) of H. pylori isolated from different meat samples was 0.71, 0.67, 0.73, 0.73, 0.8 and 0.72 for fresh ground meat, fresh beef burger, burger, shawerma, kofta sandwiches, and luncheon, respectively. Collectively, the average MAR index of all examined H. pylori isolates in the present study was 0.72. The MAR index value > 0.2 indicates the indiscriminate use of antibiotics in veterinary medicine. Thus, this result may pose a threat to human health.