الفهرس 
Chapter I : IntroductionOnly 14 pages are availabe for public view
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Abstract
SUMMARY The tourism in Egypt is considered one of the most important economic sectors and the number of guests who come to our country may be affected if the food they consume during their stay were un- safe. So, the food establishments (either hotels or restaurants) in this field must implement a food safety assurance system which guarantee to good extend that the food in such establishments are free from any contamination. Seventy five random samples of raw, prepared and cooked chicken meat (25 of each)during the operation steps and fifty random swabs from the food contact surfaces and food handlers hands (25 of each)during receiving, preparation and just after cooking all were collected from different Egyptian touristic restaurants to evaluate the HACCP system in these restaurants. All the collected samples were examined to determine their microbiological profiles.The obtained results indicated that the mean value of APC, Enterobacteriaceae, coliform and staphylococcal counts in the examined samples were 5.48 x106 ±1.13 x106, 9.57 x104 2.6x104, 3.31x104 ±0.64 x104 , ±0.64 x 104 ,5.14 x104 ± 1.29 x104 for the raw chicken meat, 1.73 x 10 7 ±0.29 x107, 4.12 x 12 x 105 0.78 x 10 5 , 1.09 x 10 5 ,2.6x105 ± 0.47 x 105 for the prepared chicken meat, 3.69 x105 ±0.78 x105 , 2.84 x 10 4 ± 0.53 x 104, 6.73 x 103 ±1.91 x 103, 8.03 x 103 ± 2.16 x 103 for the cooked chicken meat, 3.69 x 105 ± 0.78x 105 , 2.84 x 10 4 ±0.35 x 10 4 , 6.73 x 103, 8.03 x 103 ± 2.16 x103 for the cooked chicken meat ,9.28 x 105 ±2.74 x 105 , 7.35 x 105 , 7.35 x 104 ± 1.86 x 104,2.94 x 104 0.54 x 104 ,8.47 x 103 ± 2.05 x 103 for the food contact surfaces, and 3.63x104 ± 0.59x 104, 4.98 x 103 ±0.71x103, 1.17 x103±0.26 x103, 3.61x104±0.7 9 x 104 for the food handlers, respectively. The difference associated with the examined samples were highly significant (P< 0.01). <Citrobacter diversus,Citrobacter freundii,Enterobacter aerogenes, Enterobacter cloacae,Klebsiella ozaenae,Klebsiella pneumonial,Proteus nivabilis,Proteus vulgaris,Serratia liquefaciens and Serratia marcescens were isolated from the examined raw chicken meat, in addition to these microorganisms,Enterobacter hafniae and Proteus nettegri were isolated from the examined prepared chicken meat,
Citrobacter diversus,Citrobacter freundii, Enterobacte rcloacae, Klebsiella ozaenae, Proteus nivabilis, Proteus nettegri, Proteus vulgaris,And Serratia liquefaciens were isolated from the examined cooked chicken meat Citrobacter diversus,Citrobacter freundii, Enterobacter cloacae,Klebsiella ozaenae Proteus nivabilis, Proteus vulgaris and Serratia liquefaciens were isolated from the examined food contact surfaces and finally Citrobacter freundii, Enterobacter aerogenes Enterobactercloacae, Klebsiella ozaenae Klebsiella pneumonial Proteus nivabilis, Proteus vulgaris and Serratia liquefaciens were isolated from the examined swabs of the food handlers,The examined samples were negative for salmonella and E. coli. Finally, the significance of the isolated microorganisms in either raw,prepared and cooked food as well as those isolated from the food contact surfaces and from the food handlers in the involved Egyptian touristic restaurants and possible sources of contamination as well as some recommendations to improve the quality of the food in this great sector were discussed.