الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
A total of 90 random samples of fast foods(ready to eat) represented by beef kofta, beef sausage and hawawshi as meat products and chicken pane, shiesh tawook and chicken shawerma as chicken meat products (15 of each) were collected from different restaurants in Cairo government, Egypt. All the collected samples were examined to determine their bacteriological and chemical profiles. The obtained results indicated that the mean values of APC, total coliform and Staphylococcal counts in the examined samples of fast food were 1.83×104 + 0.39×104, 7.91×102 + 1.48×102& 9.35×102 + 2.08×102/(cfu/g) for beef kofta, 8.61×104 + 2.07×104, 1.54×103+ 0.33×103 & 2.76×103+ 0.51×103/(cfu/g) for beef sausage, 2.24×105 + 0.52×105 , 6.62×103 + 1.09×103& 8.12×103 + 1.29×103/(cfu/g) for Hawawshi, 7.35×104 + 1.17×104, 1.18×103 + 0.26×103& 3.01×103 + 0.46×103/(cfu/g) for chicken pane, 1.92×105 + 0.46×105, 4.32 x 103 0.26 x 103, 4.32×103 + 0.85×103& 9.84×103 + 1.68×103/(cfu/g) for Shiesh tawook, 4.58×105 + 0.74×105, 9.97×103 + 2.53×103& 1.75×104 + 0.31×104 (cfu/g) for chicken shawerma, respectively. The difference associated with the examined samples of fast food were highly significant (P<0.01). Citrobacter diversus, Citrobacter freundii, Enterobacter aerogenes, Enterobacter cloacae, Kelebsiella ozaenae, Klebsiella Pneumoniae, Proteus mirabilis, Providencia rettgrei, Proteus vulgaris, Serratia liquefacien and Serratia marcescens were isolated from the examined samples of fast food. In general. Citrobacter diversus, Proteus rettgeri and Serratia liquefaciens were not isolated from beef kofta. Furthermore, O86 : K61 (B7) was isolated from beef Kofta (6.67%), O26 : K60(B6) was isolated from beef sausage (13.33%) and hawawshi (6.67%), O119 : K69 (B19) was isolated from beef kofta (6.67%) , beef sausage (6.67%), hawawshi (13.33%) and shiesh tawook(6.67%) , O128: K67(B12) was isolated from beef sausage (6.67%) and hawawshi (6.67%) and shawerma(6.67%) , O55 : K59(B5) was isolated from Pane (6.67%) , shawerma (13.33%) and O124 : K72(B17) was isolated from shiesh tawook(6.67%) and shawerma (6.67%) Concerning, S.entertidis was isolated from beef sausage (6.67%), hawawshi (6.67%), shiesh tawook (13.33%) and shawerma(6.67%). Also, S.typhimurium was isolated from 6.67%, 13.33%, 6.67%,6.67% and 13.33% of the examined samples of beef sausage, hawawshi, shiesh tawook and shawerma,respectively but ,S. kentucky was isolated only from shawerma (6.67%)and S. virchow was isolated only from shiesh tawook (6.67%). Chemical investigation for the samples for pH, TVN(mg%) and TBA(mg/kg) indicated that the mean values were 5.72 ± 0.01, 6.14 ± 0.27 and 0.08 ± 0.01 for beef kofta, 6.77 ± 0.01, 7.82 ± 0.41 and 0.12 ± 0.01 for beef sausage, 6.81 ± 0.02, 9.36 ± 0.39,and 0.19 ± 0.01for hawawshi, 5.78 ± 0.01 , 9.97 ± 0.52and 0.11 ± 0.01for chicken Pane, 5.84 ± 0.02, 12.01 ± 0.44 and 0.20 ± 0.01for shiesh tawook and 5.89 ± 0.02, 13.65 ± 0.58and 0.22 ± 0.01for chicken shawerma, respectively. Results associated with the examined samples shoewd high significant differences at (P<0.01) except results of (TVN) in the examined samples were significant at (P<0.05). Finally, the significance of isolated bacteria in fast food and possible sources of contamination as well as some recommendations to improve the quality of these products were discussed.