الفهرس 
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Abstract
A total of 270 random ready to eat food samples represented by thirty samples each of (beef kabab, chicken kabab, grilled chicken, chicken shawarma, roasted chicken, tehena salad and green salad) beside Sixty swabs collected from the hands of food handlers and contact surfaces (30 of each) were collected from different restaurants in Dammam city, the Kingdom of Saudi Arabia (KSA). All samples were subjected to bacteriological examinations beside measuring pH values and recording the temperature of cooked food samples to evaluate their safety and fitness for human consumption. The obtained results revealed that almost all of the examined samples suffer from microbiological problems in terms of aerobic plate count, coliforms count, faecal coliforms count and isolation of E. coli, Salmonella, and Staphylococcus aureus. Different strains of E.coli and Salmonellae had been isolated in 40, 6.66% of chicken shawarma samples, respectively. There was negative correlation between temperature of the cooked products with the different microbiological attributes of cooked food samples. Meanwhile, there was strong positive correlation between pH values with the different microbiological attributes of cooked food samples. Three replicate trials were produced in laboratories of the Food Hygiene and Control department, Faculty of Veterinary Medicine, Cairo University, according to GMPs to study the effect of adding standard oleoresins of coriander, clove and mixture of them on the quality traits of chicken shawarma before and after cooking till the 5thday of cold storage at 4⁰C. The 1st model of the product was not treated with any spice oleoresins and used as control. The 2nd and 3rd models treated with 300 and 400 ppm of coriander oleoresin, respectively. The 4th and 5th models were treated with 150 and 200 ppm of clove oleoresin, respectively. The 6th model was treated with 300 ppm of coriander oleoresin and 150 ppm of clove oleoresin. The 7th model was treated with 400 ppm of coriander oleoresin and 200 ppm of clove oleoresin. Four readings of temperature recorded for each sample; the 1st reading (T1) is the superficial layer temperature. The 2nd reading (T2) is temperature at one cm depth. The 3rd one (T3) is surface temperature after removal of the cooked superficial layer and reheating. Finally, the last reading (T4) is temperature at one cm depth after removal of the cooked superficial layer. The results revealed that values of pH decreased by adding different levels of spice oleoresins in both raw and cooked samples. Beside, clove and coriander oleoresins had significant effect on reduction of all of microbiological traits in terms of aerobic plate count, coliforms count, faecal coliforms count in experimentally produced chicken shawarma during chilled storage for 5 days. Clove oleoresin at both concentrations induced the highest reduction rate without significant difference between both concentrations in their effect followed by the mixture oleoresins. The coriander oleoresin treated trials had the lowest effect on bacteriological traits. E. coli, Staphylococcus aureus and Salmonella species failed to be isolated in all trials either raw or cooked samples.