الفهرس 
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Abstract
The present study was carried out on 120 samples of quick meal sandwiches including (40 each of grilled kofta, hawawshi and fried liver samples) collected randomly and equally from different restaurants in front of schools at Zagazig city or villages at Sharkia governorate, Egypt at different levels of sanitations. All collected samples were examined for assessment of the health hazards of consuming of such products according to their bacteriological profile and heavy metal residues.
The results revealed that there were no change in the normal color (well-done brown), odor (fresh), taste (palatable), and consistency (firm and tender) for all sandwiches examined samples (100%).
It is evident from the results recorded that the log 10 values of TBC/g of the examined samples of kofta ranged from 5.30 to 5.36 with a mean value of 5.33 ± 0.03 for samples collected from urban areas, 6.28 to 6.48, with a mean value of 6.35 ± 0.11 for samples collected from rural areas.
Regarding fried liver samples collected from urban sites, log 10 values of TBC/g ranged from 5.23 to 5.39 with a mean value of 5.31 ± 0.08, while samples collected from rural areas, TBC/g ranged from 6.09 to 6.54 with a mean value of 6.35 ± 0.23 log 10 cfu/g.
In case of hawawshi samples collected from urban sites, the mean value of TBC was 5.57 ± 0.07, while in samples collected from rural areas, the mean value of TBC/g was 6.37 ± 0.24 log 10 cfu/g.