الفهرس 
Introduction
Assessment of microbiological quality of fresh and frozen koftaOnly 14 pages are availabe for public view
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Abstract
The present investigation was designed to study the microbiological quality of 150 samples of fresh and frozen kofta (75 each) which were collected from different restaurants and supermarkets in Assiut City.
Regarding the microbiological status of the examined fresh kofta, the mean values of aerobic plate, psychrotrophic, mould and yeast counts/g were 1x106, 5 x 105 and 5 x105cfu/ g, respectively. For frozen kofta, the counts were 2 x106, 2 x 106 and 6 x 105, respectively.
Salmonella spp.were recovered from 8 and 5.3 % of the examined fresh and frozen kofta samples, respectively. Salmonella isolated from fresh kofta were serotyped as S. Typhimurium (2.7%), S. Enteritidis(2.7%)and S. Tsevie(2.7%). Salmonella serovars isolated from frozen kofta were serotyped as S. Enteritidis(2.7%), S. Montevideo(1.3%) and S. Malade(1.3%). Moreover,E. coli O157:H7 wererecovered from 2.7 and 1.3 % of the examined samples, respectively.
Trials were conducted to estimate the minimum inhibitory concentrations (MICs) and minimal lethal concentrations (MLCs) of garlic juice, alcoholic, aqueous extracts and total oil of black seed and alcoholic and aqueous extracts of black pepper against the isolated two pathogens.
The alcoholic extract of black seed was the most effective against S. Typhimurium, where the MIC was 2%. While, the aqueous extract of black pepperwas the most effective against E. coli O157:H7, where the MIC was 3%. Garlic juice was the most inhibitory against both microorganisms, where the MICs were 3.6 and 5%,respectively. The aqueous extract of black seed and
the alcoholic extract of black pepper had lethal effect on E. coli O157:H7,where the MLCswere 50%.
The public health significance of the isolated microorganisms was discussed and the suggestive measures to protect the consumer and produce high quality kofta were outlined.