الفهرس 
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Abstract
detection of Staph. aureus, Salmonella spp. and Campylobacter spp. in RTE chicken shawerma, beef shawerma and hawawshy sandwiches in Assiut City.
A total of 150 random samples of RTE chicken shawerma, beef shawerma and hawawshy sandwiches collected from different restaurants in Assiut City represented as 50 samples each.
The results of this study showed that the prevalence of Staph .aureus was 86% (43\50) in chicken shawerma samples and enterotoxigenic Staph. aureus was detected in 11 (25.5%) of the coagulase positive Staph. aureus strains. The enterotoxins produced were identified as SEA, SEC and SED.
While, the incidence of coagulase positive Staph. aureus was 66% (33/50) in beef shawerma sandwiches, 6 strains (18.2%) were enterotoxigenic produced SEA.
Furthermore, the obtained results revealed that out of 39 (78%) coagulase positive Staph. aureus strains isolated from the examined hawawshy samples, 4 strains were enterotoxigenic with an incidence of 10.3% which produced SEC.
On the other hand, the bacteriological examination of the examined chicken shawerma sandwiches revealed that 3 samples were positive for Salmonella spp. with a percentage of 6% which were identified as 1 (2%) S. Enteritidis and 2 (4%) S. Typhimurium.
Regarding Campylobacter spp. isolation, the results showed that 7 samples were positive for Campylobacter spp. with an incidence of 14% identified as C. jejuni (8%), C. coli (4%) and C. lari (2%).
Multiplex PCR was used to detect the simultaneous presence of cdtA, cdtB and cdtC in C. jejuni strains that were isolated in this study. C. jejuni strains which were isolated from the examined chicken shawerma samples were positive for CDT genes. The prevalence of the cdtA was 100% while cdtB and cdtC gene were 75% among C. jejuni strains.
Public health importance of the isolated microorganisms, Staph. aureus, Salmonella spp. and Campylobacter spp. as well as methods for protecting consumers were discussed.