الفهرس 
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Abstract
A total of one hundred random twenty five from each of raw beef, raw chicken, cooked beef and cooked chicken meat were collected from different hospital kitchens in Zagazig city, Sharkia governorate, Egypt.
Ι. Organoleptic evaluation of beef and chicken meat:
All examined samples were normal in color (light red in raw meat, yellowish white in raw chicken, light brown in cooked meat and dark yellow in cooked chicken), accepted in odor with normal taste and firm in consistency.
ΙΙ. Microbiological evaluation of beef and chicken meat samples:
1. Bacteriological profile
1.1. Aerobic plate count (APC):
The mean count of APC in the examined raw beef, raw chicken meat, cooked meat and cooked chicken meat samples was 4.86±0.2544, 4.81±0.0807, 2.76±0.2848 and 3.33±0.7369 with minimum counts of 4.56, 4.15, 2.51 and 3.91 and maximum counts of 5.48, 5.70, 3.02 and 3.91 log CFU/g, respectively.
:1.2. Isolation of S. aureus
S. aureus was detected in the examined raw beef, raw chicken meat, cooked beef and cooked chicken meat samples with a prevalence 4 (16%), 5 (20%), 2 (8%) and 3 (12%), respectively. The mean count of S. aureus was 3.36±0.0736, 3.32±0.0742, 2.41±0.0818 and 2.03±0.0602 log CFU/g in the.