الفهرس 
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Abstract
Contamination of ready to eat foods premises rendering them unacceptable for human consumption has become a global health problem. This study aimed to evaluate the microbiological quality and safety of ready to eat meat meals in Ismailia governorate, Egypt. Sixty samples of ready to-eat meat meals including 20 samples from each of liver (kibda), hawawshy and shesh-tawook were randomly collected from different hygienic levels restaurants in Ismailia governorate for microbiological indices.
The mean values of total aerobic spore forming microorganisms in the examined kibda sandwiches, hawawshy and shesh-tawook samples were 3.14, 2.5 and 2.8 (log10 CFU/g), respectively. Also, the mean values of Staphylococcus aureus counts in the previously mentioned samples were 3.03, 2.8 and 2.9 2.8 (log10 CFU/g), respectively. Total coliforms were present with mean values of 23.2, 13.1 and 39 (MPN/g), in the examined samples, respectively. Total Enterobacteriaceae mean values in the tested samples were 3.8, 3.16 and 3.70 (log10 CFU/g), respectively. Bacillus cereus mean values were 3.33, 1.97 and 2.6 (log10 CFU/g), respectively. Moreover, the mean values of total mould were 3.13, 2.96 and 3.64 (log10 CFU/g) in the examined samples, respectively. Total yeast was detected with mean values of 3.7, 3.52 and 3.85 (log10 CFU/g), respectively. Moreover Salmonellae was not detected in all examined samples.
The examined samples of ready to eat meals contaminated with different microorganisms. For this reason, the corresponding authorities should adopt
regular inspection, reassessment of the manufacturing of meat products and training of food handlers to improve their hygiene and decrease levels of contamination.