الفهرس 
AcknowledgmentOnly 14 pages are availabe for public view
 |  | from | 82 |  |  |
| | | from | 82 | | |
Abstract
Home made frozen food is one of the prepackaged quickly prepared ready meals. Their microbial aspects and initial microbial count prior to in addition to their hygienic condition during preparation, processing, packaging, storage and display affect greatly their shelf life. Freezing slows down but does not stop the physical and biochemical reactions that govern food deterioration. The microbial growth is completely ~topped below (-18°C), but both enzymatic and non enzymatic changes continue at much slower rates during frozen storage. This study aimed to spot out the hygienic condition of home made in Alexandria supermarkets through assessing their microbiological condition and through identifying any intrinsic and extrinsic factors that would minimize direct health hazard to the consumer. ~ A total of 100 home made frozen food samples shown for sale in some ~llpermarkets in Alexandria were collected, the food samples included vegetable products (20 samples), meat products (48 samples) and Bakery products (32 samples). Allfood samples were subjected to the following: \. External examination condition. as regard labelling, packaging and sample L’ Storage temperature, which was identified by measuring the temperature of each sample and the storage cabinets. j. Chemical examination. This included detennination of sample pH and moisture content. ~. Assessment of microbiological condition. This included determination of total aerobic bacterial and psychrotrophic counts, determination of colifonns- and. detection of faecal coliform ~ Staphylococcus aureus and Bacillus cereus. Results obtained from the study were as follow: A. General aspect 1.