Abstract

Sixty random samples (15 of each) were collected from different restaurants to evaluate their bacteriological quality The mean values of APC, Enterobacteriaceae, coliform counts(cfu/g) were 6.03×10³ ±1.45×10³, 3.16×10³±0.72×10³, 7.43×10²±1.05×10² for meat,8.58×10³±1.65×10³,6.53×10³ ±1.24×10³, 9.18×10²±2.07×10³ for chicken, 9.91×10³±2.18×10³, 5.25×10³±0.86×10³,1.06×10³±0.19×10²for beef kofta and 2.03×10⁴±0.43×10⁴,9.14×10³±2.06×10³,3.32×10³±0.45×10³ for chicken kofta, respectively. The results showed that 12 isolates of Escherichia coli were identified from examined ready to eat chicken and meat meals with different percentages(O₂₆:H₁₁, O₁₁₁:H₄, O₁₂₄, O₇₈,O₉₁:H₂₁, O₁₂₁:H₇, O₁₂₇:H₆, O₁₄₆:H₂₁) Escherichia coli strains were serologically identified from such examined meals, there are 6 isolates of salmonella were identified from examined samples. Also, there are 21 isolates of staph aureus were isolated from examined samples represented as 20% from meat,40% from beef kofta,33.33% from chicken and 46.67% from chicken kofta [1-4].