الفهرس 
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Abstract
A total of 120 samples of frozen meat, chicken and wall swabs were randomly collected from 3 cool stores termed A, B as governmental cool stores and C as a private cool store (40 of each). Each cool store was represented by frozen meat (15), frozen chicken (15) and wall swabs (10) for evaluation the bacteriological and mycological conditions under which the products were stored. The bacteriological examination revealed that the mean values of APC of examined frozen meat and chicken samples were 7.53 x 105 ± 2.13 x 105 & 4.61 x 106 ± 1.05 x 106 /g for cool store (A), 5.17 x 106 ± 1.08 x 106 & 2.72 x 107 ± 0.68 x 107/g for cool store (B) and 2.52 x 107 ± 0.66 x 107 & 6.11 x 107 ± 0.93 x 107 /g for cool store (C), while the average of APC of walls of cool stores (A), (B) and (C) were 6.70 x 104 ± 2.14 x 104, 6.05 x 10’± 1.58 x 105 and 8.06 x 106 ± 2.21 x 106 / cm2, respectively. The mean values of total psychrotrophic count in examined samples of cool stores (A), (B) and (C) were 1.40 x 105 ± 0.49 x 105, 8.18 x 105 ± 2.15 x 10’ & 3.79 x 106 ± 0.93 x 106/g for frozen meat, 1.18 x 106 ± 0.44 x 106, 3.77 x 106 ± 0.80 x 106 & 7.93 x 106 ±1.52 x 106 /g for frozen chicken and 1.29 x 104 ± 0.54 x 104, 1.39 x 105 ± 0.53 x 105 & 1.55 x 106 ± 0.53 x 106 /cm2 for wall swabs, respectively. Concerning the total enterobacteriaceae count, the mean values of examined frozen meat, chicken and wall swabs were 1.23 x 103 ± 0.39 x 103, 3.34 x 103 ± 0.91 x 103 & 5.50 x 102 ± 1.72 x 102 for cool store (A), 3.09 x 103 ±1.05 x 103, 7.81 x 103 ±3.38 x 103 & 9.08 ± 102 ± 2.30 x 102 for cool store (B) and 4.98 x 103 ± 1.80 x 103, 1.59 x 104 ± 0.66 x 104 & 1.51 x 103 ± 0.43 x 103 for cool store (C), respectively. Moreover, coliforms could be detected from 66.67%, 73.33% & 93.33% of frozen meat samples, 80%, 80% & 93.33% of frozen chicken samples and 50%, 60% and 80% of wall swabs of cool stores (A), (B) and (C), respectively. However, the mean values of total coliform counts of examined frozen meat, chicken and wall swabs were 2.99 x 102 ± 0.95 x 102, 6.68 x 102 ±1.99 x 102 & 1.36 x 102 ± 0.65 x 102 for cool store (A), 3.16 x 102 ±1.06 x 102, 9.66 x 102 ± 3.51 x 102 & 1.95 x 102 ± 0.70 x 103 & 5.06 x 102 ± 1.17 x 102 for cool store (C), respectively. Respectively, S. aureus was isolated from 66.67%, 80% & 86.67% for frozen meat samples, 73.33%, 80% & 93.33% for frozen chicken samples and 60%, 80% and 90% of wall swabs of cool stores (A), (B) and (C). While, the mean values of total S. aureus counts of examined frozen meat, chicken and wall swabs were 1.23 x 103 ± 0.32 x 103, 1.58 x 103 ± 0.49 x 103 & 8.83 x 102 ± 1.75 x 102 for cool store (A), 1.76 x 103 ± 0.33 x 103, 3.57 x 103 ± 0.91 x 103 & 1.65 x 103 ± 0.56 x 103 for cool store (B) and 5.27 x 103 ± 1.11 x 103, 6.43 x 103 ±1.97 x 103 & 2.96 x 103 ± 0.90 x 103 for cool store (C). Acinetobacter, Aeromonas, Alcaligenes, Citrobacter, Enterobacter, Flavobacterium, Klebsiella, Proteus, Pseudomonas and Serratia species were isolated from the examined walls of cool stores (A), (B) and (C) with varying percentages. The mycological examination indicated that molds and yeasts were detected from 60%, 73.33% & 86.67% of frozen meat, 73.33%, 73.33% & 93.33% of frozen chicken and 70%, 80% and 100% of wall swabs of cool stores (A), (B) and (C), respectively. Moreover, the mean values of total mold and yeast counts of examined frozen meat, chicken and walls were 4.06 x 102 ±1.35 x 102, 6.83 x 102 ± 2A5 x 102& 1.18 x 102 ± 0.38 x 103 for cool store (A), 9.15 x 102 ± 2.96 x 102, 7.72 x 102 ± 2.07 x 102 & 2.17 x 103 ± 0.63 x 103 for cool store (B) and 2.21 x 103 ± 0.58 x 103, 1.38 x 103 ± 0.34 x 103 & 4.19 x 103 ± 2.06 x 103 for cool store (C), respectively. Alternaria, Aspergillus, Cladosporium, Fusarium, Geotrichum, Mucor, Penicillium, Thamnidium and Trichodema as mold genera and Candida, Rhodotorula, Saccharomyces and Torulopsis as yeast genera isolated from the walls of different cool stores with varying percentages. Differences associated with bacteriological and mycological examination between the three cool stores (A), (B) and (C) were significant. Furthermore, significant differences were appeared between the examined frozen meat and chicken samples as a result of bacteriological and mycological examination. Importance of isolated microorganisms and sources of contamination of cool stores as well as suggestive hygienic measures to improve the sanitary status of such cool stores were discussed.