الفهرس 
CURRICULUM VITAEOnly 14 pages are availabe for public view
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Abstract
A total of 90 random samples of pastry foods of meat pie, meat pizza and pasta pashamil (30 samples of each) were collected from different restaurants in Benhacity
at kalyobia governorate to be examined bacteriologically for detection of pathogenic Escherichia coli microorganism. The obtained results indicate that incidence ofE. coli isolated from examined samples of pastry foods were 20%, 26.67%, 36.67% of meat pizza, meat pie and pasta pashamil respectively.
Concerning Enterohemorrhagic E. coli strains O26and O111: H4 incidences were 3.33% and 6.67% respectively in meat pizza. While EnterohemorrhagicE.coli strain O111: H4incidence were 10% in meat pie. However, in pasta pashamil the incidences of Enterohemorrhagic E.coli strain O26, O111: H4were 10% & 6.67% respectively. Enteropathogenic E. coli strain O44: H18 incidences were 3.33% in meat pizza sample. While in meat pie sample, Enteropathogenic E. coli strain O55: H7, O114: H21 and O119: H6 incidence were 3.33% Enteropathogenic E. coli strain O114: H21, O119: H6 incidence were 3.33% in pasta pashamil.
Incidence of toxigenic E. coli strain O127: H6 were 6.67% in meat pizza while in pasta pashamil, E.toxigenic E. coli strain O127: H6 were 10%, Enteroinvasive E. coli strain O124 incidence in meat pie were 6.67% but in pasta pashamil, its incidence was 3.33%.
Moreover the isolated serotypes of pathogenic E. coli from examined pastry meals were O26, O44: H18, O111: H4, O127: H6 and O55: H7, O111: H4, O114: H21, O119: H6 and O124 with various percentage Kanamycin, Gentamycin and ciprofloxacin is more effective on the isolated E. coli while E. coli is low susceptible to streptomycin and Ampicillin.
Public health significance of isolated organism from the examined pastry food was discussed as well as some recommendation to ensure safety and quality of meat pie, meat pizza and pasta pashamil prepared in fast food services were out lines.