الفهرس 
Cover Page Title in EnglishOnly 14 pages are availabe for public view
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Abstract
Meat is considered as an integral part of the human food system in all countries because of its high nutritional quality. As well as it contains high levels of protein, vitamins and minerals.Intact tissue from healthy slaughtered animals are mostly sterile, but the meat may be contaminated during processing of workers’ hands and clothes, knives, animal skin, gut or from the environment, which led to poor quality or even unfit for human consumption. A total of 100 random samples of (kabab, kofta as well as swabs from equipment, worker’s hands and from tables), 20 of each, were collected from different restaurants in Alexandria governorate and examined for enteropathogenic E.coli. Thirty seven E. coli strains were isolated, resulting in an overall prevalence of 37%. Positive isolates of E. coli were found to be 15% in kabab samples, followed by 30% in kofta samples. While positives isolates in swabs samples which had been taken from worker,s hands, equipment and tables were found to be 55%, 40% and 45%, respectively . Among the examined samples, it was noticed that swab samples from hand’s workers were the most contaminated with E. coli. This results showed that the incidence of E.coli in Kofta samples was higher than that in Kabab samples, as 6 (30%) out of 20 samples Kofta was E.coli positive, while only 3 samples (15%) out of 20 samples Kabab was E.coli positive The results of this research revealed that the presence of E. coli in meat places offer as an indicator of fecal contamination, leading to growing concern and interest to the discretion of the microbe in some meat products, as well as the tools and equipment used in the preparation of meat. Meat may be derived from a source free of microbial contaminants, but become contaminated during preparation and processing and handling, or even through the pots and air, soil or health conditions incomplete during meat processing and handling. Unhealthy conditions in places to provide meat promote the growth and proliferation of various bacteria, one of which is Escherichia coli.Although E.coli investigation has long been used as an indicator of fecal contamination, presence of a typical coli organism does not mean that there is fecal matter in meat .Generally the presence of E.coli indicates improper handling or unhygienic conditions.from results and discussion of the present study, it is concluded that meat samples collected from different food serving establishments in Alexandria governorate were contaminated with many microorganisms included E.coli. These results indicate unsanitary conditions under which roast meat is prepared and handled in addition to post-roasting contamination mostly from meat contact surfaces.