الفهرس 
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Abstract
Hygienic and quality control of cooked foods in university students hostel had been recommended in many countries. One of the most important methods for quality control is using microbial standards with microbiological examinations these examination include the survey of pathogenic bacteria such as C. Perfringens.
The purpose of this study is the evaluation of Clostridium Perfringens contamination in meat and chicken meals before and after cooking in 100 samples of meat and chicken meat (50 of each) collected from a university student hostel and studying of the hazard of this microbe.
Clostridium Perfringens is one of the most important microorganisms causing food poisoning with the occurance of some specific gastrointestinal symptoms due to their enterotoxins which act on the intestinal tissue and has the ability of formation of spores which are able to resist normal cooking temperature so the this study was directed to make counting, isolation and typing of this bacteria in meat and chicken meat before and after cooking.
The mean value of vegetative form of C. Perfringens in the examined raw meat was 6.22x102±2.35x102 and minimum value 1.1x102 and maximum value 2.50x103.
While the mean value of vegetative form of C. Perfringens in the examined cooked meat was 1.11x102±5.5x10 and minimum value 9.7x10 and maximum value 5.1x102CFU/g and the reduction % was 82.1%.
The mean value of spore form of C. Perfringens in the examined raw meat was 4.81x10 ±2.5x10 and minimum value 3.1x10 and maximum value 2.40x102.
The mean value of spore form of C. Perfringens in the examined cooked meat was 2.87x10 ± 2.5x10 and minimum value 1.4x10 and maximum value 2.3x102 and the reduction % was 41.87%.
The mean value of vegetative form of C. Perfringens in the examined raw chicken meat was 1.15x104±7.2x13 and minimum value 8.1x102 and maximum value 2.7x104 CFU/g.
While the mean value of vegetative form of C. Perfringens in the examined cooked chicken meat was 2.27x102±2.0x10 and minimum value 3.6x102 and maximum value 2.30x103 CFU/g and the reduction % was 97.8%.
The mean value of spore form of C. Perfringens in the examined raw chicken meat was 1.58x102±6.6x10 and minimum value 1.4x10 and maximum value 5.3x102 CFU/g.
The mean value of spore form of C. Perfringens in the examined cooked chicken meat was 1.42x10±0.11x10 and minimum value 1.2x10 and maximum value 1.1x102CFU/g and the reduction % was 91.1%.
C. Perfringens was isolated from the examined samples in a percentage of 15% (15 from 100) represented by 24% for raw chicken samples, 12% for cooked chicken samples, 16% for raw meat samples and 8% for cooked meat samples.
The incidence of lithecinase +ve samples were 60% (9 from 15) represented by 66.66% for raw chicken samples, 66.66% for cooked chicken samples, 50% for raw meat samples and 50% for cooked meat samples.
All lithecinase +v e strains of C. Perfringens which isolated from the examined samples were typed as C. Perfringens type A, While type B, C and D failed to be detected in all examined samples.
The sources of contamination and public health hazard of this isolated microorganism, the suggestive hygienic measures and the Suggested recommendations to improve the quality of these meat meals and methods of prevention of contamination of these meals were discussed.