الفهرس 
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Abstract
The first part of this study included the examination of 300 random samples of the following types of RTE meat meals which are (fish fillet, grilled chicken, boiled chicken, chicken shawarma, shish tawook, fried chicken fillet, roast beef, boiled meat, beef piccata, escalope panee, kebab meat suit, beef kofta, beef fillet, local liver and Alexandrian liver).These samples were collected from different restaurantsof Egypt to examine the bacterial count of Aerobic plate count, Coliforms count, Enterobacteriaceae, and presumptive staphylococci plus the isolation of E. coli, Salmonella, and Staphylococcus aureus. The obtained results revealed that samples of boiled chicken, boiled meat and beef kofta suffer from high bacterial load in terms of Aerobic plate count, Enterobacteriaceae, Coliforms count and Presumptive staphylococci which clarify the bad hygienic practices and wrong cleaning procedures. E.coli, Salmonella and S. aureus failed to be isolated in all samples. The second part of the study was designed to show the effect of improving personal hygiene of the employee who work in kitchens and serving of RTE and cooked meals (in terms of cleaning, applying of the good manufacturing practices and methods of storing of cooked food in the period from preparing it till serving for the patient) on the quality traits of 60 samples of boiled chicken, boiled meat and beef kofta (20 samples each). The bacteriological quality of boiled chicken, boiled meat and beef kofta improved after training. It is recommended to keep caring about employee hygiene and their knowlegment about hygiene and personal hygiene and to take care about the quality of used ingredients and setting the hygienic measures that control production, storing and distribution of such meals.