الفهرس 
Evaluation of the hygienic status in food serving establishment
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Abstract
This study was classified into two parts .The first part conducted
to evaluate the bacteriological safety and chemical quality of 110 samples of
raw and cooked meat products. Besides, 30 swab (10 each of hands, food
contact surfaces and cutting knives). the second part of this study was
conducted to assess effect of both SAcEW (pH, 5-6.5) and SAlEW (pH, 8-
10) singly or in combined manner together on the growth rate and reduction
% of APC counts S. aureus and E. coli on workers hands during time of
working and fillet samples.
Concerning of the first part result, its treatment of raw shish tawook with
5% vinegar resulted in reduction of APC, Enterobacteriaceae and coliforms
counts by almost 2 log10cfu/g as well as total reduction of S. aureus. In case oftreated cooked shish, the reduction was around 1 log cfu/g with complete
reduction of Enterobacteriaceae. Treatment of raw kofta achieved <1 log
reduction while cooking with vinegar achieved >1 log reduction for APC and
Enterobacteriaceae
Meanwhile, chemical analysis of pH, TVB-N and TBA recorded
0.04±0.02, 11.86±1.24 and 5.86±0.18 for shish tawook; 0.05±0.02, 6.6±2.19
and 6.12±0.31 for kofta; 0.04±0.03, 7.22±2.49 and 5.62±0.13 for fillet and
0.41±0.16, 13.18±2.15 and 5.96±0.49 for escalope pane, respectively.
Significance differences (P<0.05) were obvious between raw and cooked
samples and for some extent between treated and non-treated one
In addition, study the effect of EW on experimentally contaminated knives
with field strains of S. aureus and E. coli which isolated from part 1 of the
current study which are used in meat preparation and processing.
The initial bacterial loads through swabbing of workers hands were
recorded 2.85, 1.3 and 4.3 mean log10 /hand of S. aureus, E. coli and APC
respectively, such counts declined by washing hands with SAcEW to record
1.67 reduction rate (58.6%), 1.3 log (100%) and 1.4 (32.56%). While, SAlEW
resulted in 0.76 log (25.42%), 1 log (100%) and 0.52 log (12.1%).
Combination effect of using SAlEW followed by SAcEW resulted in reduction
by 2.02 log (60.84%), 1.3 log (100%) and 1.92 log (45.71%). respectively.
from the obtained results it could be confirmed that using of SAcEW was
more effective in bacterial decontamination when compared with SAlEW.
Also, SAlEW followed by SAcEW was the most effective antimicrobial for
reduction the bacterial load.