الفهرس 
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Abstract
A total of one hundred and ten samples of meat and meat contact surfaces were collected from the university hospital kitchen for microbiological examination. Meat samples were represented as raw, cooked, cooked after cutting and cooked meat at the end of distribution (15 of each) while meat samples during sanitary improvement experiment were represented as cooked meat at the end of distribution (5 samples before cleaning and disinfection of meat contact surfaces and without hygienic packaging of the distributed cooked meat, in addition to 5 samples after cleaning and disinfection of meat contact surfaces and hygienic packaging of the distributed cooked meat). Meat contact surfaces samples were represented as Workers’ hands, Knives, Cutting tables and Trays (5 of each before cleaning and disinfection and 5 of each after cleaning and disinfection).
1. Raw and cooked meat
The mean count of APC in the examined meat samples served at the university hospital was 5.87 ± 5.19, 4.5 ± 3.9, 5.8 ± 5.3 and 6.1 ± 5.7 log CFU/g for raw meat, cooked meat , cooked meat after cutting and cooked meat at the end of distribution, respectively. While the mean count of Enterobacteriaceae count was 3.66 ± 3.1, 3.01± 2.3, 3.87 ± 3.2 and 4.14± 3.3 log CFU/g for raw meat, cooked meat, cooked meat after cutting and cooked meat at the end of distribution, respectively. On the other hand, the mean count of coliforms (MPN) was 3.44 ± 3.1, 1.58 ± 1.18, 2.5± 2.07 and 3.42 ± 3 log CFU/g for raw meat, cooked meat , cooked meat after cutting and cooked meat at the end of distribution, respectively. The incidence of diarrheagenic E.coli in examined meat samples was 1 (6.67%), 2 (13.3%) and 3 (20%) for raw meat, cooked meat after cutting and cooked meat at the end of distribution, respectively. E.coli failed to be isolated from cooked meat before cutting. While the incidence of serologically identified E.coli isolated from meat samples was 4 serotypes and they were recorded as O119:k69 (B19) EPEC with an incidence of 1 (6.67%) from raw meat and O128:K67 (B12) ETEC with an incidence of 1 (6.67%) from both cooked meat samples after cutting and at the end of distribution. The other two serotype were isolated from cooked meat samples at the end of distribution and recorded as O86:K61 (B7) EPEC and O124:k72 (B17) EIEC with an incidence of 1 (6.67%) of each. All raw and cooked meat samples were negative for the bacterial pathogen E.coli O157:H7. The incidence of enteric bacteria in examined raw meat samples was Enterobacter and Proteus with an incidence of 3 (20%) and 2 (13.3%), respectively. Regarding cooked meat samples, cooked meat at the end of distribution had the highest rate of incidence of enteric bacteria isolates which were recorded as Citrobacter 3 (20%), Enterobacter 2 (13.3%) and Proteus 3 (20%) and followed by cooked meat samples after cutting in which the incidence of enteric bacteria was Citrobacter 1 (6.67%), Enterobacter 1 (6.67%) and Proteus 1 (6.67%). The current study found no Salmonella in raw and cooked meat samples.
The mean count of Staph.aureus /g in the examined meat samples was 3.49 ± 2.8, 2.6 ± 1.9, 3.5 ± 3.01 and 4.04 ± 3.5 log CFU/g for raw meat, cooked meat , cooked meat after cutting and cooked meat at the end of distribution, respectively.
2. Meat contact surfaces:
The mean count of APC, Enterobacteriaceae, coliforms (MPN) and Staph.aureus in examined workers’ hands before cleaning and disinfection was 7.535 ± 7.1, 4.1 ± 3.6, 1.96 ± 1.5 and 5.3965 ± 5.2 log CFU/ml, respectively. Comparatively, such values decreased after cleaning and disinfection to 5.3 ± 4.7, 2.95 ± 2.6 and 3.5 ± 2.8 log CFU/ml, respectively, and coliforms (MPN) had been reduced totally to nothing. While the mean count of APC, Enterobacteriaceae, coliforms (MPN) and Staph.aureus in examined knives before cleaning and disinfection was 6.08 ± 5.9, 4.14 ± 3.8, 2.3 ± 1.9 and 3.49 ± 3.02 log CFU/knife, respectively. Meanwhile, such count decreased after cleaning and disinfection to 4.1 ± 3.6, 2.7 ± 2.2 and 2.8 ± 2.5 log CFU/ knife, respectively, and coliforms (MPN) had been reduced totally to nothing. On the other hand, the mean count of APC, Enterobacteriaceae, coliforms (MPN) and Staph.aureus in examined cutting tables before cleaning and disinfection was 7.85 ± 7.57, 4.7 ± 3.95, 2.96 ± 2.4 and 5.69 ± 5.4 log CFU/ cm2, respectively, while after cleaning and disinfection was decreased to 4.5 ± 3.7, 3.8 ± 3.3, 1.99 ±1.3 and 4.3 ± 3.7 log CFU/ cm2, respectively. Meanwhile, the mean count of APC, Enterobacteriaceae, coliforms (MPN) and Staph.aureus in examined trays before cleaning and disinfection was 7.2746 ± 6.9 , 4.1 ± 3.6, 1.96 ± 1.3 and 5.015 ± 4.5 log CFU/ cm2, respectively, while such count decreased after cleaning and disinfection to 4.1 ± 3.4, 3.3 ± 2.96, 1.6 ± 0.2 and 3.6 ± 3.1 log CFU/ cm2, respectively.
3. Meat samples during sanitary improvement experiment:
The mean count of APC, Enterobacteriaceae, MPN coliforms and Staph.aureus of examined cooked meat samples served at the university hospital at the end of distribution before cleaning, disinfection with TH4+ and hygienic packaging with aluminum foil was 6.09 ± 5.8, 3.95 ± 3.3, 3.26 ± 2.9 and 3.92 ± 3.6 log CFU/g. While such values decreased to 5.08 ± 4.9, 3.37 ± 2.96, 2.36 ± 1.8 and 2.86 ± 2.1 log CFU/g, achieving a reduction percentage 90.3 %, 74.3 %, 87.2 % and 91.4 %, respectively. E.coli (i.e. serologically identified and recorded as O124:k72 (B17) EIEC), Citrobacter, Enterobacter and Proteus were found in cooked meat samples at the end of distribution before cleaning, disinfection and hygienic packaging with an incidence of 1 (20%) (of each). Interestingly, the previous mentioned isolates were not isolated after cleaning, disinfection and hygienic packaging. All the distributed cooked meat samples before and after cleaning, disinfection and hygienic packaging were negative for the bacterial pathogens Salmonella and E.coli O157:H7.