HYGEINIC STATUS OF READY TO EAT FAST FOOD

Abstract

Ready to eat meat meals are considered one of the most meals offered to the consumers in the Arab republic of Egypt all over the year and the demand for these products increase day after another, due to their high biological value, reasonable price, agreeable taste and easily serving, as well as this considered as excellent source of protein, mineral and vitamins. Processed meat products are subjected to be contaminated with several types of microorganisms from different sources during the period elapses from the time of preparation, processing and cooking to consumption. A total number of 300 random samples represented by 20 samples each of fish fillet, grilled chicken, boiled chicken, chicken shawarma, shish tawook, fried chicken fillet, roast beef, boiled meat, beef piecata, escalope panee, kebab meat suit, beef kofta, beef fillet, local liver and Alexandrian liver, were collected from different restaurants, in Arab republic of Egypt to determine their bacterial quality.