| Abstract: |
To improve the microbiological investigations of meat meals in meatserving establishments (student’s hostels), a total of 160 random samples ofmeat samples and contact surfaces represented 80 each of meat samplesand contact surfaces. The first 80 meat samples were represented by 20samples each of raw, prepared raw, cooked and cooked meat at the end ofdistribution. While the other 80 samples of contact surfaces represented 20samples of each of worker’s hands, knives, preparing tables and trays. Also there were 70 samples taken before and after cleaning and disinfectionrepresented 5 each of raw” cooked and cooked meat at the end ofdistribution, hands, knives, preparing tables and trays. The collectedsamples were dispatched to the laboratory with a minimum of delay where they were examined bacteriologically for enumeration of Aerobic plate,Enterobacteriaceae, coliforrns, faecal coliform, Staphylococcus aureus andEnterococci count as well as isolation Yersinia species and someEnterobacteriaceae organisms.Microbiological examinations of examined samples:1- Examined meat samples:The mean values of Aerobic plate count of raw, prepared, cookedand cooked meat at the end of distribution were 1.8x I 05±5x I 05,1.2xl05±5xl05, 2.2 X I05±7xl04 and 3.3 x 105±6.7xI04, respectively.Statistical analytical results of Enterobacteriaceae count point outthat the mean values of the previously mentioned examined samples were
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