A total of 100 random samples of ready- to – eat sandwiches of beef products of kofta, liver, shawerma, and sausage products (25 samples of each ) were collected from different fast food services in different districts at Kaliobia governorate to be examined bacteriologically for detection of Coliform and Staphylococcus aureus microorganisms. The obtained results in the present study indicated that the mean value of coliform counts (cfu/g) in the examined samples of ready- to - eat meat products were 2.5 x 103 ± 0.74×103 for beef kofta, 8.85x102 ±1.92x 102 for beef shawerma, 8 x103 ± 1.65 x 103 for beef sausage, 9.0 x 104 ± 2.30 x 104 for beef liver, further more the coliform were detected in 60% of beef kofta, 40% of beef shawerma, 52% of beef sausage and 80% of beef liver.The obtained results in the present studyindicated that the staphylococcus aureus was detected in 32% of beef kofta, 44% of beef liver, 8% of beef shawerma and 16% of beaf sausage .The obtained results in the present study indicated that the ready- to-eat liver sandwiches were more contaminated withStaphylococcus aureus as compared with those of kofta, shawerma and sausage. The examined samples of ready-to-eat liver sandwiches showedhigh incidence of coliformthan those obtained by kofta, sausage and shawerma.
KEY WORDS: ready- to – eat sandwiches, Coliform, Staphylococcus aureus, kofta, liver, shawerma, sausage.