Sixty random samples (15 of each) were collected from different restaurants to evaluate their
bacteriological quality The mean values of APC, Enterobacteriaceae, coliform counts(cfu/g) were
6.03×103
±1.45×103
, 3.16×103
±0.72×103
, 7.43×102
±1.05×102
for meat,8.58×103
±1.65×103
,6.53×103
±1.24×103
, 9.18×102
±2.07×103
for chicken, 9.91×103
±2.18×103
, 5.25×103
±0.86×103
,1.06×103
±0.19×
102 for beef kofta and 2.03×104
±0.43×104,9.14×103
±2.06×103
,3.32×103
±0.45×103
for chicken kofta,
respectively. The results showed that 12 isolates of Escherichia coli were identified from examined ready
to eat chicken and meat meals with different percentages(O26:H11, O111:H4
, O124, O78,O91:H21, O121:H7
, O127:H6,
O146:H21) Escherichia coli strains were serologically identified from such examined meals, there are 6
isolates of salmonella were identified from examined samples. Also, there are 21 isolates of staph aureus
were isolated from examined samples represented as 20% from meat,40% from beef kofta,33.33% from
chicken and 46.67% from chicken kofta [1-4].