Bacteriological quality of ready to eat meals.

Microbial investigation of 30 samples of roasted liver and 30 samples of meat sandwiches, collected randomly from different peddlers and restaurants in Alexandria city, was conducted to evaluate their sanitary status. The average count/gm of total aerobic bacterial count thermophilic, total coliform and faecal coliform counts isolated from liver sandwiches were 8.11 x 10(6), 1.05 x 10(5) and 9.04 x 10(3), but from meat sandwiches (shawerma) were 7.06 x 10(4), 6.24 x 10(3), 2.26 x 10(3) and 1.09 x 10(3) respectively. E. coli, Shigella, Staph. aureus could be isolated in varying percentages, but Salmonella failed to be isolated. The public health importance of the isolated microorganisms as well as suggested hygienic measures to improve the quality of such products are discussed.