Thesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control

A total of 270 random ready to eat food samples represented by thirty samples each of (beef kabab, chicken kabab, grilled chicken, chicken shawarma, roasted chicken, tehena salad and green salad) beside sixty swabs collected from the hands of food handlers and contact surfaces (30 of each) were collected from different restaurants in Dammam city, the kingdom of Saudi Arabia (KSA). All samples were subjected to bacteriological examinations beside measuring pH values and recording the temperature of cooked food samples to evaluate their safety and fitness for human consumption. The obtained results revealed that almost all of the examined samples suffer from microbiological problems in terms of aerobic plate count, coliforms count, faecal coliforms count and isolation of E. coli, Salmonella, and Staphylococcus aureus. Different strains of E.coli and Salmonellae had been isolated in 40, 6.66% of chicken shawarma samples, respectively. There was negative correlation between temperature of the cooked products with the different microbiological attributes of cooked food samples. Meanwhile, there was strong positive correlation between pH values with the different microbiological attributes of cooked food samples. Three replicate trials were produced in laboratories of the food hygiene and control department, Faculty of veterinary medicine, Cairo university, according to GMPs to study the effect of adding standard oleoresins of coriander, clove and mixture of them on the quality traits of chicken shawarma before and after cooking till the 5thday of cold storage at 4{u00B0}C. Four readings of temperature recorded for each sample; the 1st reading (T₁) is the superficial layer temperature

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