الفهرس 
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Abstract
One hundred samples of street-vended ready to eat meat meals were collected from different province in Cairo and Giza governorates. Collected Samples were represented by meat loaves, kofta sekh, kabab and shawarma (25 of each). These samples were examined bacteriologically to determine their quality. Only, all collected shawerma samples were examined for detection of lead and cadmium. Regardless the types of ready to eat meat products Staphylococcus aureus (42%), E.coli (53%), Salmonella species (7%), Proteus vulgaris (13%), P.mirabilis (4%), and K.Pneumoniae (8%) could be isolated from different meat products.
The incidence of E.coli serotypes isolated from examined samples of ready to eat meat products as follow; Out of 16 isolates of E.coli, identified from Meat loaves, five could be recorded as untypable, three could be recorded as 055:K59 (B5), two could be recorded as 0111:K58 (B4), 026:K60 (B6) 0119:K6 (B 14) and 086:K61 (B7). Out of 9 isolates of E.coli, identified from Kabab, six could be recorded as untypable, one could be recorded as 055:K59 (B5), 0111:K58 (B4) and 026:K60 (B6). Out of 12 isolates of E.coli, identified from Shawerma, three could be recorded as 0111:K58 (B4) and 086:K61 (B7) and two could be recorded as 026:K60 (B6), 0119:K6 (B 14) and untypable.
Furthermore, Salmonella organisms could be detected from 12%, 8%, 4% and 4% of examined samples of Meat loaves, Kofta sekh, Kabab and Shawerma, respectively. Salmonella could be identified serologically as Salmonella typhimurium from 4% of examined Meat loaves, Kofta sekh and Kabab samples, but failed to isolate from Shawerma samples. While Salmonella enteritidis could be identified serologically from 8%, 4% and 4% of examined Meat loaves, Kofta sekh and Shawerma samples, respectively, but failed to isolate Salmonella enteritidis from Kabab samples. Finally the detected heavy metal in shawemia revealed that the mean values concentrations of lead and cadmium in shawerma ppm wet weight methods were 0.318±0.008/g and 0.241±0.004/g, respectively.
Importance of isolated microorganisms and toxic heavy metals and the possible sources of contamination of ready to eat meat products with such serious pollutants as well as some recommendations to produce safe meat products were discussed.