الفهرس 
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Abstract
A total number of ninety samples of hot meat meals 30 each of scallop pane, hot meat with sauce and boiled meat with soup were collected from different Alexandria restaurants. The samples were directly transferred to the laboratory under complete aseptic conditions where they were examined microbiologically to determine the hygienic quality of hot meat meals.
The results revealed that:
-The mean value of mesophilic bacterial count cfu/g. in scallop pane samples was 1.52x103±2.6x102 with a range of 7x10 to 6.5x103, while in hot meat with sauce samples was 6.5x102±1.7x102 with a range of 2x10 to 4.3x103, and in boiled meat with soup samples was 9.1x102±1.7x102 with a range of 3x10 to 4.6x103 cfu/g, respectively.
-The mean value of thermophilic bacterial count cfu/g. in scallop pane samples was 1.3x102 ±2.7x10 with a range of 2x10 to 5x102, while in hot meat with sauce samples was 7.7x10±2.8x10 with a range of 1x10 to 4.6x102, and in boiled meat with soup samples was 5.1x10±1.4x10 with a range of 1x10 to 2.2x102 cfu/g. The respective incidence of total thermophilic bacterial count in the examined scallop pane, hot meat with sauce and boiled meat with soup were 66.7, 66.7 and 53.3%, respectively.
-The mean value of coliforms count MPN/g. in scallop pane samples was 3.1x10±1.2x10 with a range of >10 to 2.1x102, while in hot meat with sauce samples was 5.8x10±1.6x10 with a range of >10 to 2.1x102, and in boiled meat with soup samples was 1x10 ±0.1x10 with a range of >10 to 2.8x10 MPN/g. The respective incidence of total coliform count in the examined scallop pane, hot meat with sauce and boiled meat with soup were 66.7, 70 and 76.7%, respectively.
-The respective incidence of E.coli in the examined scallop pane, hot meat with sauce and boiled meat with soup were 6.7, 0 and 3.3%.
-The mean value of Staphylococci count cfu/g. in scallop pane samples was 1.5x102 ±3.9x10 with a range of 3x10 to 1x103, while in hot meat with sauce samples was 1x102±2.5x10 with a range of 2x10 to 4.4x102, and in boiled meat with soup samples was 7.3x10±1.1x10 with a range of 1x10 to 2.2x10 cfu/g.The respective incidence of staphylococci count in the examined scallop pane, hot meat with sauce and boiled meat with soup were 93.3, 76.7 and 80%, respectively.
-The respective incidence of coagulase positive S.aureus in the examined scallop pane, hot meat with sauce and boiled meat with soup were 53.5, 26, and 37.5%.
-The mean value of mould count cfu/g. in scallop pane samples was 4.1x10±0.6x10 with a range of 1x10 to 9x10, while in hot meat with sauce samples was 2.3x10±0.4x10 with a range of 1x10 to 4x10, and in boiled meat with soup samples was 2.3x10± 0.4x10 with a range of 1x10 to 6x10 cfu/g.The respective incidence of total mould count in the examined scallop pane, hot meat with sauce and boiled meat with soup were 46.7, 40 and 46.7%, respectively.
-The incidence of isolated mould species from examined scallop pane samples were Penicillium spp. (33.3%), Aspergillus niger (26.7), Cladoporium spp. (6.7%), Mucor spp. (6.7%), Rhizobus spp. (3.3%).
-The incidence of isolated mould species from examined Hot meat with sauce samples were Penicillium spp. (16.7%), Aspegillus niger (3.3%), Aspergillus flavus (3.3%), Aspergillus ochrecous (3.3%), Cladosporium spp. (10%), Trichoderma spp. (13.3%), Mucor spp. (3.3%).
-The incidence of isolated mould species from examined boiled meat with soup samples were Penicillium spp. (30%), Aspergillus niger (3.3%), Cladosporium spp. (20%), Trichoderma spp. (3.3%), Rhizobus spp. (6.7%).
-The mean value of yeast count cfu/g. in scallop pane samples was 6.6x102±1.3x102 with a range of 1x10 to 2.8x103, while in hot meat with sauce samples was 4.5x102 ±8.1x10 with a range of 2x10 to 1.8x103, and in boiled meat with soup samples was 6.1x102±1.2x102 with a range of 1x10 to 2x103 cfu/g. The respective incidence of yeast count in the examined scallop pane, hot meat with sauce and boiled meat with soup were 83.3, 86.7 and 80%, respectively.
The public health hazard, suggestive measures and recommendations for the impr.