الفهرس 
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Abstract
Total of 120 random samples of various ready-to-eat roasted meatrepresented bykabab,beef Shawerma and grilled beef kofta (40 of each) were collected from different restaurants in Alexanderiagovernorate.All the collected samples were examined to determine their microbiologicalprofiles.
The bacteriological examination reveals that the mean value of aerobic mesophilic bacterial count of the examined roasted meat samples were 3.6×104±1.0 ×104cfu/g for Kabab, 4.1 ×104±8.4 ×103 cfu /g for beef Shawerma, and 5.3 ×104 ± 1.5×104 cfu /g for grilled beef Kofta, respectively.
The high frequency distribution of Kabab samples had aerobic bacterial count ranged between 102 to <103 (75%) followed by Shawerma (62.5%), and finally, the majority of grilled beef Kofta samples were (57.5%). While aerobic bacterial count ranged between 103 to <104 forKabab, Shawerma and grilled beef Kofta were 5%, 22.5% and 22.5%, respectively .However, 20%, 15% and 20% of Kabab, Shawerma and grilled beef Kofta had aerobic bacterial count ranged between 104 to < 105, respectively.
According toour data 80% of kabab, 85% of beef shawerma and 80 % of grilled beef kofta were satisfactory and 20%of kabab ,15% of beef shawerma and 22% of grilled kofta were borderline according to Center for Food Safetywhich stated that APC of roasted meat products were satisfactory <105, borderline between 105 to 107and unsatisfactory >107
Furthermore, The average count of coliforms (MPN) in the examined samples of kabab , shawerma and grilled beef kofta were 4.1 ×102±0.76 ×10(MPN/g), 5.4 ×102 ± 0.69 ×10(MPN/g) and 3.6×102± 0.61 ×10 (MPN/g), respectively.
According topresent data 55% of kabab, 22.5% of beef shawerma and 32.5 % of grilled beef kofta were satisfactory and 45%of kabab ,77.5% of beef shawerma and 67.5% of grilled kofta were borderline according to Center for Food Safetywhich stated that Coliforms (MPN) of roasted meat products were satisfactory < 10, borderline between 10 to 103 and unsatisfactory >103
On the other hand, the incidence of bacteria isolated from examined samples of roasted meat products were S.aureus which had the highest incidence in the kabab, beef shawerma and grilled beef kofta 80% , 65% and 75% ,respectively, followed by E.coli in different ratio, 15% , 2.5% and 15% kabab, beef shawerma and grilled beef kofta. While Salmonellae and aerobic spore forming bacteria could not be isolated from all the examined samples.
Moreover, the incidence of Coagulase positive and D-Nase positive S. aureus strains ̸ g isolated from examined samples of roasted meat productswere (55% , 25%) ; (35% ,30%) and (45% ,30%) for the examined samples of kabab, beef shawerma and grilled beef kofta,respectively.
On the other hand, the incidence of E.coli serotypes isolated from examined samples ofroasted meat products were O55:K59, O119:K69, O86:K61 (EPEC), O128:K67, O125:K70, O127:K63 (ETEC), O124:K72 (EIEC),O111:K58, O26:K60 (EHEC) in different values.
Microbiological quality and the public health significance of isolated microorganisms and possible sources of contamination of roasted meat products with such organisms as well as some recommendations to improve the quality of these products were discussed.