الفهرس 
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Abstract
Sixty samples (250 g) of Mandi chicken Breast and Thigh meat (30 ofeach) were collected from different Mandi food services establishment inNorth Sinai governorate and prepared for bacteriological analysis.The Incidence of isolated bacterial strains in the examined breast andthigh chicken Mandi samples were 26 (86.7%) 30 (100%) for Aerobic platecount, 28 (93.3%) ; 30 (100%) for Coliform count , 26 (86.7%) ,26 (86.7%)<for aerobic spore forming count , 20 (66.7%), 20 (66.7%) for Staphylococcus
aureus and 15(50.0%) , 16 (53.3%) for Enterobacteriaceae. Salmonella and Clostridium perfringes failed to be detected in all examined breast and thigh Mandi chicken samples .Due to lack of literature we cannot compare the results obtained in this study.The Aerobic Plate Count of the examined breast chicken Mandi muscle samples ranged from >10-1 to 10-3 with a mean value of 10-2 ± 101, while in the thigh chicken mandi muscle samples the values ranged from 10-2 to 3x10-3 with a mean value of 10-2 ± 10-1. The minimum, maximum and mean values of Aerobic Sporeforming count in the examined breast chicken mandi meat samples were >10-1 , 3x10-3 and 10-2 ±10-2 as mean value respectively., while the values in thigh muscles Studies on Quality and Safety of Mandy Meat Meals 8. Summary samples ranged from >10-1 , to 3x10-4 with a mean value of 10-3 ±10-1 respectively. The minimum, maximum and mean values of Enterobacteriaceae count in the examined breast chicken mandi meat samples were >10-1, 2x10-2 and 2x10-1 ±10-1 , while the values in the examined sample of thigh muscles were >10-1, 10-2 and3x 10-1±10-1 respectively. The minimum, maximum and mean values of coliform count (MPN/g) in the examined breast chicken mandi meat samples were >10-1, 10-3 and 10-2<±10-1 , while the values in the examined sample of thigh muscles were >10-1,<10-3 and 3x10-2 ±10-2 respectively.The Staphylococcus aureus count in the examined breast chicken mandi meat samples were <10-1, 10-2 and 10-1 ±10-1 for the minimum,maximum and mean value respectively, while the values in thigh Mandi< chicken meat samples were 10-1, 2x 10-2 and 6 x 10-1 ±10-1 respectively.