الفهرس 
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Abstract
Two hundred and fifty RTE chicken products were collected randomly from different restaurants at Zagazig city, Sharkia governorate, Egypt, at different sanitation levels. The collected samples represented by (50 chicken ready to eat products each of fajitas, shawarma, burger, pane and luncheon).
Aerobic plate count (APC)
The minimum, maximum and mean value was 4.22, 6.84 and 5.19 ± 0.42; 3.95, 6.24 and 5.34 ± 0.49; 4.54, 7.17 and 6.24 ± 0.56; 3.97, 6.87 and 5.18 ± 0.52 and 3.35, 5.87 and 4.45± 0.48 log 10 CFU / g of examined RTE chicken fajitas, chicken shawarma, chicken burger, chicken pane and chicken luncheon, respectively.Complying the obtained results of APC to the microbiological guidelines of food safety center reaveled that 127(50.8%) of examined sandwiches were satisfactory microbiological quality and safety for human consumption which indicate good microbiological quality, while 68 (27.2%) of the examined samples were of borderline microbiological quality (APC) at a range of 105- < 106CFU/g . In addition, 55(22%) were of unsatisfactory microbiological quality (APC ≥106) due to high bacterial count.
Staphylococcus aureus
The S. aureus was detected in 56, 48, 68, 42 and 36% with mean counts of 3.24 ± 0.38, 3.62 ± 0.41, 4.12 ± 0.42, 3.12 ± 0.34 and 2.45 ± 0.14 log10 CFU/g of examined RTE chicken fajitas, chicken shawarma, chicken burger, chicken pane and chicken luncheon, respectively. Ready to eat chcken products classified into good 125 (50%), acceptable 36 (14.4%), unsatis-factory 54 (21.6%) and potentially hazard 35 (14%).