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Abstract
A total of one hundred and forty eight (148) food and swabs samples were collected from Cairo university hostels. All the samples were taken from the different stages of food manufacturing or preparation (prior, during and after preparation) the collected samples included raw foods (13), cooked foods (36) Food handlers swabs (89) (throat, nasal and hand swabs) and food contact surfaces (10) (utensils and floor swab) for isolation and identification of bacteria causing contamination and food poisoning. Depending on APC in raw food about 69% (9/13) of the examined raw samples were above the safe permissible limits .three samples were from raw chicken (1, 2, and 4), one sample was from raw meat and one sample was from potato. And about 19.4% (7/36) of examined cooked food were above the standard plate count. Two samples were from cooked chicken (7, 8), two sample was from cooked meat (20, 21) , one sample was from cooked kidney peas (29) and two samples from cooked rice (10,16). The percent of 20.6% from the workers hand swabs ranged from 107 to108 (6/29) , 55% ranged from 105to 106 (16/29) , 20.6% ranged from103 to 104 (6/29) and 3.4% were 102 (1/29). Bacteriological examination revealed presence of MDR, ESÝLs, MRSA and VRE. And was identified by detection of ESÝLs genes (blaTEM, blaSHV and blaCTX genes) on DNA and/or plasmid, MRSA isolate were tested for detection of mecA geneand VRE isolate was tested for detection of vanA gene by using PCR