الفهرس 
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Abstract
The foodborne pathogens that are commonly associated with chicken meat and Shawarma are Salmonella and S. aureus. If basic food hygiene practices are not followed, the customers will be at hazard. In this context, this study was divided into two parts. The first part was carried out to quantify the growth behavior of S. aureus in Tryptone Soya Broth (TSB) using turbidity and plate count methods as well as to monitor the potential growth of S. aureus in chicken meats (breast and thigh) at two different temperatures (25 °C and 4 °C). However, the second part of the current study was performed to investigate Salmonella and S. aureus growth behavior in Shawarma under the incubator conditions (at different static temperatures:10, 20, 30, and 40 ºC for 1 to 9 days). Furthermore, to simulate realistic dynamic temperature conditions for Shawarma production, two Shawarma cones with different diameters were cooked using dynamic time-temperature profiles. In parallel, a multifactor analysis was developed to examine the impact of food material and marinating on the ability of S. aureus enterotoxins production. The results of part one showed that the calibration curve was in a linear correlation between the turbidity reading and bacterial count in the TSB. Likewise, the coefficient of determination index (R2) was 0.8789, indicating that the linear function was reasonable. Regardless of meat type (breast or thigh), the growth of S. aureus was significantly higher at 25 °C than at 4 °C. The results of part two revealed notable growth of both pathogens in large-cone Shawarma in contrast to the small cone. Salmonella and S. aureus strains were constant at 10 ºC and able to multiply in the temperature range of 20–40 °C with a significant impact of marinating on enterotoxin generation at 30 °C and 40 °C static temperature conditions as well as at large diameter dynamic temperature profiles. In general, predictive food microbiology may be a useful tool for studying Salmonella and S. aureus growth patterns in chicken meat and its products. Furthermore, the obtained results will be valuable in assessing the microbiological risk of both pathogens in such food as well as will improve the cooking technique of chicken Shawarma.