الفهرس 
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Abstract
Sixty Liver samples were collected from Dokki butchers shops represented by 20 livers each from cattle, buffaloes and camels. The mean counts of aerobic bacteria, anaerobes, coliform, faecal coliforms, enterobactericeae, S. aureus, total mould & yeast count were enumerated. Some food poisoning pathogens Yersinia enterocolitica, Salmonella organisms, and E. coli could be isolated at rates of 15%, 20%, 35% for cattle, 15%, 15%, 25% for buffaloes and 15%, 5%, 25% for camels. E. coli could be serologically identified as O26, O127, O111, O143, O128, while Salmonelle could be identified as Salmonella typhimurium and S. saint paul. Different trials were applied to achieve high quality livers with extending its shelf life by dipping in 1% lactic acid, 1% acetic acid and mixture of the two (v/v) for different times. Alternatively, livers were mixed with herbal extract as rosemary oil 0.3%, marjoram oil 0.3% and mixture of the two (v/v) for different times. Then samples were subjected to sensory evaluation and bacteriological examination. The results showed that using of organic acids or herbal extract or mixture of them, reduced the microbial counts and thus improved quality and safety of treated liver.