الفهرس 
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Abstract
One hundred random samples of chilled beef and frozen chicken (50 of each) were collected from a kitchen of governmental hospital. The collected samples were subjected to organoleptic and bacteriological examination 8.1. Organoleptic examination : The results of organoleptic examination proved that the log mean values of odor, color, flavor were 6.50 ± 0.26, 6.70 ± 0.23 and 7.11 ± 0.19 for examined beef samples and 6.94 ± 0.84, 7.19 ± 0.22 and 7.63 ± 0.18 for chicken samples, respectively. 8.2. Regarding the bacteriological examination the following parameters were recorded : 8.2.1. Aerobic plate count : The log mean values of APC were 5.72 ± 5.09, 6.55 ± 5.78 for examined chilled beef and frozen chicken samples, respectively. 8.2.2. Enterobacteriaceae count : The log. mean values of Enterobacterianceae count were 3.44 ± 3.12, 4.18 ± 3.49 / g for examined chilled beef and frozen chicken samples, respectively. 8.2.3. Coliforms count : The log mean values of coliforms count were 2.75 ± 2.21, 3.22 ± 2.57 for examined chilled beef and forzen chicken samples, respectively. 8.2.4. Staphylococcus aureus count : The log, mean values of Staphylococcus aureus count were 2.86 2.08, 3.04 ± 2.61 for examined chilled beef and frozen chicken samples, respectively. 8.2.5. Escherichia coli : Incidence of Escherichia coli was 2.52 % and 6.58% of the examined chilled beef and frozen chicken samples respectively. The isolated Escherichia coli were untytaple. 8.2.6. Salmonella : Two strains of salmonella typhimurium were isolated from chicken samples with percentage of (4%), while one strain (2%) of salmonella new port was isolated, as well as one strain (2%) of salmonella entritidies was isolated from examined chilled beef samples; the frequency distribution of salmonella in beef and chicken was 0.63%, 1.97% respectively. 8.2.7. Gram negative organisms : The obtained results showed that Achromobacter, Alcaligenes, Citrobacter, Escherichia coli, Enterobacter, Flavobacterium, Klebsiella, proteus and pseudomonas in different percentages were recorded, 16.98%, 8.18%, 15.09%, 2.52%, 11.95%, 7.55%, 19.50%, 5.03%, 12.59%, 0.63% for examined chilled beef and 10.52 %, 22.37%, 9.87%, 6.58%, 14.47%, 0% 6.58 %, 9.21 %, 18.42%, 1.97 % for frozen chicken, respectively. The hygienic measures of the isolated microorganisms as well as recommendations were discussed.