الفهرس 
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Abstract
A total of one hundred and ten samples of meat and meat contact surfaces were collected from the university hospital kitchen for microbiological examination. Meat samples were represented as raw, cooked, cooked after cutting and cooked meat at the end of distribution (15 of each) while meat samples during sanitary improvement experiment were represented as cooked meat at the end of distribution (5 samples before cleaning and disinfection of meat contact surfaces and without hygienic packaging of the distributed cooked meat, in addition to 5 samples after cleaning and disinfection of meat contact surfaces and hygienic packaging of the distributed cooked meat). Meat contact surfaces samples were represented as Workers’ hands, Knives, Cutting tables and Trays (5 of each before cleaning and disinfection and 5 of each after cleaning and disinfection).
1. Raw and cooked meat
The mean count of APC in the examined meat samples served at the university hospital was 5.87 ± 5.19, 4.5 ± 3.9, 5.8 ± 5.3 and 6.1 ± 5.7 log CFU/g for raw meat, cooked meat , cooked meat after cutting and cooked meat at the end of distribution, respectively. While the mean count of Enterobacteriaceae count was 3.66 ± 3.1, 3.01± 2.3, 3.87 ± 3.2