الفهرس 
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Abstract
I.Bacteriological monitoring of meat meals in two
hospitals in kalyobia governorate was evaluated.
a- bacterial count:
eighty samples, 40 each of fried chicken and cooked meat, were
collected from two hospitals and examined bacteriologically.
the mean log.values of aerobic plate count of fried chicken and
cooked meat were 4.82 & 4.60 in hospital 1& ii, respectively.
enterobacteriaceae count, coliforms (mpn), faecal coliforms (mpn), e.coli
and staph.aureus count of fried chicken and cooked meat in the two hospital
were determined and recorded.
b-incidence of salmonellae and yersinia enterocolitica:
four hand red samples, 200 each of fried chicken and cooked meat
were collected from two hospitals and examined for determination and
incidence of salmonellae and yersinia enterocolitica.
the incidence of salmonellae in examined fried chicken was 2% & 7%
in hospital i and ii respectively. s.typhimurium and s.muenster were only the
two serotypes which could be isolated.
concerning the incidence of y.enterocolitica in hospital i and ii were
(24% & 20%) in fried chicken and (16.8% & 24%) in cooked meat respectively.
11_bacteriological monitoring of meat contact surfaces.
a. bacterial count:-
120 samples consists of 10 swabs from each of workers hands,
clothes, pans, dishes, knives and spoons were collected from two
hospitals and examined bacteriologically.
aerobic plate count per hand, per spoon, clothes, pans, dishes and
knives were in log.mean values/cm2 5.06 & 6, 3.93 & 5.88, 4.19 & 5.84, 4.57
& 6.30, 5.40 & 6.58 and 5.24 & 6.68 respectively. enterobacteriaceae count,
coliforms (mpn), faecal coliforms (mpn), e.coli staph.aureus count were
determined.
b- incidence of salmonellae and yersinia enterocolitica:-
1200 samples, consists of 100 samples from each of workers hands,
clothes, pans, dishes, knives and spoons were collected from two hospitals
for determinating the incidence of salmonellae and y.enterocolitica.
salmonellae could be isolated only from 6% of examined while
y.enterocolitica could be isolated from workers hands (20% & 30%), workers
clothes (30% & 32%), pans (0%&42%), spoons (0%&34%), dishes
(30%&22%) and knives (10%&0%) in hospital 1&11respectively.
iii bacteriological monitoring of different phases of
meat meals in hospital food service operations.
in hospital ii. the aerobic plate count of frozen, thawed, cooked, fried,
portioned and served fried chicken were in log.mean values/g. 5.38, 7.16,
3.15. o.4.17 and 6.01 respectively. while the mean log.values of the aerobic
plate count of frozen, thawed, cooked, portioned and served cooked meat
were 5.47, 6.61, 0.66, 5.39 and 6.49/g. respectively .
. enterobacteriaceae count, coliforms (mpn), faecal coliforms (mpn),
e.coli (mpn) and staph.aureus count of different phases of the product flow
were also determined and recorded.
the obtained results showed that cirtobacter freundii, enterobacter
agglomerans, enterobacter clocae, klebsilla ozonae, k.pneumonise, proteus
mirabilis, p.vulgaris, shigella bodyii & e.coli (026:~0(b~, 055:ks8(b~,
011fks8(b1~ & 0119:~9(b1~ could be isolated from examined samples
in part i, ii & iii with varying percentages.
iv testing and evaluation of the efficiency of a
disinfectant agent.
aqua tread have 100% bactericidal effect after 5, 10 and 15 minutes
exposure time at dilution 10-1 against e.coli, s.typhimurium, staph.aureus
and y.enterocolitica while at dil 5x1q-1 & 10-2 have 100% bactericidal effect
after 10 & 15 minutes exposure time.
it is advisable to be used in hospital food serving establishment.
v momitoring critical control point.
a- effect of cleaning and disinfection on the microbial load of meat
contact surfaces:
after cleaning and disinfection of workers hands, spoons, serving
dishes, knives and cutting tables, microbial load was greatly reduced.
b- effect of hygienic handling at portioning and serving phases of fried
chicken and cooked meat:
the most effective way to minimize contamination of cooked meat
meals in hospitals are the use of disposable plastic gloves by food handlers,
also the use of clean even sterile equipment (spoons, knives, forks, etc.)
instead of hands especially during portioning and serving of cooked foods.
after workers hands wearing dispersible plastic gloves, the microbial
load of fried chicken and cooked meat were greatly reduced.
identified critical control points:-
the cook/hold-hot type of hospital food service operation was cooking
and hot holding, together with other control points include a acquiring raw
from safe sources, proper freezing, refrigerated, thawing, preparation of raw
and cooked foods so as to avoid contamination cleaning and disinfection of
equipment to remove contamination.
the public health significance of the isolated pathogens was
discussed. moreover, the suggestive measures for the improvement of meat
meals in hospitals were mentioned.