الفهرس 
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Abstract
Leftover foods are cooked foods that were not consumed within 4 hours after cooking or cooked foods that may be consumed after they have been stored in the refrigerator or freezer. These leftovers should be utilized carefully as it may harbor and support growth of food borne pathogens and causing food borne outbreaks. In part 1 of this study a survey on the quality of leftovers in student hostels was performed by collection of 25 samples of leftovers cooked chicken cuts (14 chicken thigh and 11chicken breast) from the central kitchen of the student hostel of Cairo University in Giza in order to investigate their sensory, chemical and bacteriological quality. The obtained results revealed that the mean values of APC, total Staphylococcal count, total coliform count, Pseudomonas & Aeromonus counts, Psychrotrophic count were 2.39±0.38, 2.07±0.17, 3.29±1.07, 1.88±0.45, 2.12±0.27 log cfu/g for the cooked leftover chicken thigh, respectively and 2.53±0.49, 2.31±0.35, 3.73±1.67, 2.27±0.33, 2.3042 log cfu/g for frozen cooked leftovers chicken breast, respectively. Salmonellae and Escherichia coli were not isolated from any of the examined samples. The majority of the investigated leftovers cooked chicken samples from the University student hostel revealed microbial loads within the standard acceptable levels, however, the sensory scores showed slightly lower scores for flavor. In part 2, the effect of refrigerated storage at 4ºC and frozen storage at -18ºC on the sensory quality, bacteriological and the deterioration criteria were studies under controlled conditions of cooking and storage. The results revealed that the cooked poultry cuts under refrigerated storage were remained within the acceptable levels of bacteriological and sensory scores until the 14th day of storage at 4ºC. After this time the sensory scores decreased lower than the acceptable level but without development of off-odor until the 21st day of storage with higher values for deterioration criteria (pH, TBA. The bacteriological quality of frozen cooked chicken cuts were within the acceptable counts until the 12th week of storage, however, the sensory attributes remained with the acceptable scores (3.5) until the 8th week only. Therefore, the shelf life of frozen cooked chicken cuts should not exceed 8 weeks under controlled freezing conditions at -18 ºC.