الفهرس 
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Abstract
Edible bovine offallike heart, kidney, liver and tongue contains high nutritivevalue as they containproteins,vitamin and energywhich necessaryfor human beings, also theycontaindifferent amounts of fat, iron, selenium, zinc, phosphorous, potassium niacin, riboflavin, sodium vitamin A, vitamin B, vitamin C, vitamin D, and copper; and due to their high nutritive value and bad handling they exposed tospoilage as well as contamination with different microorganisms during processing and manufactures as some vendors may purchase a carcass that slaughtered outside the abattoir with low price-in order to keep prices down and increase gain-which increase the biological danger for consumers and may also lead to food poisoning. One of the consumer rights is to have the meat and its product of a good quality. Therefore, the main objective of this study was to analyze some microbiological hazards in edible offal to evaluate the potential control trails on these microbiological hazards. The current study examined a total of 110 samples divided to two groups the first one: 80 fresh samples (kidney,heart, liver and tongue) divided evenly; which collected from Ismailia abattoir (in Abou Atoa) and the second one: 30 cooked liver sandwiches samples which purchased from different street vendor shops in Ismailia government. The obtained results cleared that mean values of total aerobic plate count (cfu/g) for the fresh samples ofheart, kidney, liver and tongue were1.5×106 ± 5.7×105; 1.9× 106 ± 6.4×105; 3.4×106±9.2×105 and 1.2×107±4.3×106, respectively with minimum and maximum of 3.2 × 103 and 8.5 × 106; 3.4 × 103 and 9.8 × 106; 1.0× 103 and 9.7 × 106; 9.7 × 103 and 5.6 × 107, respectively andthere were no significant difference betweenheart, kidney and liver samples but there were significant differencebetween tongue and other fresh samples (P<0.05). The obtained study found that mean values of total aerobic plate count (cfu/g)for the cookedliver sandwiches samples were 7.8×105±7.8×105and with minimum and maximum of8.1×102 and 9.7×106. Also the obtained results cleared that mean values of total Bacillus cereus count (cfu/g)for the fresh samples for heart, kidney, liver and tongue were2.1×103±5.8×102; 2.4×103±5.9×102; 2.7×103±6.6×102 and 3.5×103±5.8×102,respectively with minimum and maximum of 1×102 and1.0×104, 3×102and 1.0×104, 3×102and 1.0×104, 4×102 and 8.9×103, respectively. There were no significant differences between obtained results samples (P>0.05). As well as, the present study could isolateBacillus cereusin 24% of cookedliver sandwiches sampleswith mean values of(cfu/g)1.3×103±7.4×102, and with minimum and maximum of 1×10 and2×104. The EOS number 1473/2005 and number 2062/2005recommended that the acceptable limit for the total aerobic plate count in bovine offal should not exceed 105 cfu\g., and according to that 70%, 60%, 60% and 45% fromheart, kidney, liver and tongue samples,respectively were accepted as they not exceed this limit. On the other hand some strains could isolated from fresh heart, kidney, liver and tongue which were Enterobacter aerogenes, Enterobacter sakazakiiEdwarseilla tardo, Citrobacter diversus, Kelbsiella oxytoca, Kelbsiella ozaenae, Proteus vulgaris, Providencia alcalifaciens, Providencia ascorbata, Providencia rettgeri, Serratia odorifera, Yarsinia frederiksenii and Yarsinia intermedia And from cookedliver sandwiches samples which were Enterobacter aerogenes, Proteus mirabilis, Serratia odorifera and Yarsinia intermedia. In addition, Escherichia coli could isolated from heart, kidney, liver and tongue were 80%, 20%, 100% and 90%, respectively. E.coli isolates were serologically typed into O1 in heart, kidneyand tongue in 25% , 40% , 75%, respectively; O146 in liver in 5%; O26 in heart, kidney, liver and tongue in 30%, 20%, 50% and 10%, respectively; O111 in heart in 15% and untypable group in heartliverand tongue in 10%, 5% and 5%, respectively. While E.coli isolated from cookedliver sandwiches samples were O1 and O26 in 33% and 67%, respectively. Furthermore, Salmonella blegdam and Salmonellaentridis isolated from examined heart in 72% and 28%; Salmonellaentridis isolated from examined kidney in 100%; Salmonellablegdam, Salmonellaentridis andSalmonella typhimurium were isolated from liver and tongue in 17%, 66% and 17% and in 25%, 12% and 63%, respectively. The present study by using method failed to isolate Salmonella from any of cookedliver sandwiches samples. As well as, shigellacould beisolated from fresh heart, kidney, liver and tonguesamples in 45%, 20%, 30% and 45%, respectively and found in cookedliver sandwiches in 3% only of samples. The EOS number1473/2005 and number 2062/2005 recommended that offal should be free fromE. coli, salmonella and shigella. Thus, the public health significance and dangerous effect of isolated microorganisms has been discussed and the ways of protection from them, also the results obtained from the present study recommended that the necessary of monitoring from the food hygiene authorities people atplaces of processing and trading edible offal sandwichesand to maintain the a good quality of these products and to guarantee healthy preparation when prepared and presented to consumers,at the same time a training coursesshould be arranged to increase healthawareness of the consumers.