الفهرس 
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Abstract
First part of the study, 30 raw kofta samples collected from different supermarkets in Ismailia city subjected to bacteriological examination as total psychrotrophic, Staphylococcus aureus, Enterobacteriaceae count and isolation and identification of Escherichia coli and salmonella. Results revealed that mean values of total psychrotrophic, Staphylococcus aureus and Enterobacteriaceae count were 2.2×105 ± 6.6×104cfu/g, 6.2×103 ± 2.4×103cfu/g and 2×104 ± 3×103cfu/g, respectively while Escherichia coli detected in 6.67% of samples, identified to O18 and O125, and confirmed by cPCR technique. On the other hand, kofta samples were free from salmonella . Second part, examined the effect of sumac spices, Among the tested bacteria. Staphylococcus aureus found to be more sensitive than Escherichia coli. The effect of sumac spices at concentration 1%, 2.5 and 5% (w/v) on total psychrotrophic, Staphylococcus aureus and Enterobacteriaceae count investigated and there were significant differences (P˂0.05) found between treated groups with sumac and untreated one. Sumac spice found to be effective against all the tested organisms and decrease microbial load. The extract prolongs the shelf life of kofta and enhances sensory characters.