الفهرس 
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Abstract
Ready-to-eat sandwiches despite nutritious have been found to be contaminated of public health concern pathogens.
In the present work, 50 samples of each of ready to eat (RTE) sandwiches of liver (kibda) and sliced meat were collected from restaurants in El-Kharga city, New Valley Governorate, Egypt; and assessed for the hygienic (coliforms, fecal coliforms, E. coli. yeast, and mold counts) and nutritional (moisture, protein, fat, ash, carbohydrate, gross energy, and cholesterol content) qualities. The results showed all samples were sensory accepted.
The coliforms were detected in 52 and 50% of the examined RTE sandwiches of kibda and sliced meat, respectively. The count (MPN/g) ranged from 3.6 to >1100 with median value >1100, and from 3 to 1100 with median value 150 for liver and sliced meat samples, respectively.
Fecal coliforms were found in 10 % of kibda sandwiches; The minimum, maximum and median values count (MPN/g) were 3, 43 and 21. For sliced meat sandwiches, fecal coliform was detected in only one sample (2%) with a count of 3.6 MPN/g.
E. coli were detected in 2 (4%); of the kibda samples with count of 3.6 and7.3 MPN/g; and in only 1 sample (2%) of sliced meat sandwiches with count of 3.6 MPN/g. Enterohemorrhagic E. coli strains (O26, O111, and O91) were serologically identified from liver (3 strains) and sliced meat (1 strain) samples.
The yeasts were recorded in 70 and 66%; and the count (log10 cfu/g) ranged from 2.11 to 7 with mean value 3.18±0.13, and from 2.3 to 4.6 with mean value 3.64±0.17 for the examined samples of kibda and sliced meat, respectively.
Molds were recorded in 84 and 92%; and the count (log10 cfu/g) ranged from 2.3 to 6 with mean value 3.18±0.13, and from 2.3 to 4.6 with mean value 2.90±0.07 for the examined RTE sandwiches of kibda and sliced meat, respectively.
The moisture contents (%) ranged from 48.01 to 63.27 with mean value 55.62±0.43 and from 32.09 to 57.59 with mean value 43.50±0.68 in the examined sandwiches of kibda and sliced meat, respectively.
The protein contents (%) ranged from 13.74 to 33.05 with mean value 24.29±0.47 and from 14.48 to 38.67 with mean value 24.45±0.60 in the examined samples of kibda and sliced meat, respectively.
Regarding the fat contents (%), ranged from 5.16 to 13.68 with mean value 10.41±0.25 and from 4.4 to 21.75 with mean value 16.13±0.43 in kibda and sliced meat samples, respectively.
The ash contents (%) ranged from 1.23 to 3.86 with mean value 2.75±0.08 and from 0.76 to 2.2 with mean value 1.41±0.06 in the examined RTE kibda and sliced meat sandwiches, respectively.
However, the carbohydrate content (%) ranged from 2.41 to 17.95 with mean value 6.48±0.38 and from 4.80 to 32.54 with mean value 14.61±0.87 in the examined RTE kibda and sliced meat sandwiches, respectively.
The minimum, maximum and mean values of gross energy contents (Kcal/100g) were 124.2, 258.4 and 216.80±3.20 for kibda sandwiches; and 166.50, 370.30 and 301.40±4.8 for sliced meat sandwiches, respectively. The percentage of energy derived from protein content ranged from 25.53 to 59.75 with mean 45.03±0.82; and from 25.58 to 73.05 with mean 32.92± 1.05 for kibda and sliced meat sandwiches, respectively. Meanwhile, the percentage of energy derived from fat ranged from 26.54 to 51.13 with mean 43.00±0.63; and from 23.79 to 55.93 with mean 47.86± 0.89, respectively; and the percentage of energy derived from carbohydrate ranged from 5.28 to 33.36 with mean 11.97±0.69; and from 5.66 to 41.31 with mean 19.22± 1.05, respectively
The cholesterol content (mg/100g) ranged from 8.98 to 264.2with mean value 60.12±6.93 and from 13.77 to 175.90 with mean value 50.45±6.02 for the examined RTE sandwiches of kibda and sliced meat, respectively.
The statistical analysis of the results showed the presence of significant difference (P < 0.05) between mean values of most of the investigated items for the kibda and sliced meat samples, i.e., yeast count, mold count, moisture, protein, fat, ash, carbohydrate, gross energy, and cholesterol contents.