This study was carried out to analyze the microbial status of shawerma sandwiches in Kafr-Elsheikh Governorate. Fifty random samples were collected from different localities (25 chicken shawerma and 25 meat shawerma sandwiches) and analyzed for the presence of microorganisms using appropriate selective media. Inoculations were done by using the spread plate technique. The mean values for aerobic plate (APC), coliforms, yeast and mould in examined chicken samples were 2.8x106 ï¿½1.0x106, 9.6 x102 ï¿½3.0 x102 and 1.9 x102 ï¿½3.9 x101 cfu/g, respectively. While in examined meat samples the mean values were 2.7x107 ï¿½1.5x107, 5.0 x102 ï¿½2.1 x102 and 2.2 x102 ï¿½6.7 x101 cfu/g, respectively. While mould count was negligible. Staphylococci, coliforms, clostridia spp. and Bacillus cereus organisms were isolated from 16 (64%), 19 (76%), 24 (96%) and 10 (40%) in examined chicken samples respectively, while these organisms were isolated from 13 (52%), 13 (52%), 22 (88%) and 3(12%) in examined meat samples respectively. Moreover staphylococci spp. was identified in examined chicken samples into Staph. aureus (26%), S. epidermidis (6%), S. saprophyticus (4%), S. intermidis (2%), S. capitus (0%) and micrococcus spp. (6%) respectively, while these results in examined meat samples were (14%), (4%), (0%), (0%), (2%) and (2%), respectively. Coliforms organisms in examined chicken samples were identified into Klebsiella. ozaenae ,K. pneumoniae ,Citrobacter. frindi ,C. diversus ,Enterobacter. coloacae ,E. erogenens and E. aglomerance as 5%, 10%, 10%, 5%, 10%, 15% and 5%.While these results in meat samples were 0%, 10%, 4%, 0%, 7%, 11% and 0%. Also clostridia spp. in chicken samples were identified into C. sporogenes, C. tertium, C. perfringenes, C. butyricum, C. putrefaciens, C. sordelli and C. bifermentans by 5%, 2%, 14%, 4%, 4%,
2% and 1%. While these results in meat samples were 7%, 3%, 9%, 3%, 0%, 0% and 2%. The obtained results cleared that the chicken samples harbourd 9 (28%) strains of C. perfringens with Lecithinase activity, while meat samples have 7 (15%) strains, Toxigenic strains from these pervious strains in chicken samples were identified into Type (A) , Type (B) , Type (C) and Type (D) by 3(33%) , 1(11%) ,0(0%) and 1(11%), such results in meat samples were 1(14%),0 (0%),1(14%) and 0 (0%). Moreover, heat resistance strains of clostridia were identified. The results were statistically evaluated and the possible sources of contamination as well as the public health importance of isolated bacteria and the hygienic measures which should be followed were discussed.
Key words: Shawarma Sandwiches - Microbial status.