الفهرس 
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Abstract
The work focused on various ready-to-eat meals to assess the microbiological safety of some ready-to-eat foods produced by high quality processing in comparison with traditional processing and conduct the occurrence of pathogens microorganisms found using recent guidelines for the microbiological quality of ready-to-eat foods, at the point of sale according to health protection agency (HPA) and NSW/FA (2009). Samples from different types of ready to eat food products (Yoghurt, Sausage, Smoked fish, Cakes with dairy cream, Jew′s mallow, Koshari meals) were collected randomly from the retail markets and were transported directly to one of the microbial laboratories. Isolation and identification of pathogens under study occur by using some specialized environments. Most random locally samples tested had a poor microbiological quality, almost all these samples were contaminated with fecal coliforms, E. coli and pathogenic microbes with a level classified as unsatisfactory or unacceptable.