الفهرس 
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Abstract
150 random samples of yoghurt, rice pudding and mehallabia (50 of each one) were collected from different markets, shops and street vendors at zagazig city, Sharkia Governorate, Egypt. The collected samples were transferred directly to the laboratory with a minimum of delay in an ice box (4o C) to be examined bacteriologically.
The bacteriological examination of collected samples was done for evaluation of hygienic quality of yoghurt, rice pudding and mehalabia by determining the total bacterial count, total staphylococci count, total coliform count and presumptive plate count of Bacillus cereus.
The mean total bacterial counts/ml of examined rice pudding and mehallabia were 1.03×108 ± 0.62×107and 6.80×107 ± 0.69×107, respectively which indicated high bacterial contamination.
The obtained results in yoghurt, rice pudding and mehallabia samples revealed that the prevalence of staphylococcal contamination were 92, 88and 98%, respectively. While the mean value of staphylococci in the examined samples were (4.10×102 ± 0.75×102), (3.20×104 ± 0.69×104) and ( 2.90×106 ± 1.00×106) for yoghurt, rice pudding and mehallabia, respectively.
The most prevalent staphylococci species isolated from the examined samples were S.aureus and S.epidermidis in percentages of (23.92 and 39.13%), respectively for yoghurt samples, (19.31 and 37.50%) for rice pudding samples and (33.67 and34.69%) for mehallabia samples, respectively.