الفهرس 
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Abstract
A total of 105 random samples of ready-to-eat meat sandwiches were collected from different localities with different sanitation levels in Zagazig city, Egypt. The collected samples were steak, kofta, burger,shawarma, hawawshi, liver and sausage (15 of each).
Aerobic plate count (APC)
The minimum, maximum and mean value was 4.65 , 6.48 and 5.45
± 0.31; 5.74, 7.32 and 6.48 ± 0.42; 5.09,7.19 and 6.52 ± 0.35; 4.87, 6.38
and 5.43 ± 0.29; 3.97, 5.92 and 5.02 ± 0.26; 5.66, 7.13and 6.04 ± 0.35;
4.62 , 6.98 and 5.87 ± 0.39 log 10 CFU / g of examined RTE steak, kofta, burger, shawarma, hawawshi, liver and sausage, respectively. Complying the obtained results of APC to the microbiological guidelines revealed ready to eat meat sandwiches categorized into 19 (18.1%) of examined sandwiches were satisfactory microbiological quality and safety for human consumption which indicate good microbiological quality, while 43 (40.95%) of the examined samples were of borderline microbiological quality (APC) at a range of 105- < 106 CFU/g which mean that they were higher than the upper limit of acceptability which indicate the potential for development of public health problems and of unacceptable risk if they subjected to certain conditions which leading to increase the microbiological population as increase in holding time, excessive handling and bad hygienic condition. In addition, 43 (40.95%) were of unsatisfactory microbiological quality (APC ≥106) due to high bacterial count.