الفهرس 
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Abstract
A total of 70 samples of ready to eat meat and chicken Shawarma (100 grams of each) collected from different fast food shops under different sanitation and standard levels of hygiene in Manzala and Mataria Cities, Dakahlia Province, Egypt. The samples were wrapped in aseptic plastic bags, placed in an icebox, transported to the laboratory where they were subjected to ELISA for the determination of histamine level (mg/100 g) of examined shawarma.
The seventy shawarma samples comprised 50 (71.4%) meat type and 20 (28.6%) chicken type divided according to their standard level of hygiene into; low 29 (41.4%), moderate 20 (28.6%), and high 21 (30%). The histamine level ranged from undetectable to 33.5 with a mean value of 7.89 ± 2.28 mg/100 g.
The histamine (mg/100 g) level in examined meat shawarma ranged from undetectable to 29.7 with a mean value of 7.36 ± 1.56 mg/100 g meanwhile, the level in examined chicken shawarma ranged from undetectable to 33.5 with a mean value of 9.22 ± 2.85 mg/100 g.