This study was undertaken to evaluate the microbiological quality of ready-to-eat (RTE) liver
sandwiches known as “Kibda” from vending shops and different restaurants in Assiut city, Egypt.
Microbiological analysis of 100 samples of examined RTE liver sandwiches resulted in total bacterial counts
from 1 × 10 to 2 × 10 cfu/g with average 1 × 10 cfu/2 7 6 g and Enterobacteriaceae counts ranged from 1 × 102 to
2 × 105 cfu/g with average 1 × 104 cfu/g, while, total fungal counts from 1 × 102 to 5 ×106 cfu/g with an average
4 ×105 cfu/g. Coagulase positive Staphylococcus aureus, Bacillus cereus, Shigella and Salmonella
Typhimurium were detected in 40, 20, 23 and 7% of examined samples, respectively. S. aureus was the most
common pathogen detected in examined samples (mean counts 6 × 102 cfu/g), while, mean values of B. cereus
were 8 × 102 cfu/g. Three isolates of S. aureus were positive for enterotoxin production. Also, 39 isolates related
to family Enterobacteriacae could be isolated. The obtained results indicate that consumption of RTE liver
sandwiches may cause a public health hazard to the consumer. Measures to control the quality of the raw
material, environmental and hygienic conditions during preparation and serving should be taken.