الفهرس 
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Abstract
This study was classified into two parts. The first part conducted to evaluate the bacteriological safety and chemical quality of 110 samples of raw and cooked meat products. Besides, 30 swab (10 each of hands, food contact surfaces and cutting knives). the second part of this study was conducted to assess effect of both SAcEW (pH, 5-6.5) and SAlEW (pH, 8-10) singly or in combined manner together on the growth rate and reduction % of APC counts S. aureus and E. coli on workers hands during time of working and fillet samples.
Concerning of the first part result, its treatment of raw shish tawook with 5% vinegar resulted in reduction of APC, Enterobacteriaceae and coliforms counts by almost 2 log10cfu/g as well as total reduction of S. aureus. In case of treated cooked shish, the reduction was around 1 log cfu/g with complete reduction of Enterobacteriaceae. Treatment of raw kofta achieved <1 log reduction while cooking with vinegar achieved >1 log reduction for APC and Enterobacteriaceae
Meanwhile, chemical analysis of pH, TVB-N and TBA recorded 0.04±0.02, 11.86±1.24 and 5.86±0.18 for shish tawook; 0.05±0.02, 6.6±2.19 and 6.12±0.31 for kofta; 0.04±0.03, 7.22±2.49 and 5.62±0.13 for fillet and 0.41±0.16, 13.18±2.15 and 5.96±0.49 for escalope pane, respectively. Significance differences (P<0.05) were obvious between raw and cooked samples and for some extent between treated and non-treated one
In addition, study the effect of EW on experimentally contaminated knives with field strains of S. aureus and E. coli which isolated from part 1 of the current study which are used in meat preparation and processing.
The initial bacterial loads through swabbing of workers hands were recorded 2.85, 1.3 and 4.3 mean log10 /hand of S. aureus, E. coli and APC respectively, such counts declined by washing hands with SAcEW to record 1.67 reduction rate (58.6%), 1.3 log (100%) and 1.4 (32.56%). While, SAlEW resulted in 0.76 log (25.42%), 1 log (100%) and 0.52 log (12.1%). Combination effect of using SAlEW followed by SAcEW resulted in reduction by 2.02 log (60.84%), 1.3 log (100%) and 1.92 log (45.71%). respectively.
from the obtained results it could be confirmed that using of SAcEW was more effective in bacterial decontamination when compared with SAlEW. Also, SAlEW followed by SAcEW was the most effective antimicrobial for reduction the bacterial load.