Antibacterial effect of pomegranate molasses (PM) and apple cider vinegar (ACV) on chicken meat and beef samples before and after cooking was investigated in this study. The samples were separated into six groups as control (untreated), and treated ones with 5%PM, 3% PM, 4% ACV, 2% ACV and mix between two concentrations (2% ACV & 3%PM). A total of 24 samples of chicken and meat were collected from a university hostel. The samples were marinated by the previous concentrations of PM and ACV for 2 hours. Half of them were cooked, then each raw and cooked samples were kept in a separate plastic bag and transferred directly to the laboratory in an insulating refrigerated container under complete aseptic conditions (the experiment was repeated three times).The samples were examined to determine APC, Enterobacteriacae, coliform and the incidence of Salmonella, E. coli and Staph. aureus. The best results were obtained by the treated groups by the mix of 2% ACV& 3%PM and 5% PM as compared with the other treated groups.

This study aimed to evaluate the hygienic status of served chicken meat and beef in a university hostel. About one hundred random of chicken and beef meat samples before and after cooking (about 120g) were collected from a university student hostel, Egypt. Samples were examined bacteriologically. The average values (cfu/g) of Aerobic plate count (APC), Enterobacteriacae & Coliform counts were 4.10×10 7 ± 0.01×10 7 , 4×10 2 ±0.03×10 2 & Less than 10 in raw chicken thigh , 2.47×10 7 ±0.02×10 6 , 6×10 2 ±0.02×10 2 & 4.3×10 2 ±0.01×10 2 in raw chicken breast , 2.4×10 3 ±0.03×10 3 , Less than 10& Less than 10 in cooked chicken thigh, 5.3×10 4 ±0.02×10 3 , Less than 10&Less than 10 in cooked chicken breast , 4×10 7 ±0.02×10 7 , 1×10 3 ±0.03×10 3 &1.3×10 4 ±0.01×10 3 in raw beef and 4×10 3 ±0.03×10 2 , 2.2×10±0.02×10& Less than 10 in cooked beef, respectively. Moreover, the incidence of E.coli was 73.33%, 33.33% and 35% in raw chicken thigh, cooked chicken breast and raw beef., while the mean valued of Staph. aureus were 5.3×10 3 ±0.02×10 3 , 2.3×10 3 ±0.01×10 2 , 6.2×10±0.02×10, 6.9×10±0.02×10, 3.9×10 4 ±.01×10 3 and less than 10 in raw chicken thigh, raw chicken breast, cooked chicken thigh, chicken breast, raw beef and cooked beef, respectively. All samples were accepted based on their APC, Enterobacteriacae, Coliform & Staph. aureus counts.