RESUMEN
A total of 100 homemade food samples shown for sale in some supermarkets in Alexandria was examined to investigate their hygienic conditions. The food samples included vegetable products [20 samples] and bakery products [32 samples]. All food samples were subjected to external examination, chemical examination and microbiological analysis. The results showed that all vegetable and bakery products had production dates on the labels. The expiry dates were mentioned in 93.0% of the total samples. Also, 91.0% of the total samples were packaged in polyethylene. In addition, 72.0% of the total samples had a storage temperature of < -16 to < -12C, whereas 28.0% were stored at >/ -11C. There was a significant difference in pH and moisture content of each of vegetable, meat and bakery products. The highest mean pH was 5.58 +/- 0.43 for meat products, while vegetable products had the lowest pH [4.96 +/- 0.61]. Moisture content was 57.96% +/- 6.67 in vegetable products and was lower in meat products [54.61% +/- 10.90]. There was a significant difference in the aerobic plate count and in the presence of coagulase and DNAse positive staphylococci of the meat product samples. While, a significant difference was observed in coliform and fecal coliform presence of bakery product samples