Scholar’s Advances in Animal and Veterinary Research, 2(1): 64-69. ISSN(p): 2409-5281 ISSN(e): 2410-1540 http://www.mrscholar.com Research Article Bacteriological Examination of Some Ready-To-Eat Foods in Faisalabad with Special Reference to Listeria monocytogenese Iftikhar Hussain , Muhammad Shahid Mahmood, Faisal Siddique and Ayesha Sarwar * Institute of Microbiology, University of Agriculture, Faisalabad-38040, Pakistan. Corresponding Author: driftikharuaf@gmail.com * ARTICLE HISTORY Received: November 10, 2014 Revised: January 06, 2015 Accepted: March 10, 2015 Key Words: Daheebaray Goal gappay Fruit chat Patties Faisalabad ABSTRACT Rapid population, urbanization and changing life style are the major factors to used Ready-to-Eat (RTE) foods and numerous inhabitants meat their daily nutritional needs. This situation may be a risk for consumers due to microbial contamination in RTE foods. The microbiological quality as well as quantity of ready-to-eat food products sold in different streets and canteens in the city of Faisalabad was judged. A total of one hundred and twenty RTE food samples, including Daheebaray, Goal gappay, Fruit chat and Patties were collected from different canteens and streets in Faisalabad city between March and August, 2010. The most prevalent bacterial such as Escherichia coli, Staphylococcus aureu and Listeria monocytogenese were isolated and counted. The viable bacterial counts were 7.4x10 cfu mL , 3x10 cfu mL , 2.5x10 cfu mL and 4 -1 4 -1 4 -1 4x10 cfu mL for Daheebaray, goal gappay, fruit chat and patties, 4 -1 respectively. Precautionary measures and sanitary conditions were improved for the outbreak of food-borne diseases by the consumption of theses RTE foods. All copyright reserved to Mr.Scholar To Cite This Article: Hussain, I., M.S. Mahmood, F. Siddique and A. Sarwar, 2015. Bacteriological Examination of Some Ready-To-Eat Foods in Faisalabad with Special Reference to Listeria Monocytogenese. Scholar’s Adv. Anim. Vet. Res., 2(1): 64-69. INTRODUCTION Ready-to-Eat (RTE) foods are describes as the foods being ready for immediate consumption at the point of sale. RTE foods could be raw or cooked, hot or chilled and can be consumed without further heat treatment (Tsang, 2002). Different terms have been used to describe such foods; these include convenient, ready, instant and fast foods e.g., pastries, sausages, rolls, burgers, salad, fried meat, fried chicken, milk and milk products (Caserani and Kinston, 1974). Increased consumption of RTE foods result in food-borne illness (Sivapalasingam et al ., 2004). Microbiological studies carried out on RTE foods in several developing countries reported high bacterial 64