الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
A total of 175 samples of chicken meat cuts and chicken meat products, represented by chicken breast, chicken thigh, chicken burger, chicken luncheon and chicken frankfurter (35 of each), were collected from different supermarkets in Menufia and Cairo Governorates. The collected samples were transferred in an ice box as rapidly as possible and examined microbiologically. Obtained results revealed the followings: The mean value of aerobic plate count (cfu/g) of chicken breast, chicken thigh, chicken burger, chicken luncheon, and chicken frankfurter were 1.29 105 ± 3.48 104, 3.35 105 ± 1.44 105, 3.38 106 ± 1.09 106, 1.21 106 ± 3.66 105 and 1.88 106 ± 5.55 105 respectively, while the mean value of total coliforms count (MPN/g) of the same samples were 2.23 103 ± 5.10 102, 5.69 103 ± 3.14 103, 7.04 102 ± 3.21 102, 8.51 103 ± 3.25 103 and 1.66 102 ± 9.10 10, respectively. Coliform isolates were identified as E.coli , C.freundii, E.coli inactive , Escherichia blatti , E.agglomerons, E.cloacae, E.intermedium and E.sakazakii, klebsiella spp. (K.oxytaca, pneumoniae subsp. pneumoniae and K.pneuomona subsp. ozaenae),. E.coli isolated from fresh products as breast ,thigh and burger. Moreover, the isolated serotypes of pathogenic E.coli from the examined samples were O119:K69 , O124:K72 , O128:K67 and untypable . Salmonella typhimurium and S.enteritidis were isolated from chicken breast and chicken thigh. Salmonella failed to be detected in chicken burger, chicken luncheon and chicken frankfurter. The mean value of total staphylococci count (cfu/g) of chicken breast, chicken thigh, chicken burger, chicken luncheon and chicken frankfurter were 2.61 104 ± 1.07 104, 1.33 105 ± 4.70 104 , 2.83 105 ± 7.66 104, 2.18 105 ± 7.59 104 and 1.12 105 ± 3.04 104 respectively, while the mean value of S.aureus count of the same samples were 4.05 102 ± 1.59 102, 3.74 102 ± 1.82 102, 1.45 102 ± 1.01 102 , 6.30 103 ± 3.09 103and 1.45 102 ± 1.16 102, respectively. S.aureus isolated from products as thigh and luncheon were examined for enterotoxin production and types C and B were detected. The mean value of Bacillus cereus count of chicken breast, chicken thigh, chicken burger, chicken luncheon, and chicken frankfurter were 3.14 102 ± 3.86 102, 3.10 10 ± 2.80 10, 5.71 102 ± 3.04 102 , 9.48 102 ± 6.30 102 and 9.42 102 ± 6.31 102 ,respectively. The mean value of total Enterococci (cfu/g) of chicken breast, chicken thigh, chicken burger, chicken luncheon and chicken frankfurter were 1.10 104 ± 3.23 103, 1.49 104 ± 4.27 103, 2.69 104 ± 1.07 104 , 2.12104 ± 6.89 103 and 7.15 103 ± 2.24 103 ,respectively. The mean value of total moulds and yeasts count (cfu/g) of chicken breast, chicken thigh, chicken burger, chicken luncheon and chicken frankfurter were 6.88 103 ± 2.46 103, 5.51 103 ± 1.21 103 , 6.47 103 ± 1.53 103, 3.35 103 ± 8.08 102 and 5.13 103 ± 1.63 103 ,respectively. The isolated mould genera from chicken meat cuts and chicken meat products were aspergillus spp (A. flavus, A.fumigatus, and A.niger), alternaria spp, cladosporium spp, fusarium spp, geotrichum spp, mucor spp, penicillium spp, rhizopus spp, and zygomycetes spp, while the isolated yeast genera from the same samples were candida Spp., rhodotorula spp., saccharomyces spp., torulopsis spp. The public health importance of isolated microorganisms as well as the suggested measures for improving the quality of chicken meat cuts and chicken meat products were discussed.