الفهرس 
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Abstract
This study was performed to evaluate the mycological quality of chicken meat and chicken products from different market located in Suez governorate. A total of 50 samples of whole broiler chicken carcass, chicken thigh, chicken gizzards, chicken livers and chicken luncheon. The samples were represented by 10 samples from each were collected randomly and mycologicaly examined.
The mean values of total mould count of the examined chicken and chicken product (whole broiler chicken carcass, chicken thigh chicken gizzard , chicken livers and chicken luncheon), were 3.3 x 10 3 ± 2.9 x 10 3 , 1.1 x 103 ± 5 x 10 2 ,1.07 x 10 2 ± 0.45 x 102 , 2.6 x 10 2 ± 0.99 x 102 , 1 x 10 2 ± 0.39 x 10 2 CFU/ gm , respectively.
Six mould genera could be isolated from examined chicken meat and chicken products, it seems that the highest recorded were Aspergillus 44(37%) , followed by Penicillium 33(27.8%), then Thamnidium 18(15.2%) , Trichoderma 9(7.5%), Cladosporium 9(7.5 %) and finally, Mucor 6(5%) .
Aspergillus species isolated from examined samples, it seems that out of 44 Aspergillus isolated could be identified in the following number and percentages 17(38.64%) A. nidulans , A. niger 11(25%) , A. flavus 8(18.18%) A. fumigates 3(6.8%), then A. versicolor 3(6.8%) and finally A. ochrceus 2(4.5%).
Penicillium species isolated from examined samples, it seems that out of 33 Penicillium isolated could be identified in the following number and percentages P. varricsum var cyclopium (48.49%) of the examined samples , P. multicolor 10(30.3%) , P. nigricans 4(12.12%) then P. expansum 2(6.06%) and finally P. citrinum 1(3.03%).
The mean values of total yeast count of the examined chicken and chicken product (whole broiler chicken carcass, chicken thigh chicken gizzard, chicken livers and chicken luncheon), were 4.6 x 103 ± 1.1 x103 , 1.8 x 103 ±8.5 x 102 , 3.5 x 102 ± 0.57x102 ,4.08 x 102 ±1.08 x 102 and 1.5 x 10² ± 0.49 x 102 CFU/ gm, respectively.
Three yeast genera could be isolated, Candida having the highest total incidence (49.5%) followed by Rhodotorula (32.5 %) and the lowest total incidence was Saccharomyces (18%).
The yeast genera could be isolated and identified from the examined chicken samples as carcass, thigh, gizzard , liver and chicken luncheon in the following number and percentages ; Candida species 9 (90 %) ,7 (70 %),5 (50 %),5 (50 %),4 (40 %) ,with total incidence percentage (49.5% )followed by Rhodotorula species 6 (60 %) , 4 (40 %) ,4 (40 %) , 4(40 %) , 2 (20 %) , with a total incidence of (32.5% ) and Saccharomyces species 4 (40 %) , 3 (30 %) , 2 (20 %) , 1 (10 %) , 1 (10 %) with total incidence percentage (18% ) , respectively.
Fungal contamination of chicken meat is a useful indicator to evaluate the chicken meat quality, the degree of deterioration is an essential component for microbiological assurance programs could be attributed to contamination of the environment of the slaughter halls through air, wall, floor, utensils, feather and intestinal contents of the slaughtered birds, excessive unsanitary handling and processing measures. The achieved results declared that strict hygienic measures and proper processing practices are necessary to protect the consumers form the hazards of food borne pathogens.