الفهرس 
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Abstract
The current study was conducted to evaluate the safety of some ready to eat chicken products, chilled and frozen chicken (120 samples, ten for each) in terms of sensory, chemically and bacteriological examinations. The samples were collected from different restaurants and markets in Cairo and Giza Governorate. The collected samples included chicken shawerma, grilled chicken, pane, shish tawoak, fajita, chicken burger, chicken salad, chicken mandy, fried chicken and finally pop chicken. The bacteriological criteria were as follows: Aerobic Plate Count, Enterobacteriaceae, coliforms and Staph. aureus counts. chicken salad was the most contaminated products in terms of APC, Enterobacteriaceae, coliforms and Staph. aureus counts (1.094x106±8.81x105, 1.696x102±4.82x10, 1.183x104±4.65x103 and 30.0±21.34 cfu/g) respectively. On the contrary, the lowest bacterial counts was recorded for pop chicken products which recorded (1.797x104±9.34x103, <3, 2.20x102±72.7 and <10 cfu/g), respectively according to Public Health Laboratory Service (PHLS) (2000) regarding judgment of RTE meals. Chemical characters were within the permissible limits. M PCR technique used for detection of enterotoxigenic Staph. aureus virulent genes on 14 isolate of RTE and 6 isolate of chilled and frozen chicken cleared that the (Sea) gene of Staph. aureus had the highest prevalence followed by (Seb, Sec) and only one (Seb) and (Sec)of virulence genes. Shiga toxin 1 (Stx1) gene could be detected only in one strain (50%) isolated from both of chicken shawerma and chicken salad and in (33.33%) of chicken fajita. Shiga toxin 2(Stx2) could be detected in two isolates of E. coli from chicken fajita and chicken salad. The public health significance of the attained results were discussed.