الفهرس 
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Abstract
A total of 120 meat samples of frozen chicken from three factories, (A, B and C) (40 of each) classified into breast and thigh, were collected from a hospital restaurant at El- Kalyobia governorate. The collected samples were transferred directly to the laboratory in an ice box under aseptic conditions without undue delay and then subjected to following examination after thawing in the refrigerator overnight.
A- Sensory evaluation: Appearance, Odor, Taste and Texture.
B- Microbiological examination:
- Determination of Aerobic Plate Count.
- Determination of Total Coliform Count.
- Isolation and Identification of Escherichia coli.
- Determination of Total Mould and Yeast Count.
- Determination of Aflatoxins.
C- Chemical examination:
- Determination of heavy metals (Lead, Cadmium and Copper).
The appearance of the examined chicken meat breast and thigh samples score 7, excellent (n=20 for each) of factory A, B, and C was 15(75%), 15(75%) and 17(85%) respectively. while the appearance with score 6, very good (n=20 for each) of factory A, B, and C was 5(25%), 5(25%) and 3(15%) respectively.
The odor of the examined chicken meat breast and thigh samples score 7, excellent (n=20 for each) of factory A, B, and C was 17(85%), 17(85%) and 15(75%) respectively. while the odour with score 6, very good (n=20 for each) of factory A, B, and C was 3(15%), 3(15%) and 5(25%) respectively.
The taste of the examined chicken meat breast and thigh samples score 7, excellent (n=20 for each) of factory A, B, and C was 10(50%), 15(75%) and 14(70%) respectively. while the taste with score 6, very good (n=20 for each) of factory A, B, and C was 10(50%), 5(25%) and 6(30%) respectively.
The texture of the examined chicken meat breast and thigh samples score 7, excellent (n=20 for each) of factory A, B, and C was 17(85%), 14(70%) and 15(75%) respectively. while the texture with score 6, very good (n=20 for each) of factory A, B, and C were 3(15%), 6(30%) and 5(25%) respectively.
from the above mentioned results, all examined samples were organoleptic accepted with different scores that varied from excellent to very good.
The APC in the examined samples of factory A was varied from 1.4x104 to 7.0x104 with an average value of 4.3x104 ± 0.2x103 a for breast and 1.8x104 to 8.8x104 with an average value of 5.3x104 ± 0.2x103 a cfu/g for thigh, But of factory B was varied from 1.5x104 to 8.0x104with an average value of 4.5x104 ± 0.2x103 a for breast and 2.2x104 to 8.9x104 with an average value of 5.3x104 ±0.3x103 a cfu/g for thigh. And of factory C was varied from 1.9x104to 5.3x104 with an average value of 3.1x104 ± 0.1x103 a for breast and 6.0x104 to 7.0x104with an average value of 6.5x104 ±0.2x103 a cfu/g for thigh.
In other words 100% of the examined samples not exceeded limits according to the safe permissible limits stipulated by E.S (1090/2005) for APC (not exceed 105 cfu/g = 5 log10 cfu/g).
The Total Coliform Count in the examined chicken meat samples of factory A was varied from 2x103 to 1.2x104 with a mean value of 8X103+ 0.1X103 b for breast and from 3x103to 1.9x104with a mean of 1.1x104 + 0.2X103 ab for thigh, But of factory B was varied from 4x103to 6x103with a mean value of 5x103 + 0.2x103 ab for breast and from 1 x103to 5 x103with a mean of 3X103 + 0.1x103 a for thigh, And of factory
-5 A ”5 ”5
C was varied from 8x10 to 1.1x10 with a mean value of 9x10 + 0.3x10 ab for breast and from 4x103to 1.0x104with a mean of 7x103 + 0.1x103 a for thigh.
Comparing to the maximum permissible limits stipulated by E.S (1090/2005), for coliforms count (free from coliforms), it is clear that 20%, 25% and 15% of the examined chicken breast samples of factory A,B and C, respectively were unaccepted. But 15%, 20% and 20% of the examined chicken thigh samples of factory A, B and C, respectively were unaccepted
E. coli bacteria were isolated from 50% (O124, O111:H4), 40% (O55:H7, O111:H4) and 66.6 %( O78, O111:H4) of positive coliform examined breast samples of factory A, B and C, respectively and 33.3% (O78), 75% (O55: H7, O127: H6) and 25% (O127: H6) of positive coliform examined thigh samples of factory A, B and C, respectively.
According to safe permissible limits stipulated by E.S (1090/2005) for the E. coli count (free), all the positive breast and thigh samples are unaccepted.
The Total Mould and Yeast Count in the examined chicken meat samples of factory A was varied from 3X103 to 2.5x104 with a mean value of 1.3X104+ 0.1X103 b for breast and from 4x103to 7x103with a mean of 5x103 + 0.2x103 ab for thigh, But of factory B was varied from 4x103 to 1.2x104 with a mean value of 9x103 + 0.2x103 ab for breast and from 5 x103to 3.1 xl04with a mean of 2x104+ 0.1xl03 a for thigh. And of factory C was varied from 1.5x104 to 2x104 with a mean value of 1.7x104+ 0.3x103 ab for breast and from 8x103to 1.2x104with a mean of 1x104 + 0.1x103 a for thigh.
Comparing to the maximum permissible limits stipulated by E.S (1090/2005), for yeast and mould count (free from yeast and mould), it is clear that 25%, 20% and 15% of the examined chicken breast samples of factory A,B and C, respectively were unaccepted. But 15%, 20% and 30% of the examined chicken thigh samples of factory A, B and C, respectively were unaccepted.
The incidence of aflatoxins detected in factory A from the positive mould examined breast and thigh samples was 80% ( B1{1sample}, B2{2 samples} and G1 {1sample}) and 100% (B1{1sample} and G1{2samples}), respectively. But in factory B was 75% (B1{2 samples} and B2{1sample}) and 75%(B1{1sample} and G1{2samples}), respectively. And in factory C was 100%(B1{1sample}, B2{1 sample} and G1{1sample}) and 66.6%(B1{2samples} and B2{2 samples}) , respectively.
The concentration (mg/kg) of lead in the examined chicken meat samples of factory A was from 0.01 to 0.13 with an average of 0.05 + 0.003bfor breast, and from 0.05 to 0.25 with an average of 0.12 + 0.006ab for thigh, respectively. But of factory B was 0.18 to 0.34 with an average of 0.26 + 0.004abfor breast and from 0.11 to 0.47 with an average of 0.30 + 0.001a for thigh, respectively. And of factory C was 0.05 to 0.21 with an average 0.10 + 0.005abfor breast and 0.13 to 0.45 with an average 0.30 + 0.006afor thigh, respectively.
from the obtained results we can deflect that the lowest contaminated plant with lead was plant (A) followed by (C) then ( B), a highly contaminated plant.
The concentration (mg/kg) of cadmium in the examined chicken meat samples of factory A was from 0.01 to 0.14 with an average of 0.05 + 0.004ab for breast, and from 0.01 to 0.05 with an average of 0.02 + 0.001bfor thigh, respectively. But of factory B was 0.12 to 0.18 with an average of 0.15 + 0.001abfor breast and from 0.04 to 0.26 with an average of 0.14 + 0.006ab for thigh, respectively. And of factory C was 0.14 to 0.23 with an average 0.18 + 0.002afor breast and 0.02 to 0.25 with an average 0.14 + 0.006ab for thigh, respectively.
from the obtained results we can deflect that the lowest contaminated plant is A followed by plant B then plant C, highly contaminated plant.
The concentration (mg/kg) of copper in the examined chicken meat samples of factory A was from 1.24 to 1.97 with an average of 1.61 + 0.021afor breast, and from 0.63 to 1.41 with an average of 1.20+ 0.018afor thigh, respectively. But of factory B was 1.34 to 2.21 with an average of 1.89 + 0.027afor breast and from 1.24to 2.51 with an average of 2.04+ 0.040afor thigh, respectively. And of factory C was 1.52 to 2.13 with an average 1.74 + 0.019afor breast and 1.56 to 2.12 with an average 1.80 + 0.016a for thigh, respectively.
Finally, the public health significance of these serious residues and sources of their presence in chicken meat as well as some recommendations to avoid them in such food items were discussed.