الفهرس 
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Abstract
A total of 60 random samples of fresh and chilled chicken meat samples (30 of each) in addition to 60 skin swabs from fresh and chilled chicken skin samples (30 of each) were collected from different Shops and supermarket at Alexandria Governorate. The results showed that: Microbiological examination:The mean values of APC/g in fresh broiler chicken carcasses were 1.1×108 ± 3.8×107 CFU/g for fresh breast muscles, 1.0×107 ± 3.4×106 CFU /g for Fresh breast skin swabs, 1.0×108 ± 3.1×107 CFU /g for Fresh thigh muscles and 1.2×107±4.5×106 CFU /g for Fresh thigh skin swabs. While in chilled broiler chicken carcasses were 6.1×107 ± 8.9×106 CFU/g for chilled breast muscles, 5.5 ×106 ± 8.9×105 CFU /g for chilled breast skin swabs, 7.8×107 ± 2.6×107 CFU /g for chilled thigh muscles and 4.3×106 ± 7.0×105 CFU /g for chilled thigh skin swabs.
The mean values for psychrophilic count in fresh broiler chicken carcasses were 1.1×107 ±4.5×106 CFU/g for fresh breast muscles, 1.2×105 ±4.8×104 CFU /g for Fresh breast skin swabs, 8.6×106 ± 3.2×106 CFU /g for Fresh thigh muscles and 1.3×105 ± 4.4×104 CFU /g for Fresh thigh skin swabs. But, in chilled broiler chicken carcasses were 2.7×107 ± 1.2×107 CFU/g for chilled breast muscles, 2.2×105 ±3.4×107 CFU /g for chilled breast skin swabs, 2.2×107 ± 3.0×106 CFU /g for chilled thigh muscles and 3.1×105 ± 5.5×104 CFU /g for chilled thigh skin swabs.
The mean values for coliforms count in fresh broiler chicken carcasses were 3.9×106 ± 3.7×106 CFU/g for fresh breast muscles, 2.3×103 ± 5.8×102 CFU /g for Fresh breast skin swabs, 3.2×105 ±8.2×104 CFU /g for Fresh thigh muscles and 4.8×103 ±1.2×103 CFU /g for Fresh thigh skin swabs. Moreover, in chilled broiler chicken carcasses were 1.6×105 ± 5.9× 104 CFU/g for chilled breast muscles, 2.7 ×103 ± 7.9×102 CFU /g for chilled breast skin swabs, 1.8×105 ± 36.0× 103 CFU /g for chilled thigh muscles and 3.6 ×103 ± 5.5×102 CFU /g for chilled thigh skin swabs.
The mean values of Enterobacteriaceae count in fresh broiler chicken carcasses were 2.4×106 ±2.0×106 CFU/g for fresh breast muscles, 3.1×103 ± 6.1×102 CFU /g for Fresh breast skin swabs, 5.1×103 ±1.1×105 CFU /g for Fresh thigh muscles and 4.4×104 ±3.5×104 CFU /g for Fresh thigh skin swabs. But, in chilled broiler chicken carcasses were 3.3×105 ± 5.8×104 CFU/g for chilled breast muscles, 4.3 ×103 ± 4.6×102 CFU /g for chilled breast skin swabs, 3.5×105 ± 4.8×104 CFU /g for chilled thigh muscles and 8.3×103 ± 1.5×103 CFU /g for chilled thigh skin swabs.
The mean values for yeast count in fresh broiler chicken carcasses were 3.2×104 ± 1.4×104 CFU/g for fresh breast muscles, 7.0×102 ± 2.6×102 CFU /g for Fresh breast skin swabs, 6.3×104 ± 2.2×104 CFU /g for Fresh thigh muscles and 1.0×103 ± 2.8×102 CFU /g for Fresh thigh skin swabs. But, in chilled broiler chicken carcasses were 3.1×104 ± 8.8×103 CFU/g for chilled breast muscles, 1.5× 102 ± 39.62 CFU /g for chilled breast skin swabs, 7.1×104 ±4.0×104 CFU /g for chilled thigh muscles and 4.7× 102 ± 2.6×102 CFU /g for chilled thigh skin swabs.
The mean values for mould count in fresh broiler chicken carcasses were 1.2×104 ± 4.4×103 CFU/g for fresh breast muscles, 41 ± 19.25 CFU /g for Fresh breast skin swabs, 3.3×103 ± 2.1×103 CFU /g for Fresh thigh muscles and 1.2× 102 ± 55.55 CFU /g for Fresh thigh skin swabs. While, chilled broiler chicken carcasses were 7.6×103 ± 3.7×103 CFU/g for chilled breast muscles, 3. 7× 102 ± 2.5×102 CFU /g for chilled breast skin swabs, 6.0×103 ± 4.0×103 CFU /g for chilled thigh muscles and 2.2× 102 ± 91.65 CFU /g for chilled thigh skin swabs.
Identification of moulds:
Asp.flavus 2(13.3%), 0(0%), 1(6.7%), 1(6.7%), 2(13.3%), 1(6.7%),0(0%),1(6.7%).
Asp.niger 3(20%), 5(33.3%), 4(26.7%), 5(33.3%), 4(26.7%), 3(20%), 2(13.3%), 2(13.3%).
Asp.fumagitus 1(6.7%), 1(6.7%), 2(13.3%),1(6.7%), 2(13.3%),1(6.7%),0(0%),0(0%).
Alternaria Alternaria 0(0%) ,(0%) ,0(0%), 1(6.7%), 0(0%), 0(0%), 0(0%),0(0%).for Fresh breast muscles, Fresh breast skin swab, Fresh thigh muscles, Fresh thigh skin swab, Chilled breast muscles, Chilled breast skin swab, Chilled thigh muscles, Chilled thigh skin swab, respectively.
The incidence of Entreopathogenic E.coli in fresh broiler chicken carcasses were (20%) in fresh breast muscles, (6.7%) in fresh breast skin swab, (13.3%) in fresh thigh muscle and (0%) in fresh thigh skin swab. While, in chilled carcasses were (26.7%) in chilled breast muscles, (26.7%) in chilled breast skin swab, (6.7%) in chilled thigh muscle and (6.7%) in chilled thigh skin swab.
Serological identification of E.coli serotypes were:
6 strains from fresh broiler chicken carcasses 1 EHEC, 4 EPEC and 1 ETEC .While, from chilled broiler chicken carcasses were 10 strains 3 EHEC, 3 EPEC, 2 ETEC and 2 EIEC.
Salmonellae failed to be isolated from all examined fresh broiler chicken carcasses. In another hand the incidence of salmonellae in chilled broiler chicken carcasses was 2(13.3%) in chilled breast muscles, 2(13.3 %) in chilled breast skin swab, 1(6.7%) in chilled thigh muscle and 1(6.7%) in chilled thigh skin swab.
Serological identification of Salmonellae serotypes isolated from chilled chicken carcasses were
4 serotypes 2 S.Enteritidis, 2 S.Typhimurium, 1 S.Virchow and 1 S.Anatum
The incidence of S. aureus from Fresh broiler chicken carcasses was (66.7% %) in fresh breast muscles, (73.3% %) in fresh breast skin swab, (66.7% %) in fresh thigh muscle and (73.3% %) in fresh thigh skin swab. But, in chilled broiler chicken carcasses was (80%) in chilled breast muscles, (80 %) in chilled breast skin swab, (60%) in chilled thigh muscle and (66.7%) in chilled thigh skin swab.
Chemical examination:
The mean values of pH in fresh broiler chicken carcasses were 6.0 ± 0.06 for fresh breast muscles and 6.15 ± 0.05 for Fresh thigh muscles. While, in chilled broiler chicken carcasses were 6.07 ± 0.07 for chilled breast muscles and 6.08 ± 0.08 for chilled thigh muscles.
The mean values of TVN in fresh broiler chicken carcasses were 12.80 ± 0.70 mg/100g for fresh breast muscles and 13.74± 0.71 mg/100g for Fresh thigh muscles. But in chilled broiler chicken carcasses were 12.67 ± 0.71 mg/100g for chilled breast muscles and 13.46 ± 0.66 mg/100g for chilled thigh muscles.
The mean values of TBA in fresh broiler chicken carcasses were 0.96 ± 0.06 mg/100g for fresh breast muscles and 1.15 ± 0.10 mg/100g for Fresh thigh muscles. While, in chilled broiler chicken carcasses were 0.87 ± 0.20 mg/100g for chilled breast muscles and 1.13 ± 0.15 mg/100g for chilled thigh muscles.
The mean values of FFA in fresh broiler chicken carcasses were 1.09 ± 0.09 for fresh breast muscles 1.19 ± 0.09 for Fresh thigh muscles. While, in chilled broiler chicken carcasses were 1.10 ± 0.10 for chilled breast muscles and 1.32 ± 0.11 for chilled thigh muscles.
Experimental work:
A- Heat treatment :
Boiling decrease S. aureus count than roasting and grilling.
B-Vinegars (Apple and grape vinegar):
The minimum inhibition concentration (MIC) of apple and grape vinegar against S. aureus were 1.5% and 1%, respectively.