الفهرس 
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Abstract
Chicken meat, which could be a healthy and nutritious food, is regrettably incriminated as a source of Salmonella which has a great ability to cause human salmonellosis.
This study aimed to investigate the prevalence, evaluate the rate of resistance to antimicrobials, and recognize virulence-related genes of Salmonella in chicken meat and its products. Furthermore, studying the effect of thyme, oregano, and lemon essential oils with concentrations of 0.5, and 1% on viability of multidrug-resistant S. typhimurium inoculated into chicken fillets.
Total 300 samples of chicken cuts (raw thigh, frozen thigh, raw breast, and frozen breast), chicken giblets (gizzard, liver, and heart), and chicken products (pane, luncheon, and burger) were collected. Thirty samples from each category were collected from different poultry shops, and supermarkets having different sanitation levels in Mansoura city, Egypt. The collected samples were packed, identified, transferred immediately as possible in an icebox, and processed in the Laboratory of Animal Health Research Institute, Mansoura lab. The samples were streaked on XLD agar plates, which was followed by identification of the isolates based on biochemical and serological tests.