الفهرس 
Bacterial contaminationOnly 14 pages are availabe for public view
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Abstract
The microbiological status was evaluated in 200 samples of chicken meat ant its products (40 samples of each) (breast, thigh, burger, luncheon and frankfurter) which collected from supermarkets in Minofiya, Cairo and Kalyobia governorates. These samples were analyzed and tested for Aerobic plate count, coliforms count, total staphylococci and S.aureus count and total moulds & yeasts count. The presence of bacterial food pathogens was also evaluated in the examined samples (S.aureus, salmonellae and E.coli O157:H7). The obtained results revealed that chicken meat products (burger, luncheon and frankfurter) were more contaminated than chicken meat(breast and thigh). This might be attributed to processing operations(from preparation till packing), bad hygienic measures and post processing contamination. The isolated coiforms, moulds and yeasts were identified