الفهرس 
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Abstract
One hundred random samples of poultry meat products were collected from different shops of different areas in Sharkia Governorate markets. These products comprised minced meat, sausage, hamb-urger, luncheon and kabab, 20 random samples for each. The present investigation was planned out to throw light on organoleptic examiantion, bacteriological examination, the effect of isolates on public health and suggested hygienic measures. I- Organoleptic examination: The organoleptic examination of poultry products aimed to detect their colour, odour, taste and consistency. Regarding the colour, the pink colour was the pre-dominating one in case of minced meat (60%) and sausage (45%), while the faint pink colour was the predominating in case of hamburger (60%) and kabab (75%), but the redish colour was the most one in case of luncheon (60%). Regarding the odour, the spicy odour was the predominating one in case of minced meat, sausage, hamburger and luncheon with percentages of 65%, 85%, 80% and 90% respectively. While the fleshy odour was the most one in case of kabab (65%). -66-
Regarding the taste, the acceptable taste was the most one in case of minced meat, sausage, hamburger, luncheon and kabab representing percentages of 90%, 85%, 90%, 100% and 100% res-pectively. Regarding the consistency, the friable consistency was the most one in case of minced meat, hamburger and luncheon with percentages of 70%, 85% and 90% respectively. On the other
hand, the hard consistency was the predominant in case of sausage (85%) and kabab (100%). II- Bacteriological examination: Total colony count: The mean count of total colony count per gram of minced meat, sausage, hamburger, luncheon and kabab of poultry meat were 20.30 x 106 + 7.31 x 106; 14.52 x 105 + 4.58 x 105 ; 38 x 105 + 2.07 x 105; 17.21 x 105+ 4.56 x 105 and 4.42 x 105 + 1.10 x 105 respectively. Enterococci count: The strept. faecalis, strept. intermediate and strept. faecium could be isolated from poultry meat pro-ducts. The mean count of strept. faecalis/gram of minced meat, sausage, hamburger, luncheon and kabab was 8.83 x 103 + 2.38 x 103;
9.48 x 103 + 2.94 x 103; 8.74 x 103 + 2.36 x 103; 18.86 x 103 + 4.63 x 103 and 45.50 x 102 + 14.45 x 102 of examined samples respectively. While those for strept. intermediate were 6.79 x 103 + 4.44 x 103; 23.25 x 102 + 6.61 x 102; 11.65 x 102 + 5.10 x 102; 7.86 x 103 + 4.08 x 103 and 14.60 x 102 + 7.70 x 102 respectively. Furthermore, the mean count of Strept. faecium/gram were 10.75 x 102. 102; 2. + 5.72 x 102 , 10.50 x 102 + 4.97 x 102 , 23.25 x 102 + 9.72 x 10 , 6.17 x 103 + 3.55 x 103 and 4.05 x 102 + 2.46 x 102 respectively. Staphylococcus aureus count: The mean count of staph. aureus count/gram of minced meat, sausage, hamburger, luncheon and kabab
. . were 5.56 x 103 + 1.53 x 103, 4.52 x 103 + 1.44 x 103, 2.71 x 103 + 1.12 x 103; 5.51 x 103 + 2.64 x 103 and 5.02 x 103 + 3.03 x 103 res-pectively. Enterobacteriaceae count: The mean count of T.E.C/gram of minced meat, sausage, hamburger, luncheon and kabab were
. . . 11 x 105 + 5.22 x 105, 20.97 x 104 + 5.81 x 104, 14.58 x 104 + 5 x 104 , 12.22 x 104 + 2.66 x 104 and 82.28 x 103 + 8.77 x 103 of examined samples respectively.
It is evident that the following organisms could be iso-lated from the examined poultry meat products: E. coli, Entero-bacter aerogenes, Enterobacter cloacae, Kl. aerogenes, Kl. pneumonae, Citrobacter frundii, Proteus vulgaris, Proteus mira-bilis, Proteus morganii, Proteus rettgeri, Staphylococcus aureus, Strept. faecalis, Strept. faecium and Strept. intermediate in various percentages. While Salmonellae could not be detected.
Some of these isolates are pathogenic, while others induce food poisoning.
The significance of the isolated organisms as well as
suggested hygienic measures were discussed.