الفهرس 
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Abstract
A total of one hundred and fifty random samples of heat treated chicken pane, nuggets and kofta samples (50 samples of each) were collected from different supermarkets at Cairo and Giza governorates to be examined for Salmonella.
Conventional culture takes 4 to 5 days with successful enrichment for detection of Salmonella. The biochemical confirmation and serotyping of Salmonella was performed (1 week). The obtained results revealed 9 samples positive for Salmonella. The incidence of salmonellae was 2 samples (4%), 3 samples (6%) and 4 samples (8%) in pane, nuggets and kofta (with higher incidence) respectively. S. typhimurium and S. enteritidis were the most prevalent serotypes commonly detected among heat treated chicken products with incidence of 3.3% and 2.7% indicating a potentially important risk for human.
Experimental trial was conducted to clarify the effect of temperature on salmonellae in such products.
Artificial inoculation of experimentally prepared nuggets with isolated strain (S. enteritidis) then heat treatment and freezing to the inoculated nuggets were conducted.
The experiment has shown that the heat treatment before freezing is inadequate to get rid of Salmonella as that freezing is also inadequate to kill all salmonellae.
Heat treated poultry products can be contaminated as a result of the mishandling and insufficient heat treatment. So good manufacturing practices must be followed in the factories and well frying must be done at home to get rid of biological risks.
The isolated strains were confirmed by PCR. The samples were subjected to Salmonella specific gene (invA) and were confirmed as Salmonella positive by the predicted product of 284 bp DNA fragments have been determined by ethidium bromide stained 1.2% agarose gel electrophoresis which provides sensitive, specific and rapid approach for detection of salmonellae in food samples.