الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 16 |  |  |
| | | from | 16 | | |
Abstract
Organoleptic examination Acceptable color in examined fillet, liver and gizzard was 84%, 74% and 90% respectively and acceptable odour was recorded in 88%, 82% and 94, while 86%, 76% and 92% of examined fillet, liver and gizzard was normal. The inpalatable taste of examined fillet was 12%, liver 20% and gizzard 6%. pH Values:The pH of examined fillet, liver and gizzard ranged from 5.57 to 5.9, 5.2 to 5.82 and 5.4 to 6.6 with a mean value of 5.84, 5.55 and 6.1, respectively. Microbiological examination In the current study, the incidence of MPN of coliforms was 44, 96 and 76% in examined chicken fillet, liver and gizzard, respectively. The MPN of coliforms ranged from 1.32 to 3.32 with a mean value of 1.98 ± 0.3, from 2.78 to 4.38 with a mean value of 3.56 ± 0.2 and from 2.47 to 3.75 with a mean value of 2.94 ± 0.3 MPNlog10/g of chicken fillet, liver and gizzard, respectively. Escherichia coli organism was isolated with percentages of 9 (18%), 26 (52%) and 13 (26%) form chicken fillet, liver and gizzard, respectively. The highest frequency of E. coli was recorded in liver samples (52%) then gizzard (26 %) followed by fillet (18 %). The frequency of E. coli strains isolated from examined chicken fillet samples was O119:H4 (4%) , O26:H11 (6%) , O78 (2%), O111:H4 (6%) while E. coli strains isolated from liver was O119:H4 (6%), O44:H18 (8%), O26:H11(12%), O125:H21(8%), O78(2%), O111:H4 (4%), O2:H6 (2%), O91:H21(2%) and O113:H4 (10%), meanwhile in gizzard the isolated strains were O119:H4 (4%), O26:H11(6%), O125:H21(2%), O2:H6 (6%), and O91:H21(8%).