الفهرس 
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Abstract
One hundred and thirty random samples (70 fresh poultry meat, 60 frozen poultry meat samples) were collected from different markets in. The samples were directly transferred to the laboratory under possible complete aseptic condition, where they were examined bacteriologically.
The results revealed that the mean value of aerobic bacterial count were 3.42×107± 5.42×106 and 3.2×105± 5.5×104, Coliform count were 4.07×104± 5.09×103and 1.5×102± 1.16×10, While, the mean value of Staphylococcal counts were 2.26×105 ± 4.57×104; and 1.75×104± 5.37×103 and the mean value of yeast and mold counts 1.83×105 ± 3.98×104; and 3.43×102± 5.78×10,respectively in fresh poultry meat and frozen poultry meat samples. Coagulase positive S. aureus could be isolated with an incidence of 30% and 15%, Salmonellae could be isolated with an incidence of 10% in fresh poultry meat and not detected in any frozen poultry meat samples. The isolated salmonellae were S. Kentucky (0.7%), S. Muenster (0.7%), S. Enteritidis (1.4%) and S. Typhimurium (2.1%) in fresh poultry meat samples. and, E. coli O157:H7 could not be isolated from examined fresh and frozen poultry carcass samples.The public health importance of the isolated food poisoning microorganisms as well as the suggested measures for improving meat products quality has been discussed.