الفهرس 
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Abstract
The present investigation was designed to monitor the quality of 150 raw poultry parts and giblets which were collected from Assiut city markets. The obtained samples included 75 poultry parts (legs, breasts and wings; each 25) and 75 poultry giblets (livers, hearts and gizzards; 25 of each). Sensory assessment as a mean of determining quality showed that 7 samples (3 legs, 2 breasts and 2 wings) out of the 75 examined poultry parts (9.33%) were unaccepted whereas the reminder 68 samples were considered excellent (50.67%) and acceptable (40%). Regarding poultry giblets, unacceptable colour and texture were encountered in 12 and 6 livers, 11 and 1 heart , 8 and zero gizzard, respectively while the odour of all the examined poultry giblets were accepted.
The mean pH values of the examined raw poultry legs, breasts and wings were 6.14 ± 0.04, 5.73 ± 0.02 and 5.76 ± 0.03, respectively with a significant variation between the examined leg samples and each of breast and wing samples. On the other hand, the recorded mean pH values of the examined livers, hearts and gizzards were 6.22 ± 0.04, 6.25 ± 0.04 and 6.29 ± 0.04, respectively with a non-significant variation between them.
Regarding the microbiological quality of the examined raw poultry parts and giblets, the mean aerobic plate count (APC) values of the examined legs, breasts and wings were 1.88 × 108 ± 6.60 × 107, 1.71×108 ± 7.92 × 107 and 1.14 × 108 ± 2.40 × 107 cfu/g, respectively with non-significant variations between them. However, 52% of the examined poultry parts had APC within the range 107 - < 108/ g whereas only 3 samples (4%) had counts exceeded 109 /g. As for poultry giblets, most of the examined samples (54.67%) had APC within the range 108 - < 109/ g and only 7 samples (9.33%) had counts exceeded 109 /g. However, the mean APC values of the examined livers, hearts and gizzards were 1.01 × 108 ± 2.77 × 107, 4.94 × 108 ± 1.07 × 108 and 2.06 × 108 ± 2.54 × 107 cfu/g, respectively. A significant difference in the mean APC values was noticed between the examined hearts and each of livers and gizzards.
As for yeasts, the mean counts of the examined poultry legs, breasts and wings were 6.83 × 106 ± 2.06 × 106,1.76 × 106 ± 5.39 × 105 and 4.34×106 ± 9.22 × 105 cfu/g, respectively whereas the corresponding values for the examined livers, hearts and gizzards were 1.52 × 106 ± 3.47×105, 2.91×106 ± 5.67 × 105 and 2.59 × 106 ± 4.53 × 105cfu/g, respectively. Variations in the mean value of yeast count were significant between the examined raw poultry parts only. However, 58.67% of the poultry parts and 56% of the poultry giblets had yeast count within the range 106-< 107/g.
The recorded mean mould count values for the examined poultry legs, breasts and wings were 2.29 × 106 ± 9.78 × 105, 5.57 × 105 ± 1.5×105 and 7.34 × 105 ± 3.57 × 105 cfu/g while that of the examined livers, hearts and gizzards were 2.93 × 105 ± 7.25 × 104, 1.64 × 105 ± 8.01 × 104 and 2.36×105 ± 7.65 × 104 cfu/g, respectively. Most of the examined poultry parts (46.67%) and poultry giblets (40%) had mould count within the range 105 - < 106 /g. Variations in the mean value of the mould count between the different examined poultry parts as well as between the examined poultry giblets were non-significant.
Regarding the total yeast and mould count, the mean values of the examined raw poultry legs, breasts and wings were 1.05×107 ± 2.64×106, 2.22×106 ± 5.19×105 and 4.90 × 106 ± 9.19 × 105 cfu/g with a significant difference between legs and breasts. Most of the examined poultry parts (64%) had mould count within the range 106 - < 107/g. As for poultry giblets, the recorded mean mould count values of the examined livers, hearts and gizzards were 1.25 × 106 ± 2.79 × 105, 2.75 × 106 ± 5.41 × 105 and 2.69×106 ± 4.42 × 105 cfu/g, respectively with a significant variation between hearts and livers. Most of the examined samples (58.67%) had mould count in the range of 106 - < 107/g.
Of the total 150 poultry parts and giblets examined, Salmonella was detected in 21 of the samples analyzed. Among the poultry parts examined 4, 4 and 16% of the examined poultry legs, breasts and wings were contaminated with Salmonella. On the other hand, 12, 24 and 24% of the examined livers, hearts and gizzards proved to harbour Salmonella. Out of the total 21 Salmonella isolates, 6 different serotypes were identified of which S. Enteritidis group D1 was the most prevalent (7 strains) followed by S. Typhimurium group B(6 strains), S. KentuckygroupC3 (4 strains), S. Muenster groupE1 (2 strains), S. AnatumgroupE1 (1 strain) and S. Virchow groupC2 (1 strain).
In respect to antibiotic resistance a small percentage of the isolates demonstrated resistance to ciprofloxacin (23.8%), gentamycin (9.5%) and kanamycin (4.8%). Resistance to penicillin, erythromycin, nalidixic acid, sulphamethoxazol, streptomycin and amoxicillin were evident 100, 95.2, 85.7, 85.7, 81 and 76.2%, respectively. Also, resistance to oxytetracycline and ampicillin (each 66.7%), chloramphenicol (52.4%), norfloxacin (42.9%) and neomycin (38.1%) was observed. However, all of the Salmonella isolates exhibited resistance to one or more antimicrobial agents used where 16 out of the recovered 21 Salmonella isolates were resistant to more than 6 antimicrobial agents.
The high level of antibiotic resistance of Salmonella isolates in the present study showed the possible significance of poultry meat and giblets as a source of multiple antimicrobial – resistant Salmonella for human infections and suggest more restrictions on the irrational use of antibiotics. However, suggestive measures to produce high quality poultry cuts and giblets and to prevent the hazards and to provide a safe and wholesome product for human consumption were discussed.