الفهرس 
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Abstract
Poultry meat is widely consumed because of its flavor and nutritious characteristics. The contamination of poultry meat by food borne pathogens such as E. coli can occur along the food chain. Thus, the present study was carried out on one hundred of chicken carcasses which were collected randomly from different localities with different sanitation levels at El-Sharkia governorate. The collected samples represented by (25 each of breast muscle, thigh muscle, gizzard and liver).Consequently, the collected samples were subjected to bacteriological examinations, anti microbial susceptibility test for isolated strains with an application of bacteriophage for biocontrolling multi- antibiotic resistant E. coli strains.
First Part:
Organoleptic examination
Acceptable color was 100% for breast and thigh muscles, 92% and 96% for liver and gizzard respectively. Acceptable odor was recorded in 100% for breast and thigh muscles and 96% for liver and gizzard, while 100% for breast and thigh, 80% and 96% of examined liver, gizzard was normal in consistency. While the percent of palatable taste of examined breast and thigh was 100% and 96% for liver and gizzard respectively.
pH Values:
The mean value of pH was of 5.84, 5.85, 5.60 and 5.49 in breast, thigh, liver and gizzard, respectively.