الفهرس 
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Abstract
A total of 150 random samples of chicken naggats, liver,
fillet, gizzard and luncheon were collected from different
markets, poultry shops and supermarkets in Gharbia province,
Egypt for determination of S. aureus count in these products and
application of some trials for reducing its count in meat.
Part 1
1. Organoleptic examination:
Organoleptic examination revealed that there were not
alteration in the normal organoleptic characters in all examined
chicken meat products samples.
2-Bacteriological examination:
The highest total S. aureus count (log cfu/g) was in chicken
nuggets varying from 3.1 to 6.1 with a mean value of 5.88± 4.1
log cfu/g, followed by chicken liver with a range of 4.2 to 6.5
and a mean value of 5.28 ± 4.2 log cfu/g, then chicken fillet
ranged from 3.3 to 6.5 with an average of 5.11 ± 4.3 log cfu/g,
after that, chicken gizzard with a range of 3.2 to 6.3 and a mean
value of 5.02 ± 3.5 log cfu/g and the lowest count was achieved
in chicken luncheon (4.82 ±3.1 log cfu/g) and it ranged from 3.1
to 5.9.
3-The antibiotic sensitivity:
In this study we investigate 12 antibiotics against S. aureus
isolated in the current study and the result revealed that higher
percentage of strains (>63%) were resistant against fucidic acid,.