الفهرس 
Cover Page Title in EnglishOnly 14 pages are availabe for public view
 |  | from | 86 |  |  |
| | | from | 86 | | |
Abstract
A total of 100 random samples of processed chicken products including; Keshta, frankfurter, luncheon and smoked turkey breast (25 of each) were collected from different supermarkets at Alexandria province. Samples were transferred as soon as possible to the laboratory of the Food Hygiene Department, Faculty of Veterinary Medicine, Alexandria University under possible aseptic conditions. The samples were examined bacteriologically immediately after arrival to the laboratory for isolation and identification of some pathogenic bacteria that may contaminate these products as E.coli, Salmonellae, Shigella, Campylobacter jejuni and Bacillus cereus.
The obtained results revealed that:
• The prevalence of E. coli in the examined samples of Keshta, frankfurter, luncheon and smoked turkey breast was 12, 20, 16 and 8%, respectively.
• Serotyping of the obtained isolates of Enteropathogenic E. coli revealed the detection of:
o O111 serotype (EHEC) in the examined samples of frankfurter, with an incidence of 8 %.
o O124 serotype (EHEC) in the examined samples of Keshta, luncheon and smoked turkey breast was with prevalence of 4 % for each.
o O26 serotype (EHEC) in the samples of frankfurter and luncheon with prevalence of 4% for each.
o O128 serotype (ETEC) in the samples of Keshta, frankfurter and smoked turkey breast with prevalence of 4 % for each.
o O86 serotype (EPEC) in the samples of luncheon with an incidence of 4%.
o O157: H7 serotype (EHEC) in the examined samples of Keshta, frankfurter and luncheon with prevalence of 4 % for each.
• The prevalence of Salmonellae in the examined samples of Keshta, frankfurter, luncheon and smoked turkey breast was 4, 8, 8 and 4%, respectively.
• Serotyping of the obtained isolates of Salmonellae revealed the detection of:
o S. Enteritidis in the examined samples of frankfurter and luncheon with prevalence of 4% for each.
o S. Typhimurium in the examined samples of frankfurter and smoked turkey breast with prevalence of 4 % of each.
o S. Dublin in the examined samples of chicken Keshta and luncheon with prevalence of 4 % of each.
• The prevalence of Shigella in the examined samples Keshta, frankfurter, luncheon and smoked turkey breast was 8, 4, 8 and 12%, respectively.
• Serotyping of the obtained isolates of Shigella revealed the detection of:
o S. dysenteriae in the examined samples of Keshta and luncheon with prevalence of 4% for each.
o S. flexneri in the examined samples of frankfurter and smoked turkey breast with prevalence of 4 and 8 %, respectively.
o S. sonnei in the examined samples of Keshta, luncheon and smoked turkey breast with prevalence of 4 % for each.
• The prevalence of C. jejuni in the examined samples of frankfurter, luncheon, and smoked turkey breast was 4, 8 and 4 %, respectively.
• The prevalence of B. cereus in the examined samples of Keshta, frankfurter, luncheon and smoked turkey breast was 12, 4, 8 and 4 %, respectively.