الفهرس 
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Abstract
Chicken meat is one of the most important source of food for people in every where as it supplies the consumers with the needed nutritive elements such as high quality proteins including essential amino acids, vitamin B-complex and certain minerals especially iron besides poly- unsaturated fatty acids with a low cholesterol.
The present study was carried out on 120 samples of thigh, breast, gizzard, liver, neck skin and cloacal skin (20 of each) that were collected randomly from different localities with different sanitation levels at El-Sharkia Governorate, the collected samples were subjected to bacteriological examination for the presence of E. coli and anti microbial susceptibility test for isolated strains.
6.1 Enterobacteriacae count:
The mean values of Enterobacteriaceae counts were 5.45 ± 0.097, 5.32 ± 0.064, 5.54 ± 0.088, 5.40 ± 0.076, 5.39 ± 0.073 and 5.54 ± 0.087 log10 CFU/g in chicken thigh, breast, gizzard, liver, neck skin and cloacal skin, respectively.
6.2 Most probable number of coliforms:
The MPN of coliforms ranged from 4.54 to 6.04, 3.87 to 6.04, 4.54 to 6.04, 4.54 to 6.04, 4.56 to 6.04 and from 4.04 to 6.04 log10 MPN/g with mean values of 5.50 ± 0.17, 5.43 ± 0.22, 5.66 ± 0.23, 5.21 ± 0.19, 5.34 ± 0.26 and 5.58 ± 0.18 log10 MPN /g in examined thigh breast, gizzard, liver, neck skin and cloacal skin, respectively. In the current study the highest coliforms count was observed in gizzard samples (5.66 ± 0.23log10 MPN /g) followed by cloacal skin (5.58 ± 0.18 log10 MPN /g) and the lowest count was reported in liver samples (5.21 ± 0.19 log10 MPN /g).