الفهرس 
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Abstract
A total of 150 samples of poultry meat and poultry meat products included chicken breast, chicken thigh, luncheon, nuggets, pane, and burger (25 samples of each) were randomly collected from different super markets in different localities at Alexandria governorate during the period extended from May to July 2019. Each sample was transferred directly with a minimum of delay to the laboratory of Food Hygiene, Animal Health Research Institute, Alexandria. Samples were subjected to microbiological evaluation via making of Aerobic Plate Count (APC), Total Enterobacteriaceae count (TEC) and Total Coliforms Count (TCC). In addition, isolation of some enteropathogens including of salmonella, shigella, E. Coli and campylobacter.
The obtained results revealed that:
The mean values of APC of chicken breast, chicken thigh, luncheon, nuggets, pane, and burger were 2.30 X 105 ± 0.80 X 105, 6.90 X 105 ± 0.71 x 105, 26.2 x 105 ± 1.11 x 105, 11.2 x 105 ± 2.80 x 105, 9.60 x 105
±2.43 x 105 , 7.41 x 105 ± 1.95 x 105 cfu/g, respectively.
According to the limits proposed by the Egyptian Standards (APC must not exceed 105), it was noticed that 40, 60, 56, 32, 68 and 40% of the examined samples of chicken breast, chicken thigh, luncheon, nuggets, pane, and burger, respectively failed to comply with the standard limits.
The mean values of Enterobacteriaceae count of chicken breast, chicken thigh, luncheon, nuggets, pane, and burger were 13.0 x 102 ± 3.80 x 102, 20.00 x 102 ± 1.70 x 102, 1.83 x 102 ± 0.14 x 102 , 1.19 x 102 ± 0.11 x 102, 2.70 x 102 ± 0.15 x 102, 0.9 x 102 ± 0.10 x 102 cfu/g, respectively.
The mean values of coliforms count of chicken breast, chicken thigh, luncheon, nuggets, pane, and burger were 11.0 x 102 ± 3.40 x 102, 18.0 x 102± 1.80 x 102, 12.7 x 102± 5.87 x 102, 1.21 x 102± 0.46 x 102, 38.9 x 102
±1.79 x 102, 5.53 x 102± 1.81 x 102 cfu/g, respectively.
According to the limits proposed by the Egyptian Standards (Coliforms count must not exceed 102), it was noticed that 40, 48, 16, 4, 36 and 24% of the examined samples of chicken breast, chicken thigh, luncheon, nuggets, pane, and burger, respectively failed to comply with the standard limits.
The trail of isolation of E. coli revealed that E. coli was isolated from 7and 5 samples of burger and nuggets, on contrary it could not be isolated from the examined samples of luncheon, pane, breast and thigh.
Moreover, the serological identification of the obtained isolates clarified that E. coli H3:O158, H4:O27, H2: O126 and H3:O157 were isolated form Burger. While H2:O126 and H3:O157 were isolates from nuggets, respectively.
Furthermore, the isolation of Salmonella, Shigella and Campylobacter jejuni was not detected.
According to the recorded results, it was clear that increased bacterial count with occurrence of pathogenic bacteria in the examined samples, that reflected poor hygienic conditions during slaughtering, preparation, handling, and processing.