الفهرس 
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Abstract
First part of the study, 80 random samples of broiler carcasses
including; freshly slaughtered and chilled broiler carcasses (40 of each)
were collected from small manual poultry processing shops and local
retailers in Port Said province. All samples were subjected to
bacteriological examination. The obtained results revealed that aerobic
colony and E. coli counts in the examined freshly slaughtered carcasses
samples were 3.2 × 105± 4.2 × 104
and 8.5×102 ± 1.1 ×102 CFU/cm2
,
respectively, while the incidence rates of E. coli, Salmonella spp. and
Campylobacter spp. in these samples were 65%, 50%, and 55 %,
respectively. While, aerobic colony and E. coli counts in the examined
chilled samples were 4.1 × 107± 1 × 107
and 2×103 ± 4.5 ×102 CFU/cm2
,
respectively, while the incidence rates of E. coli, Salmonella spp. and
Campylobacter spp. in these samples were 75%, 35%, and 40 %,
respectively. Second part, assessed the effect of 2% DSE on the
sensory, chemical and bacteriological characters of whole broiler
carcasses. The results revealed that pH, TVN and TBA values were
significantly decreased (P˂0.05) in treated samples during chilling.
Also, counts of aerobic colony and E. coli in treated samples were lower
than control ones. Absence of Salmonella and Campylobacter spp. in all
samples after one hour from treatment. The extract enhances the
sensory characters during the chilling storage period up to 9 days.