الفهرس 
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Abstract
Fifty samples each of freshly broiler chicken fillet, shiesh, drum, wings, and
shawerma were collected from poultry processing plant, Ismailia Egypt. The
mean values of the total bacterial counts in chicken fillet, drum,Shiesh,
shawerma were 2x104±7x102, 2x104±102, 1x104 ±3x102, 7x104±5x102
respectively while in chicken wings was 6x103±2x102. For Total
ColiformCount in chicken fillet was 2x10-2 , in drum 1x10-2, shiesh 5x10-2,
shawerma 8x10-2 and chicken wings 3x10-2. The mean of Staphylococcus
aureus count in fillet 2 x 10 -2, in drum 1 x 10 -2, shiesh 2x10-2, shawerma
2x10-2and wings 4x10-1. For E.coli count in fillet was 9x10-1 , in drum 2x10-1,
in shiesh 2x10-1 , in shawerma 1x10-1 and in wings was 1x10-1. The incidence
of salmonella in examined chicken fillet, drum, shiesh, shawerma and wings
were 6%, 8%, 6%, 6% and 4 % respectively. The results showed that the
E.coli could be detected in all samples and laid within the accepted limits for
Fillet, Drum, Shiesh, Shawerma, and Wings. The incidence of salmonella in
chicken broiler cut exceeded the accepted limits with 3 (6%) for fillet, 4 (8%)
for Drum, 3 (6%) for Shiesh, 3 (6%) for Shawerma, 2 (4%) for wings. For
Total Aerobic Plate Count the samples which exceed the SE limits were 4(8%)
for Fillet, 5(10%) for Drum, 6(12%) for Shiesh, 7(14%) for Shawerma, and
4(8%) for wings. Methods of sampling, processing techniques, type of
packing, poultry abattoirs environment and application of standard methods
were recommended for safety quality controlof chicken broiler cuts.