الفهرس 
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Abstract
A total of 100 random samples of poultry meat products as 25 each of chicken burger, chicken nuggets, chicken frankfurter and chicken luncheon were collected from supermarkets and groceries of different localities in Alexandria and Sehera governorates. The collected samples were subjected to several microbiological examinations to estimate their sanitary conditions as well as theft fitness for human consumption through determination of the following:
1. Total inesophilic bacterial count: The mesophilic counts
(100%) in chicken nuggets, chicken luncheon, chicken burger
and chicken frankfurter were ranged from 6 x 10 — 1.95 x
106, 4 x 10— 9.60 c 10k, 6x 10— 1.6 x 106 and 2 x 10— 7.6
x 1O cfu/g, respectively. The mean values were 2.55 x 10 ±
8.98 x 104, 4.30 x 10 ± 5.72 x 10, 3.08 x 10 ± 7.03 x 10
and 1.03 x 10± 3.23 x 10, respectively.
2. Total thermophilic bacterial counts: The statistical analytical results showed that the thermophiic count (100%) in chicken nuggets had a minimum value of 3 x 10, a maximum value of 7.2 x 10 with a mean value of 1.0 x 10 ± 3.37 x 10 cfu/g. While in chicken luncheon (100%), the values were ranged between 1 x 10 and 6.4 x 10 with a mean value of 1.14 x 10 ± 2.72 x 10, but in chicken burger (92%) they were ranged from 1 x 1O — 6.2 x 1O with a mean
value of 8.04 x 1O ± 2.62 x 10, and in chicken frankfurter (92%) they were ranged from 1 x 1O — 2.6 x 10 with a mean value of 3.61 x 10± 1.19 x 10 cfu/g.
3. Total psyclirotrophic bacterial count: It is evident that the effect of freezing and chilling during manufacture and storage of the poultry products showed a major effect on the growth of microorganisms as in chicken nuggets it was about 76% with values ranged from 4 x 10 to 3.4 x 10 with a mean value of 6.88 x 10± 2.10 x 10, while in chicken luncheon (88%) with values 1 x 10— 1.6 x 10 with a mean value of 6.18 x 10 ± 9.01 x 102, other products as chicken burger (88%) were positive with range between 1 x 10 — 3.6 x 10 with a mean value of 3.89 x 10 ± 1.92 x 10, and in chicken frankfurter (84%) with a minimum 3 x 10 and a maximum 4 x 10 while its mean value was 1.10 x 10 ± 4.63 x 10 cfu/g.
4. Total mould and yeast count: In chicken nuggets (52%) were ranged between 3 x 10 and 3.0 x 10 with a mean value as 1.36 x 10 ± 2.44 x 10. In chicken luncheon (60%) it was 1 x 102_ 2.2 x 10 with a mean value of 2.74 x 10 ± 1.38 x 10, while in chicken burger (88%) they were ranged between 1 x 10— 7.0 x 10 with a mean value of 8.95 x 10 ± 3.12 x 10g. The last product tested was chicken frankfurter (36%) which ranged from 1 x 10 — 1,2 x 10 with a mean value of 3.89 x 10 ± 1.21 >c 10 cfu/g. from other view, the identified mould