الفهرس 
Cover Page Title in EnglishOnly 14 pages are availabe for public view
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Abstract
Pouitry meat represent an important part of diet to compensate The shortage of animal meat all- over the world. Also due to areas of growth in world poultry production and increased demand for poultry meat in developing counteries. as well as effects of product appearance on consumer preference. so,this work was planned to assess the public health importance of Enterobacteriaceae in poultry carcasses at different stages of poultry processing.A total of 51 swab samples were taken from 0. abattoir as 17 swabs from each step, evisceration, chilling and final products, 36 swabs from private shops as 18 swabs each from defeathering stage and final product - All collected swabs were examined bacteriologically Results revealed that total Enterobacteriaceae count at governmental abattoir ranged from 0.9 x 10 to 1.7 x106 1cm2 with a mean value 1.9 x 1o5 ± 1.0 , 105 / cm2 after evisceration, 7.4 x 10 to 6.9 x 1o5 /cm2withameanvalue4x 104±4x104/cm2 during chilling, and 9.3 x 10 to 3.5 x 106! cm2 with a mean value
6.3 x i05 ± 2.8 x io5 / cm2 in final product.