الفهرس 
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Abstract
The aim of the present work was to study the main points: Determination of the occurrence and levels of pathogenic and non-pathogenic microorganisms present in meat and poultry products sold and consumed in Sharkia governorate, The effect of the storage at-18 c° on possible changes in various microbial groups of food stuffs under investigation, Application Of HACCP system as a quality control program in a poultry slaughter processing plant.