الفهرس 
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Abstract
A total of 80 samples of frozen poultry cut - up products,
unpackaged breast and thigh (25 of each) and packaged breast and thigh(15 of each) were collected randomly from different supermarkets and street vendors at Kalyobia governorate. The collected samples were examined microbiologically by using the rinsing and blending muscle techniques for each sample.
The bacteriological examination revealed that the log mean value of Aerobic Plate Count of unpackaged frozen breast was (7.46 پ} 7.04), packaged frozen breast (6.46 پ} 5.70), unpackaged frozen thigh (6.95 پ} 6.41) and packaged frozen thigh (7.60 پ} 6.94) for samples examined by rinsing technique, while they were 7.64 پ} 6.84, 6.81 پ} 6.50, 6.75 پ} 5.96 and 7.77 پ} 7.19, respectively, for samples examined using blending muscle technique.
The log mean values of total psychrotrophic counts for unpackaged frozen breast, packaged frozen breast, unpackaged frozen thigh and packaged frozen thigh were 7.19پ}6.71, 6.2 پ} 5.68, 6.33 پ} 5.69 and 7.14
} 6.66, respectively, when examined by rinsing techanique, while they were 6.69 پ} 6.26, 6.08 پ} 5.56, 5.92 پ} 5.46 and 7.04 پ} 6.54, respectively, when examined by blending muscle technique.
The log mean values of total Enterobacteriaceae~ count for
unpackaged frozen breast, packaged frozen breast, unpackaged frozen thigh and packaged frozen thigh were 5.2 پ} 4.76, 5.1 پ} 4.8, 4.7 پ} 4.34 and 5.1 پ} 4.73, respectively, when examined by rinsing technique, while they were 5.09 پ} 5.71, 4.51 پ} 3.92, 4.96 پ} 3.61 and 5.06 پ} 4.56, respectively,
using blending muscle technique. Concerning the total Coliforni counts, the log mean values of unpackaged frozen breast, packaged frozen breast, unpackaged frozen
thigh and packaged frozen thigh were 5.1 پ} 4.78, 4.15 پ} 3.87, 3.79 پ} 3.14 and 4.43 پ} 4.07, respectively, using the rinsing technique, while they were 4.10 پ} 3.54, 3.78 پ} 3.24, 4.02 پ} 3.48 and 4.10 پ} 3.67, respectively, using the blending muscle technique. The log mean values of total Staphylococci counts for unpackakged frozen breast, packaged frozen breast, unpackaged frozen thigh and packaged frozen thigh were 5.19 پ} 3.51, 4.84 پ} 4.40, 4.50 پ} 3.90 and 4.88} 4.33 using the rinsing teclmique while they were 4.68 پ} 4.05, 5.01 پ} 4.47, 4.28 پ} 3.82 and 4.81 پ} 4.24, respectively, using the blending muscle
technique. Gram postitive bacteria which could be isolated from frozen poultry cut - up products were Staphyloccus aureus, Staphylococcus .epiderrnidis and Micrococcus in different percentages. Grain negative bacteria which could be isolated in different percentages from samples, were Aeroinonas spp, Alcaligenes spp, Citrabacter spp, Enterobacter spp, Flavobacterium spp, klebsiella spp, Proteus spp, Pseudomonas spp and Serratia spp. Furthermore, Salmonella enteritidis could be isolated from packaged frozen thigh and unpackaged frozen thigh, while Salmonella typhimurium could be isolated from packaged frozen thigh. The Mycological examination declared that the log mean values of total mould count for unpackaged frozen breast, packaged frozen breast unpackaged fozen thigh and packaged frozen thigh were 4.87 پ} 4.24, 4.19پ} 3.18, 4.99 پ} 4.28 and 4.30 پ} 3.66, respectively, for samples examined by rinsing technique, while they were 4.98 پ} 4.37, 4.47 پ} 4.01, 5.03 پ} 4.34 and 4.49 پ} 3.96 respectively, by blending muscle teclmique. The log mean values of total yeast count of unpackged frozen breast, packaged frozen breast, unpackaged frozen thigh and packaged frozen thigh were 5.00 پ} 4.37, 4.35 پ} 3.25 , 5.31 پ} 4.60 and 4.39 پ} 3.93,
respectively, when were examined using rinsing technique, while they were 5.35 پ} 4.69, 4.49 پ} 3.78, 5.36 پ} 4.78 and 4.44 پ} 3.94 respectively, when using blending muscle teclmique.