الفهرس 
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Abstract
A total of 130 random samples of poultry and poultry products includingl 00 samples of fresh poultry samples (25each of skin, muscles, liver and gizzard) beside 30 samples of poultry products (10 each of sausage, chickenburger and luncheon) were collected from different localities of different sanitation levels at Sharkia Governorate to investigate them organoleptically and determine the incidence of Yersinia species which may be existed.
Obtained results revealed that yellowish white colour was the predominanting one in case of poultry carcasses 72% while the brown colour was in liver (64%) but the brownish colour was the most one in case of gizzard(84%).Also the pink colour was the most obvious in case
of sausage (40%). Meanwhile, the faint pink and reddish colour was the predominating one in case of chickenburger (50%) and luncheon samples(60%) respectively.
Concerning the odour, the normal odour was the predominating one in case of poultry carcasses, liver, gizzard with percentages of 88%, and 92% respectively.
While the Spicy odour was mostly found in case of sausage, c lickenburger and luncheon with percentages of 80% , 70% and 90% respectively. On the other hand, the acceptable taste was detectable one in most cf examined muscle, liver, gizzard, Sausage, chickenburger and luncheon samples representing 92%, 88%, 88%, 80%, 80% and 100% respectively.
The aforementioned results declared that the firm consistency was mostly detected in examined poultry carcasses, liver, Gizzard and sausage simples with percentages of 92%, 88% 92% and 80% respectively, while the friable one was obvious in case of chickenburger and luncheon with 80% and 90% respectively.
The bacteriological examination for determination the incidence of Yersinia organisms, the obtained results declared that the liver samples had the highest contamination by Yersinia organisms. (48%), Followed by skin and gizzard (36% of each) then muscle samples, (24%), Meanwhile the percentages of isolated Yersinia. Organisms from examined poultry products were 20%, 30%, and 30%of sausage, chickenburger and luncheon respectively.
Concerning the incidence of identified Yersinia species the achieved results revealed that Y. intermediate was the most predominant species isolated from the examined poultry and poultry product samples Some competitor microorganisms such as citrobacter freundii, serratia spp ,Klebsiella aerogenes, Klebsiella pneumoniae ,and Aeromonas could be isolated and identified from examined poultry and poultry products with varying percentages ranged from 10-40%.