الفهرس 
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Abstract
Poultry meat is widely consumed because of its flavor and nutritious characteristics. The contamination of poultry meat by foodborne pathogens such as Listeria spp can occur along the food chain. Consequently, the present study was carried out on two hundred samples of chicken carcasses collected randomly from different localities with different sanitation levels at El-Dakahlia governorate. The collected samples was represented by(50 each of breast muscle, thigh muscle, gizzard and liver).The collected samples were subjected to organoleptic, chemical (pH) and bacteriological examinations as well as, application of a bacteriophage for biocontrolling Listeria strains.
Part I: Quality evaluation of chicken muscles and giblets
1- Organoleptic evaluation of chicken muscles and giblets:
The examined thigh muscles had normal color (pinkish white), odor (fleshy), consistency (firm and tender) and taste (palatable). However, breast muscles were 100% normal in odor, consistency and taste while, the normal color was detected only in 96% of the samples. The acceptable color (brownish) in the examined liver and gizzard was 90% and 96% respectively. The data showed that the normal odor (lively fresh) in the examined liver and gizzard was90%and 96%, respectively. The data declared that 80% of liver samples had a normal consistency (firm), while the normal consistency in gizzard samples was 92%. The palatable taste was detected in 92% and 94% of liver and gizzard samples respectively.