الفهرس 
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Abstract
This study was conducted on a poultry plant and market that was assembled 120 samples 60 samples from factory production lines directly and 60 samples from markets.
The collected samples should be examined, and the results collected as follows:
1. Microbiological examination
It is evident from the results reported in Total Plate Count in the examined chicken samples that the mean value of APC for factory tested products was 1x10³ ± 3x10¹, 4x10² ± 1 x10¹, 2x10³ ± 4x10¹, 2x10³ ± 3x10¹, 3x10³ ± 4x10¹, and 6x10³ ± 9x10¹ in chicken mortadella, chicken frank, chicken nuggets, chicken burger, chicken fillet and chicken fajita, respectively. while for market tested products was 2x10³ ± 3x10¹, 2x10³ ± 3x10¹, 3x10³ ± 5x10¹, 3x10³ ± 4x10¹, 4x10³ ± 5x10¹ and 3x10³ ± 4x10¹ in chicken mortadella, chicken frank, chicken nuggets, chicken burger, chicken fillet and chicken fajita, respectively.
from the results recorded in Total Staph. Count in the examined chicken meat samples for factory tested products was 3 ± 0.16, 3 ± 0.24, 4 ±0.28, 4 ± 0.47, 5 ± 0.22, and 5.0± 0.41 in Chicken Mortadella, Chicken Frank, Chicken Nuggets, Chicken Burger, Chicken Fillet and chicken Fajita, respectively. And for market tested products was 4 ± 0.28, 4± 0.30, 4 ± 0.26, 5 ± 0.42, 5 ± 0.52 and 6.0 ± 0.61 in Chicken Mortadella, Chicken Frank, Chicken Nuggets, Chicken Burger, Chicken Fillet and chicken Fajita, respectively.
It was evident that Staphylococcus spp. identified from the examined factory chicken samples was Staph. aureus 11 (18.8%), Staph. epidermidis 5 (8.3%), Micrococcus spp. 5 (8.3%), then Staph. saprophyticus 3 (5%) and with the lowest incidence 2 (3%) was Staph. capitis.
The result achieved declared that the MPNof coliform of factory chicken fillet was varied from 10² to 3x10² with mean 2x10² ± 85 while in market chicken fillet 20 to 200 with a mean value of 85 ± 41 In factory chicken fajita, it varied from 1x10² to 2x10² with a mean value of 1.5x10² ± 71, while from market 1x10² to 3x10² with mean 2x10² ± 85 and in market chicken nuggets and burger was varied from 10 to 20 with a mean value of 15 ± 5 and 10 to 20 with a mean 15 ±7 and in market chicken mortadella and frank the range of MPN of coliform mean was 1±0.5
Regarding to E. coli , it was isolated from factory samples in 3 (30%) from chicken fajita, 2 (20%) from chicken nuggets and chicken fillet, 1 (10%) from chicken burger and from market samples was 4 (40%) chicken fajita, 3 (30%) chicken fillet and nuggets, 2 (20%) in chicken burger and 1 (10%) in chicken frank .
Meanwhile, the incidence of the serologically identified E. coli in chicken fillet was 2 serotypes and they were recorded as (EHEC) O₂:H₆ (10%) and (EPEC) O₇₈ (10%). However, two serotypes were identified in the examined chicken nuggets samples as (EPEC) O₇₈ (10%) and O₁₁₉:H₄ (19%). In case of the examined market samples , in chicken fajita (EHEC) O₂:H₆ (10%), (EPEC) O₇₈ (20%) and O₂₆:H₁₁ (10%), in chicken fillet O₁₅₇:H₇ (10%), (EPEC) O₇₈ (20%) and for chicken nuggets (EHEC) O₂:H₆ (20%), O₁₅₇:H₇ (10%), (ETEC) O₅₅:H₇ (10%), for chicken burger (EHEC) O₂:H₆ (10%), O₁₅₇:H₇ (10%) and while in chicken frank it was (EPEC) O₇₈ (10%)
Regarding to Salmonella as , it was isolated from factory samples only in chicken fillet 1 (10%), and from market samples was 3 (30%) chicken nuggets, 2 (20%) chicken fillet, fajita and burger, 1 (10%) in chicken frank .
The serologically identified Salmonella from the examined factory samples was only in chicken fillet was 1 serotypes and they were recorded as S.Typhimurium (10%), Meanwhile, the incidence of the serologically identified salmonella in market samples was chicken fajita was 1 serotypes and they recorded as S.Typhimurium (20%). However, two serotypes were identified in the examined chicken fillet samples as S.Typhimurium (10%) and S. Enteritidis (10%) , in chicken burger S.Typhimurium (20%), in chicken nuggets S.Typhimurium (20%) and S. Enteritidis (10%) and for chicken frank S.Typhimurium (10%)
Regarding to Listeria, it was isolated only from market samples only in chicken fajita 1 (10%) with mean 1 ± 0.5 and for Total Mold Count revealed that the mean value of TMC of the examined chicken meat products samples was 10 ± 5 in chicken fajita from factory 20 ± 9 , 20 ± 12, 20 ±12, 20 ± 9, 25 ± 15 in chicken nuggets, chicken burger, chicken fillet and chicken fajita respectively.
As conclusion after finalize the previous study found that factory products quality is better than market products which exposed to handling many times and different storing condition.