الفهرس 
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Abstract
A total of 100 samples of chicken meat and its products represented by liver, gizzaed, pane, nuggets and chicken luncheon (20 for each) were randomly collected from different markets and poultry shops at variable sanitation levels in Zagazig city. All collected samples were immediately transferred in an icebox container, aseptically handled and moved promptly to postgraduate student laboratory, Food Control department, Faculty of Veterinary Medicine, Zagazig University, Egypt. The bacteriological examinations were applied and S. aureus count was estimated and E. coli was isolated and identified.
2. Staphylococcus:
The total Staphylococci count ranged from 8×103 to 3×105 with a mean value of 4.2×104 ± 1.11×104, 2×103 to 11×104 with a mean value of 2.7×104 ± 1.02×104, 7×102 to 2×104 with a mean value of 3.8×103 ± 1.12×103 , 8×102to 9×103 with a mean value of 11×102 ± 3.3×102 and 6×102 to 3×103 with a mean value of 8.9×102 ± 1.1×102 CFU/g of examined liver, gizzard, pane, nuggets and luncheon, repectively. Staphylococcus aureus detected in 12 (60%), 9 (55%), 13 (65%), 11(55%) and 5 (25%) of examined liver, gizzard, pane, nuggets and luncheon, respectively. The counts of S.aureus ranged from 2×103 to 5×104, 8×102 to 17×103, 4×102 to 6×103, 3×102 to 5×103 and 1×102 to 1×103 with mean values of 8.2×103 ± 3.2×103, 6.5×103 ± 2.1×103, 1.42×103 ± 0.92×103, 8.2×102 ± 3.3×102 and 3.6×102 ± 1.03×102 CFU/g in examined liver, gizzard, pane, nuggets and luncheon, respectively.