الفهرس 
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Abstract
6. SUMMARY
A total of 200 random samples of cooked chicken meat products including frankfurter, luncheon, strips, and nuggets (50 of each) were collected from different supermarkets at Alexandria province.
The samples were examined bacteriologically immediately after arrival to the laboratory for isolation and identification of some pathogenic bacteria that may contaminate these products as E. coli, Salmonellae, Shigella, Yersinia enterocolitica, Campylobacter jejuni, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens.
The obtained results revealed that:
• The incidence of E. coli in the examined samples of frankfurter, luncheon, strips, and nuggets was 10, 14, 6 and 0%, respectively. It was observed that the highest incidence was recorded in luncheon followed by frankfurter and lastly nuggets.
• Serotyping of the obtained isolates of Enteropathogenic E. coli revealed the detection of:
o O78 serotype (EHEC) in the examined samples of frankfurter and luncheon, with an incidence of 2 % and 4%, respectively.
o O111:H4 serotype (EIEC) in the examined samples of frankfurter, luncheon, and strips with an incidence of 2 % for each.
o O124 serotype (EPEC) in the samples of frankfurter and luncheon with an incidence of 2 and 4%, respectively.
o O55:H7 serotype (ETEC) in the samples of frankfurter and strips with an incidence of 4 and 2 %, respectively.
o O142 serotype (EPEC) in the samples of luncheon with an incidence of 2 %.
o O2:H6 serotype (ETEC) in the samples of luncheon and strips with an incidence of 2 % for each.
• The incidence of Salmonellae in the examined samples of frankfurter, luncheon, strips, and nuggets was 4, 6, 0 and 0%, respectively.
• Serotyping of the obtained isolates of Salmonellae revealed the detection of:
o S. Enteritidis in the examined samples of frankfurter and luncheon with an incidence of 2 % for each.
o S. Typhimurium in the examined samples of frankfurter and luncheon with an incidence of 2 % for each.
o S. Kentucky the examined samples of luncheon with an incidence of 2 %.
• The incidence of Shigella in the examined samples of frankfurter, luncheon, strips, and nuggets was 16, 4, 2 and 6%, respectively.
• Serotyping of the obtained isolates of Shigella revealed the detection of:
o S. dysenteriae in the examined samples of frankfurter and nuggets with an incidence of 6 and 2 %, respectively.
o S. flexneri in the examined samples of frankfurter, luncheon, and nuggets with an incidence of 6, 2, and 2 %, respectively.
o S. sonnei in the examined samples of frankfurter, luncheon, strips, and nuggets was 4, 2, 2, and 2%, respectively.
• The incidence of Y. enterocolitica in the examined samples of frankfurter, luncheon, strips, and nuggets was 4, 8, 2, and 2%, respectively.
• The incidence of C. jejuni in the examined samples of frankfurter, luncheon, strips, and nuggets was 6, 8, 0, and 2%, respectively.
• The incidence of S. aureus in the examined samples of frankfurter, luncheon, strips, and nuggets was 10, 8, 6, and 6%, respectively.
• The incidence of B. cereus in the examined samples of frankfurter, luncheon, strips, and nuggets was 6, 6, 4, and 8%, respectively.
• The incidence of Cl. perfringens in the examined samples of frankfurter, luncheon, strips, and nuggets was 2, 8, 0, and 4%, respectively.