الفهرس 
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Abstract
Chicken meat is well-thought-out an essential vehicle of foodborne
diseases. Consequently, food investigators all over the world have been
challenged for seeking safe methods for elimination of food-borne
illness from food products of animal origin. Therefore, this study has
been carried out to provide an overview about using craneberry as
natural preservative for controlling of total aerobic bacterial count and
L. monocytogenes in marinated Shish Tawook under chilling storage.
Cranberry powder at 5% concentration enhances the flavor, color and
tenderness of Shish Tawook samples in compared to control. The
results confirmed that adding 5% concentration of cranberry powder
significantly (P<0.05) reduce the total aerobic bacterial counts in Shish
Tawook samples in compared to adding of 2.5% of cranberry powder.
adding 5% concentration of cranberry powder significantly (P<0.05)
reduce the L. monocytogenes counts in Shish Tawook samples in
compared to adding of 2.5% of cranberry powder. The results of the
current study concluded adding 2.5% and 5% cranberry concentrations
to Shish Tawook had no adverse effect on the sensory parameters but
rather improved those sensory parameters, which led to consumer
prefer it. The powder had an inhibitory effect on total aerobic bacterial
count to a large extent, protecting the consumer from meat spoilage,
while it had a lethal effect on L. monocytogenes, which confirms the
safety of the product for human consumption.