الفهرس 
Chapter I : IntroductionOnly 14 pages are availabe for public view
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Abstract
A total of 100 samples of cooked and half-cooked poultry products represented by chicken luncheon, chicken shawerma, chicken wings, chicken drumsticks and chicken fillet (20 of each), were collected from different supermarkets. The collected samples were transferred in an ice box as rapidly as possible and examined microbiologically obtained results.Bacteriological counts:The mean values of total aerobic count, Enterobacteriaceae count, E. coli count, total staphylococcus count and Staph. aureus count were 8.53 × 105 ± 3.7 × 105, 2.15 × 104 ± 11.25 × 103, 1.35 × 10 ± 4.56, 6.5 × 104 ± 2.2 × 104 and 1.15 × 103 ± 1.5 × 102, respectively, in the examined luncheon, 1.26 × 105 ± 0.92 × 105, 5.06 × 104 ± 4.13 × 104, 2.37 × 10 ± 5.47, 2.3 × 104 ± 1.8 × 103 and zero in the examined shawerma; 1.76 × 105 ± 1 × 105, 1.38 × 103 ± 6.9 × 102, 1.9 × 10 ± 8.07, 1.75 × 104 ± 9.03 × 103 and zero in the examined chicken wings; 3.15 × 105 ± 1.63 × 105, 7.5 × 102 ± 3.3 × 102, 1.2 × 10 ± 3.69, 3.23 × 103 ± 1.2 × 103 and zero in the examined chicken drumsticks and 1.42 × 105 ± 8.1 × 104, 7.4 × 102 ± 2.1 × 102, 1.4 × 10 ± 4.6, 2.8 × 103 ± 1.25 × 103 and 5 × 102 in the examined chicken fillet, respectively.Staph. aureus strains isolated from luncheon and fillet samples were examined for enterotoxin production and the result revealed that the strain isolated from fillet sample only had the ability to produce entrotoxin type A.Fungal count:Total mould count and total yeast count were 7.6 × 104 ± 7.3 × 104 and 7.9 × 105 ± 4.1 × 105 in the examined luncheon; 1.41 × 104 ± 1.26 × 104 and 4.13 × 104 ± 1.9 × 104 in the examined shawerma; 4.4 × 102 ± 1.17 × 102 and 4.38 × 104 ± 3.7 × 104 in the examined wings; 4.2 × 103 ± 1.6 × 103 and 9.53 × 103 ± 4.7 × 103 in the examined drumsticks and 2 × 103 ± 1 × 103 and 9.58 × 103 ± 5.5 × 103 in the examined fillet, respectively.The public health importance of isolated microorganisms as well as the suggested measures for improving the quality of chicken products were discussed.