الفهرس 
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Abstract
Seventy five samples of fresh poultry meat were collected from different shops in Cairo.
Fifty samples were turkey meat and 25 were ostrich meat [the represented samples were from different parts of the carcasses.
Concerning isolation of coliform microorganisms , were isolated from turkey meat samples in a percentage of 10 , 24 , 36 ,24 ,30 ,2 , 6 and 4 for , Citrobacter farmeri, Citrobacter freundi, E.coli, Enterobacter cloacae , Enterbacter aerogens , Klebsiella oxytoca, Klebsiella pneumonii and Klebasiella ozaenae , respectively. While Enterobacter agglumerans couldn’t be isolated.
In case of ostrich meat samples the percentage of isolated Coliform were 4, 8 , 12 , 32 , 28 , 16 and 12 for, Citrobacter farmeri, Citrobacter freundi, E. coli, Enterobacter cloacae , Enterbacter aerogens , Enterobacter agglumerans and Klebsiella pneumonii respectively while , Klebsiella oxytoca and klebsiella ozaenae couldn’t be isolated .
The isolated Salmonella from turkey meat samples were serotypes as S. typhimurium.
Enterococci isolated from turkey meat samples were identified as E. faecolis and E. faecium with a percentage of 46 and 20 respectively and their percentage were 60 and 24 respectively from ostrich meat samples.
C. prefringens were isolated from turkey meat samples in a percentage of 4, 6 and 2, respectively, for C. prefringens type A ,B and C. and in case of ostrich meat samples the percentage were 8 and 4, respectively for C.perfringens type B and C , respectively, while C. prefringens type A couldn’t be isolated.
The significance of isolated organisms as well as suggested hygienic measures was discussed.