الفهرس 
Material and methodsOnly 14 pages are availabe for public view
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Abstract
A total of 100 random samples of poultry meat products as
25 each of chicken burger, chicken nuggets, chicken frankfurter
and chicken luncheon were collected from supermarkets and
groceries of different localities in Alexandria and Behera
governorates. The collected samples were subjected to several
microbiological examinations to estimate their sanitary conditions
as well as their fitness for human consumption through
determination of the following:
1. Total mesophilic bacterial count: The mesophilic counts
(100%) in chicken nuggets, chicken luncheon, chicken burger
and chicken frankfurter were ranged from 6 x 103_ 1.95 X
10
6
, 4 X 103- 9.60 x 104, 6 X 103- 1.6 X 106 and 2 x 103_ 7.6
X 10
5
cful g, respectively. The mean values were 2.55 x 105±
8.98 x 104, 4.30 X 104 ± 5.72 x 103, 3.08 X 105± 7.03 x 104
and 1.03 x 105± 3.23 x 104, respectively.
2. Total thermophilic bacterial counts: The statistical
analytical results showed that the thermophilic count (100%)
in chicken nuggets had a minimum value of 3 x 103, a
maximum value of 7.2 x 105with a mean value of 1.0 x 105±
3.37 x 104 cfu/g. While in chicken luncheon (100%), the
values were ranged between 1 x 103 and 6.4 x 104 with a
mean value of 1.14 x 104:t 2.72 X 103, but in chicken burger
(92%) they were ranged frem 1 x 104- 6.2 X 105with a mean
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Summary 62
value of 8.04 x 104± 2.62 x 104, and in chicken frankfurter
(92%) they were ranged from 1 x 103 - 2.6 X 105 with a mean
value of3.61 x 104± 1.19 x 104cfu/g.
3. Total psychrotrophic bacterial count: It is evident that the
effect of freezing and chilling during manufacture and storage
of the poultry products showed a major effect on the growth of
microorganisms as in chicken nuggets it was about 76% with
values ranged from 4 x 103 to 3.4 X 105 with a mean value of
6.88 x 104± 2.10 x 104,while in chicken luncheon (88%) with
values 1 x 103 - 1.6 X 104with a mean value of 6.18 x 103 ±
9.01 x 102, other products as chicken burger (88%) were
positive with range between 1 x 103 - 3.6 X 105 with a mean
value of 3.89 x 104± 1.92 x 104, and in chicken frankfurter
(84%) with a minimum 3 x 103 and a maximum 4 x 105while
its mean value was 1.10 x 105 ± 4.63 x 104cfu/ g.
4. Total mould and yeast count: In chicken nuggets (52%)
were ranged between 3 x 103 and 3.0 x 104 with a mean value
as 1.36 x 104± 2.44 x 103• In chicken luncheon (60%) it was I
x 102 - 2.2 X 104with a mean value of 2.74 x 103 ± 1.38 x 103,
while in chicken burger (88%) they were ranged between 1 x
103 - 7.0 X 104 with a mean value of 8.95 x 103 ± 3.12 x 103.
The last product tested was chicken frankfurter (36%) which
ranged from 1 x 103 - 1.2 X 104with a mean value of 3.89 x
103 ± 1.21 x 103 cfu/ g. from other view, the identified mould
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Summary 63
like Aspergillus flauus, Asp. niger, Mucor spp. and Penicillium
spp. could be isolated from the examined samples of chicken
nuggets, luncheon, burger and frankfurter in a percentage of
4, 0, 16 and 4%; 0, 4, 8 and 4%; 12, 12, 36 and 8%, and 40,
36, 40 and 12%, respectively.
5. Total Enterococci count: It is clear that Enterococci were
highly found in chicken luncheon and chicken frankfurter as
64% of each, and their counts were ranged from 10 - 480 and
from 20 - 560 cfujg with mean values 135 ± 34.5 and 133.75
± 37.71, respectively. While in chicken burgers (48%), they
were ranged between 20 - 400 with a mean value of 145.83 ±
35.45 and in chicken nuggets (36%) they were ranged from 20
- 60 and a mean value as 33.33 ± 5.27 cfuj g. On the other
hand, Enterococcus faecalis and Ent faecium could be isolated
from the examined samples of chicken nuggets, luncheon,
burger and frankfurter in percentages as 4, 4, 20 and 40%,
and 36, 40, 40 and 52%, respectively.
6. Total Staphylococci count: The analytical results of
examined samples of different chicken meat products as
chicken nuggets, luncheon, frankfurter and burger showed
that found that the high rate of Staphylococci was found in
chicken luncheon (36%) with an average number of 30 - 380.
In nuggets they were found in 28% of samples with relatively
low number of 10 - 80, while in chicken burger it was found
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Summary 64
in 24% of the samples with counts ranged between 10 - 340
cfu/g and the frankfurter samples was 12% with a range of
10 - 380 cfu/ g. The mean counts in these products were
respectively 154.44 ± 39.97, 41.43 ± 12.23, 95.0 ± 50.25 and
250.0 ± 120.14 cfu/g. Also, the isolated Staphylococci could
be identified as Staphylococcus aureus and Staph. epidermidis
in different percentages as 8, 12, 12 and 12%, and 20, 24, 12
and 0%, respectively from the examined samples of chicken
nuggets, luncheon, burger and frankfurter.
The public health hazard of the isolated microorganisms as
well as suggestions for improving the quality of the poultry
products as well as to safeguard the health of consumers were
also discussed.