الفهرس 
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Abstract
Poultry meat consumption has been increase since the 1960s, and is estimated to grow fastest among livestock products. Low production costs and high nutritional value are the main reasons behind the popularity of poultry meat. However, during processing, poultry carcasses are unavoidably exposed to bacterial contamination due to large bacterial load of the birds. Contamination risk of poultry increases with larger numbers of the birds and amount of poultry undergoing processing.
Ultraviolet (UV)-light and gamma irradiation are FDA-approved technologies, which has the potential to inactivate microorganisms contaminating foods. The effectiveness of both technologies on microorganisms has been demonstrated by many researchers. Being a non-chemical and non-thermal may be a better alternative to decontaminate raw and/or minimally processed foods. Therefore, the efficacy of UV-light and gamma irradiation as decontamination methods for fresh chicken fillet were evaluated in this study.
I- Firstly, Chicken fillet samples were evaluated bacteriologically including total aerobic bacterial count, total coliform count, E.coli spp isolation and prevalence, and Salmonella spp isolation and incidence.
1- Aerobic plate count was determined to be ranging from 3.9 and 7.11 log10/g with a mean value of 6.19+6.03 log10/g. the obtained levels of APC showed that 66% of the examined samples were at the acceptable level and 34% higher than the acceptable limits compared to the maximum contamination levels (6 log CFU/g).