الفهرس 
Sources of ContaminationOnly 14 pages are availabe for public view
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Abstract
This study was conducted to investigate the presence and abundance of
thermophilic, bacteria mesophilic, bacteria psychrophilic, bacteria coliform
bacteria, Salmonella sp., and Shigella sp. in two meat luncheon and two chicken
luncheon samples, which had been collected from supermarkets in Shebin El Kom,
Menoufia, Egypt. Analysis of the chemical composition and pH values were
carried out. Furthermore, the antibacterial inhibitory effect of essential oils of
garlic, onion, and N. sativa were also tested. The obtained results indicated the
presence of psychrophilic, mesophilic, and thermophilic bacteria and absence of
coliform, bacteria Salmonella, and Shigella in both meat and chicken luncheon
investigated samples. The total counts of psychrophilic, mesophilic, thermophilic
bacteria revealed incremental values with increased storage times during the
spring, winter, and summer seasons.