الفهرس 
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Abstract
A total of 200 random samples of processed chicken meat products including; luncheon, frankfurter, Keshta and smoked turkey breast (50 of each) were collected from different supermarkets at Alexandria province. Each sample (250 g) were collected in separate sterile plastic bags and transferred in an ice box as soon as possible to the laboratory of the Food Hygiene Department, Faculty of Veterinary Medicine, Alexandria University under possible aseptic conditions. The samples were examined bacteriologically immediately after arrival to the laboratory for isolation and identification of some pathogenic bacteria that may contaminate these products as E.coli, Salmonellae, Shigella, Yersinia enterocolitica, Campylobacter jejuni, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens . The obtained results revealed that: The incidence of E. coli in the examined samples of luncheon, frankfurter, Keshta and smoked turkey breast was 18, 16, 6 and 8%, respectively Serotyping of the obtained isolates of Enteropathogenic E. coli revealed the detection of: O111 serotype (EHEC) in the examined samples of luncheon, frankfurter and smoked turkey breast with an incidence of 4, 4 and 2 %, respectively. O124 serotype (EHEC) in the examined samples of luncheon, frankfurter, Keshta and smoked turkey breast with an incidence of 2 % for each. O26 serotype (EHEC) in the samples of luncheon, frankfurter and Keshta with an incidence of 4, 2 and 2%, respectively. O128 serotype (ETEC) in the samples of luncheon, frankfurter and smoked turkey breast with an incidence of 2, 4 and 4 %, respectively. O86 serotype (EPEC) in the samples of luncheon, frankfurter and Keshta with an incidence of 6, 4 and 2 %, respectively The incidence of Salmonellae in the examined samples of luncheon, frankfurter, Keshta and smoked turkey breast was 6, 4, 4 and 2%, respectively. Serotyping of the obtained isolates of Salmonellae revealed the detection of: S. Enteritidis in the examined samples of luncheon, frankfurter and Keshta with an incidence of 4, 2 and 2 %, respectively. S. Typhimurium in the examined samples of frankfurter and smoked turkey breast with an incidence of 2 % of each. S. Kentucky the examined samples of chicken luncheon and Keshta with an incidence of 2 % of each The incidence of Shigella in the examined samples luncheon, frankfurter, Keshta and smoked turkey breast was 10, 4, 4 and 16%, respectively. Serotyping of the obtained isolates of Shigella revealed the detection of S. dysenteriae in the examined samples of luncheon, Keshta and smoked turkey breast with an incidence of 4, 2 and 8 %, respectively S. flexneri in the examined samples of luncheon, frankfurter and smoked turkey breast with an incidence of 4, 2 and 4 %, respectively S. sonnei in the examined samples of luncheon, frankfurter, Keshta and smoked turkey breast with an incidence of 2, 2, 2 and 4 %, respectively The incidence of Y. enterocolitica in the examined samples of luncheon, frankfurter, Keshta and smoked turkey breast was 8, 4, 4 and 14%, respectively. The incidence of C. jejuni in the examined samples of luncheon, frankfurter, Keshta and smoked turkey breast was 4, 2, 4 and 6 %, respectively. The incidence of Staph. aureus in the examined samples of luncheon, frankfurter, Keshta and smoked turkey breast was 10, 6, 4 and 8 %, respectively. The incidence of B. cereus in the examined samples of luncheon, frankfurter, Keshta and smoked turkey breast was 6, 2, 4 and 2 %, respectively. The incidence of C. perfringens in the examined samples of luncheon, Keshta and smoked turkey breast was 2, 4 and 4 %, respectively. Based on the recorded results in the current study, it was clear that the rates of isolation of the investigated pathogenic bacteria were higher in chicken luncheon and smoked turkey breast as compared to chicken frankfurter and chicken Keshta that may be attributed to the hygienic conditions of the working places and the awareness of the workers. So, it was concluded that consuming of processed chicken products sold in many locations of Alexandria Province, may possess a serious challenge to the public health authorities and hazardous food for the consumer as the obtained results indicated that these products are contaminated with different kind of pathogenic bacteria. Moreover, the public health hazards of the recovered bacteria as well as the recommended measures to lower these microorganisms in chicken and chicken products and improve their quality were discussed.