الفهرس 
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Abstract
A total of 100 random samples of frozen chicken carcasses including; breast and thigh (50 samples / each) were collected from supermarkets at Alexandria province to assess their quality through microbiological analysis. Samples were transferred directly with a minimum of delay to the laboratory of Food Hygiene Department, Faculty of Veterinary Medicine, Alexandria University.
Samples were subjected to microbiological examination immediately after arrival to the laboratory for determination of aerobic plate count, Enterobacteriaceae count, coliforms count, molds and yeasts counts. In addition, isolation of Salmonella and E. coli were attempted.
It was recorded that APC for breast samples ranged from 0.16×103 to 4.00×105 cfu/g with mean value of 8.96×103 cfu/g. APC for thigh samples ranged from 0.70×103 to 3.00×106 cfu/g with mean value of 3.85×104 cfu/g.
There was a significant difference (P < 0.05) of the level of aerobic plate count among breast and thigh muscles of frozen chicken carcasses. Higher level of aerobic plate count was observed in thigh muscle (3.85 × 104 cfu/g) compared to breast muscle (8.96 × 103 cfu/g). Also, it was detected that 48 and 76 % of the examined samples of breast and thigh, respectively exceeded the permissible limit (>105 cfu/g), established by ES No. 1090 (2005).
Enterobacteriaceae count for breast samples ranged from 2.6×104 to 4.2×105 cfu/g with mean value of 1.6×105 cfu/g. EC for thigh samples ranged from 3.4×104 to 5.3×105 cfu/g with mean value of 3.6×105 cfu/g. Statistical analysis clarified that there was a significant difference (P < 0.05) of the level of Enterobacteriaceae count among breast and thigh muscles of frozen chicken carcasses. Higher level of Enterobacteriaceae count was observed in thigh muscle (0.38×103 cfu/g) compared to breast muscle (0.32×103 cfu/g).
Coliforms count for breast samples ranged from 1.3×103 to 2.9×105 cfu/g with mean value of 6.4×104a cfu/g. CC for thigh samples ranged from 3.7×103 to 5.3×105 cfu/g with mean value of 3.7×105b cfu/g. Statistical analysis clarified that there was a significant difference (P < 0.05) of the level of coliforms count among breast and thigh muscles. Higher level of coliforms count was observed in thigh muscle (2.83×102 cfu/g) compared to breast muscle (2.66×102 cfu/g).
Also, it was detected that 56 and 72 % of the examined samples of breast and thigh, respectively exceeded the permissible limit established by ES No. 1090 (2005).
It was found that the total incidence of Salmonella in frozen chicken carcasses was 24% and the incidence was higher in the examined samples of thigh (28 %) than the samples of breast (20 %).
Results of serological typing of Salmonella clarified that the incidence of S. Typhimurium (62.50 %) was higher than that of S. Enteritidis (37.50 %). In addition, the incidence of S. Typhimurium was higher in the examined samples of thigh (33.34 %) compared to that of breast (27.17 %). Also, the incidence of S. Enteritidis was higher in the examined samples of thigh (25 %) compared to that of breast (12.5 %).
On the other side, the total incidence of E. coli in frozen chicken carcasses was 54% and the incidence was higher in the examined samples of thigh (60 %) than the samples of breast (48 %) with significant difference between the incidence at (P < 0.01).
Results of serological identification cleared that the incidence of E. coli O867 (42.30 %) was lower than that of E. coli O125 (57.70 %). In addition, the incidence of E. coli O867 was higher in the examined samples of thigh compared to that of breast. Also, the incidence of E. coli O125 was higher in the examined samples of thigh compared to that of breast.
Yeasts count for breast samples ranged from 0.01×102 to 0.80×102 cfu/g with mean value of 0.21×102 cfu/g. yeasts count for thigh samples ranged from 0.10×102 to 1.50×102 cfu/g with mean value of 0.48×102 cfu/g. Statistical analysis clarified that there was a significant difference (P < 0.05) of the level of yeasts count among breast and thigh muscles. Higher level of yeasts count was observed in thigh muscle (0.48×102 cfu/g) compared to breast muscles (0.21×102 cfu/g).
Mold count for breast samples ranged from 0.01×102 to 0.7×102 cfu/g with mean value of 0.14×102 cfu/g. Mold count for thigh samples ranged from 0.1×102 to 1×102 cfu/g with mean value of 0.47×102 cfu/g. Statistical analysis clarified that there was a significant difference (P < 0.05) of the level of mold counts among breast and thigh muscles. Higher level of mold count was observed in thigh muscle (0.47×102 cfu/g) compared to breast muscles (0.14×102 cfu/g).