Bacterial food poisoning in chicken and some chicken product \

الملخص EN

A total of 150 samples of poultry meat and poultry meat products included chicken breast, chicken thigh, luncheon, nuggets, pane, and burger (25 samples of each) were randomly collected from different supermarkets in different localities at Alexandria governorate during the period extended from May to July 2019.

Samples were subjected to microbiological evaluation via making of Aerobic Plate Count (APC), Total Enterobacteriaceae count (TEC) and Total Coliforms Count (TCC).

In addition, isolation of some enteropathogens including of salmonella, shigella, E.

Coli and campylobacter jejni.

The present results cleared that there is a significant difference (P < 0.01) of the level of aerobic bacterial, Enterobacteriaceae and coliforms counts among different poultry products.

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The trail of isolation of E.

coli revealed that E.

coli was isolated from 7and 5 samples of burger and nuggets, on contrary it could not be isolated from the examined samples of luncheon, pane, breast and thigh.

Moreover, the serological identification of the obtained isolates clarified that the serological identification of the obtained isolates clarified that E.

coli H3:O158, H4:O27, H2: O126, H3:O157 and H3: O158 were isolated form Burger and H2: O126, H3:O157 and H3: O158 were isolated from nuggets, while the trail of isolation of Salmonella, Shigella and Campylobacter jejeni was be failed.

This study concluded that, chicken meat and chicken meat products undergo contamination with different microorganisms that include E.coli, salmonella, shigella and campylobacter jejni that constituted great hazards to human.

So, there should be application of good sanitary measures during slaughtering and evisceration with frequent investigation and examination