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 super markets in different localities at Alexandria governorate during the period extended from may to July 2019. Each sample was transferred directly with a minimum of delay to the laboratory of Food Hygiene, Animal Health Research Institute, Alexandria.
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 obtained results revealed that The mean values of APC of chicken breast, chicken thigh, luncheon, nuggets, pane, and burger were 2.30 X 105 ± 0.80 X 105 , 6.90 X 105 ± 0.71 x 105 ,26.2 x 105 ± 1.11 x 105 , 11.2 x 105 ± 2.80 x 105 , 9.60 x 105 ± 2.43 x 105 , 7.41 x 105 ± 1.95 x 105 cfu/g, respectively The mean values of Enterobacteriaceae count of chicken breast, chicken thigh, luncheon, nuggets, pane, and burger were 13.0 x 102 ±3.80 x 102 , 20.00 x 102 ± 1.70 x 102 , 1.83 x 102 ± 0.14 x 102 , 1.19 x 102 ± 0.11 x 102 , 2.70 x 102 ± 0.15 x 102 , 0.9 x 102 ± 0.10 x 102 cfu/g, respectively. The mean values of coliforms count of chicken breast, chicken thigh, luncheon, nuggets, pane, and burger were 11.0 x 102 ± 3.40 x 102 , 18.0 x 102± 1.80 x 102 , 12.7 x 102± 5.87 x 102 , 1.21 x 102± 0.46 x 102 , 38.9 x 102± 1.79 x 102 , 5.53 x 102± 1.81 x 102 cfu/g, respectively. 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
Key words: poultry products , microbiological evaluation ,serological.
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