A total of one hundred samples of semi-cooked chicken meat products including chicken hot wings and chicken drumstick (50 of each) were collected from different super-markets of different sanitation levels at Kalyobia Governorate and examined for determination of their microbiological aspects. The results revealed that the mean values of the total bacterial count , psychrotrophic count , enterobacteriaceae count and total fungal count were 6.22 x 105, 2.10 x 103 , 5.10 x103and 1.80 x103CFU/ g. of chicken hot wings samples , respectively . Such values for chicken drumsticks samples were 4.16 x 104, 7.50 x 103, 3.90 x 103 and 3.40 x 103 CFU/g., respectively. Staphylococcus aurous, Staphylococcus epidermidis, E.coli, Salmonella enteritidis, Salmonella typhimurium, Pseudomonas Spp. , Aeromonas Spp. , Enterbacter Spp ,Aspergillus flavus , Aspergillus niger , Aspergillus ochracheus, Aspergillus parasiticus , Penicillum citrinum, Penicillum expansum , Cladosporium Spp, Mucor Spp, Rhizopus Spp, Fusarium Spp., Candida albicans, Candida tropicalis, Candida solani, Cryptococcus spp, Rhodotorula Spp and Saccaromyces Spp could be isolated from the examined samples with different percentages. The public health significance of the isolated bacteria and fungi was discussed. |
