| Abstract: |
One hundred and fifty random samples of chicken and chickenproducts represented by (50 samples) each of fried chicken, semifreidchicken, chicken shawerma and ten fresh raw chicken treated with 2%Lactic and after frying and ten fresh raw chicken treated with 12%trisodium phosphate then frying) collected from different restaurants inMansoura city and examined bacteriologically. The results revealed that:(1) The total bacterial count per gram of fried chicken, semi fried chicken,chicken shawerma, fresh raw chicken treated with 20/0 Lactic aciddipping (before and after dipping) and after frying and fresh rawchicken treated with 120/0 trisodium phosphate dipping (before and afterdipping) and after frying ranged from 1.2x103-2.4x105, 2.8xl03-9xl05,2.lxl03 to 6.4xl05, 1.7xl04 to 3.3x106, 2.5xl03 to 4.3xl05, 2xl02-6.5xl 03, 2.2xl 04 to 4xl 06, 1.8xl03 to 6.2xl 05 and 6xl 02 to 5.4x1 03 withmean value of 7.68xl04±1.29xl04, 7.56xl04+2.05xl04,1.01 xl 05+0.22x1 05, 5.3 7x1 05+ 3.l4xl 05, 6.71 xl 04+4.09x 104,1.4xl03+0.62xl03, 6.l5xl05+3.8bd05, 8.08xl04±3.02x104 and2.02xl03±0.56x103 cfu/gm respectively.(2) Aerobic spore from bacteria count per gram of fried chicken, semifiriedchicken shawerma, fresh raw chicken treated with 2% lactic aciddipping (before and after dipping) and after frying and fresh rawchicken treated with 12% trisodium phosphate dipping (before and afterdipping) and after frying ranged from 2xl 02 to 5xl 04, 3xl 02 to 8.2xl04,2xl02 to 7xl04, 5x102 to 5x104, 6xl02 to 4.5xl04, 2xl02 to 2.6xl03,7x102 to 6x104, 6x102 to 5.8xl04 and 4xl02-2.2xl03 with mean valuesof 8.86xl03±1.78xl03, 1.49xl 04±0.34xl 04, 9.5xl03±2.25xl03,1.54x1 04±0.55xl 04, 1.75xl 04±0.54x1 04, 9.7xl 02±2.89xl 02,
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