الفهرس 
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Abstract
A total of 180 samples collected from chicken products represented by thigh, liver, gizzard, fillet, pane, kofta, burger, luncheon and wing (20 of each) were purchased from various retailers of different sanitation levels at Zagazig city , El Sharkia governorate , Egypt , to be investigated using culture methods and were examined organoleptically and bacteriologically with an application of trails for improving its sanitary status .
PART (1)
1- Organoleptic examination :
Ninty examined chicken products samples showed a normal color (yellowish white), odor (palatable), taste (palatable) and consistency (firm) while 10% of chicken samples had a grayish red color , bad odor , un palatable taste and soft in consistency.
11- Bacteriological examination :
a- Incidence of Salmonella spp:
Salmonella was isolated from 10(12.5%) of the examined chicken samples including 4(20%) thigh muscle, 2(10%) liver, 1(5%) gizzard , 3(15%) fillet . On the other hand Salmonella spps failed detection in pane , kofta, burger, luncheon samples. The isolated Salmonella serologically identified and the results revealed that Salmonella serotypes were Sal. Typhimurium 5 (6.25%), Sal. Enteritidis 3 (3.75%), Sal. Kentucky 1(1.25%), Sal. Muenster 1 (1.25%).