Chicken meat is a nutritious, healthy meal that is low in fat and cholesterol compared to other meats as well as it is an excellent source of protein. A total of 60 random samples of fresh and chilled chicken meat samples (30 of each) in addition to 60 skin swabs from fresh and chilled chicken samples (30 of each) were collected from different Shops and supermarkets at Alexandria Governorate. All the collected samples were examined to determine their microbiological profiles. The obtained results indicated that mesophilic aerobic bacterial count of all samples exceeded 1.0×105 cfu/gm. Also, the highest mean values of Coliforms Count, yeast count and mould count in all examined samples were found in fresh breast muscles (3.9×106±3.7×106), chilled thigh muscles (7.1×104 ±4.0×104) and fresh breast muscles (1.2×104 ± 4.4×103) for each count, respectively. The highest incidences of E.coli , Salmonellae, S. aureus found in chilled breast muscles and chilled breast skin with the same percentage (26.7%), (13.3) and (80%), respectively. Finally we studied the effect of heat and vinegar on inhibition growth of S. aureus and found that Boiling decrease S. aureus count than roasting and grilling. The minimum inhibition concentration (MIC) of apple and grape vinegar against S. aureus were 1.5% and 1%, respectively.
Key words: Broiler chicken, E.coli , Salmonellae, S. aureus, heat treatment, vinegars.
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