A total of 60 random samples of half cooked chicken meat products (chicken nuggets, chicken hot wings and frozen chicken shawerma) were collected from different supermarkets at El- Dakahlyia, El-Kalyobia and El-Gharbia governorates for bacteriological examination. The obtained results indicated that there is a high significance difference (P<0.01) between examined samples of chicken meat products for APC, total staphylococci count and total enterococci count as a result of product type. E.coli was isolated from 25%, 5% and 10% of examined samples of chicken nuggets, chicken hot wings and frozen chicken shawerma, respectively
Saad, S., Edris, A. B., Hassan, M., & Edris, S. (2015). Bacteriological evaluation of half cooked chicken meat products. Benha Veterinary Medical Journal, 28(2), 135-140. doi: 10.21608/bvmj.2015.32490
MLA
Saad M. Saad; Abo Bakr M. Edris; Mohammed A. Hassan; Shimaa N.M. Edris. "Bacteriological evaluation of half cooked chicken meat products". Benha Veterinary Medical Journal, 28, 2, 2015, 135-140. doi: 10.21608/bvmj.2015.32490
HARVARD
Saad, S., Edris, A. B., Hassan, M., Edris, S. (2015). 'Bacteriological evaluation of half cooked chicken meat products', Benha Veterinary Medical Journal, 28(2), pp. 135-140. doi: 10.21608/bvmj.2015.32490
VANCOUVER
Saad, S., Edris, A. B., Hassan, M., Edris, S. Bacteriological evaluation of half cooked chicken meat products. Benha Veterinary Medical Journal, 2015; 28(2): 135-140. doi: 10.21608/bvmj.2015.32490
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