Paper Title
E.Coli, Salmonella, Campylobacter Jejuni And Yersina Enterocolitica In Processed Poultry Products

Abstract
A total of 200 random samples of processed chicken meat products including; luncheon, frankfurter, Keshta and smoked turkey breast (50 of each) were collected from different supermarkets at Alexandria province. The obtained results revealed that the incidence of E. coli in the examined samples of luncheon, frankfurter, Keshta and smoked turkey breast was 18, 16, 6 and 8%, respectively. Serotyping of the obtained isolates of Enteropathogenic E. coli revealed the detection of O111 serotype (EHEC), O124 serotype (EHEC), O26 serotype (EHEC), O128 serotype (ETEC) and O86 serotype (EPEC). In addition, the incidence of Salmonellae in the examined samples of luncheon, frankfurter, Keshta and smoked turkey breast was 6, 4, 4 and 2%, respectively and serotyping of the obtained isolates of Salmonellae revealed the detection of S. Enteritidis, S. Typhimurium and S. Kentucky. Also, the incidence of Y. enterocolitica in the examined samples of luncheon, frankfurter, Keshta and smoked turkey breast was 8, 4, 4 and 14%, respectively while the incidence of C. jejuni in the examined samples of luncheon, frankfurter, Keshta and smoked turkey breast was 4, 2, 4 and 6 %, respectively. Based on the recorded results, it was clear that the rates of isolation of the investigated pathogenic bacteria were higher in chicken luncheon and smoked turkey breast as compared to chicken frankfurter and chicken Keshta that may be attributed to the hygienic conditions of the working places and the awareness of the workers.