الفهرس 
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Abstract
A total of forty five random samples of different poultry meat products (burger, luncheon and frankfurter (15 of each) were collected from different super markets in Qalyubiya governorate. The samples were directly transferred to the laboratory under complete aseptic condition where they were subjected to bacteriological examination for detection of total aerobic count, total coliform count and total anaerobic count, as well as isolation and identification of these spore formers to estimate the bacteriological quality of these products, and study the effect of some chemical preservatives (Nisin, Sodium nitrite and Potassium sorbate) at different concentrations on Clostridium perfringens. The bacteriological studies revealed that total aerobic bacteria were detected in all samples. The results obtained from luncheon ranged from 1.1 x 103 CFU/g to 4.5 x 107 CFU/g with an average of 7.4 x 106 ± 3.1 x 106 CFU/g, in burger. APC were 2 x 105 CFU/g to 2 x 108 CFU/g with an average of 1.8 x 107 ± 1.3 x 107 CFU/g, and in frankfurter 2 x 102 CFU/g to 3.2 x 108 CFU/g with an average of 5.8 x 107 ± 2.5 x 107 CFU/g. Enumeration of total coliform count revealed that the results ranged from 2.5 x 102 CFU/g to 1.1 x 103 CFU/g with an average of 3 x 102 ± 9 x 10 CFU/g in luncheon, in burger it was 1.6 x 10 CFU/g to 2.6 x 104 CFU/g with an average of 4.2 x 103 ± 2.6 x 103 CFU/g, and in frankfurter it was 2.2 x 102 CFU/g to 6.4 x 102 CFU/g with an average of 5.5 x 102 ± 3.5 x 10 CFU/g. The prevalence of total anaerobic was equal in burger and luncheon followed by frankfurter where the results obtained from luncheon was ranged from 2.6 x 102 CFU/g to 6.7 x 103 CFU/g with an average of 8.5 x 102 ± 4.6 x 102 CFU/g, in burger was 1.1 x 103 CFU/g to 2.1 x 105 CFU/g with an average of 2.1 x 104 ± 1.4 x 104 CFU/g, and in frankfurter was 4.6 x 102 CFU/g to 5.1 x 102 CFU/g with an average of 4.9 x 102 ± 0.9 x 102 CFU/g. The obtained mean values of results colony forming unit per gram for Clostridium perfringens were 2.4 x 103 ± 1.9 x 103, 6.8 x 102 ± 6.6 x 10 for chicken burger, 1.4 x 103 ± 5.1 x 102, 1.1 x 102 ± 9.4 x 10 for chicken luncheon, 3.6 x 102 ± 7.2 x 10, while sporulated C. perfringens failed to be isolated from chicken frankfurter. These results for vegetative and spore form, respectively. Regarding to the effect of some chemical preservatives on C. perfringens, the study declared that addition of them at different concentrations (nisin 20, 40, and 60 ppm), sodium nitrite (50 and 125 ppm), and potassium sorbate (0.1, 0.2, and 0.3%) to irradiated sterilized minced poultry meat samples inoculated with C. perfringens strain by 107 CFU/g may help in inhibiting growth rate of the inoculated organism. Finally, we can conclude that the best formula could inhibit C. perfringens growth was mixture of 125 ppm sodium nitrite with 60 ppm nisin and 0.3% potassium sorbate which decline count of inoculated C. perfringens from 6.3 x 107 ± 5.8 x 105 after 3h from inoculation to 6.9 x 103 ± 1 x 103 after 48h from inoculation. from this study we can say that poultry meat and its products are the most meat product can be exposed to microbial contamination beginning from slaughter house to consumer hands, so addition of preservatives is one of essential procedures to control such microbial food poisoning.