الفهرس 
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Abstract
A total of 75 random samples of broiler chicken carcasses including freshly slaughtered, chilled and frozen chicken carcasses (25 samples / each) were collected from retailed poultry shops and supermarkets at Alexandria province.
The samples were subjected to microbiological examination immediately after their arrival to the laboratory for isolation and identification of E. coli, Salmonellae, Shigella and Campylobacter jejuni were attempted.
The obtained results in the present work clarified that:
• The highest incidence of E. coli in chicken carcasses was recorded in the examined samples of chilled carcasses (56%) followed by freshly slaughtered carcasses (40%) and lastly frozen carcasses (40%).
• Serotyping of the obtained isolates of Enteropathogenic E. coli from chicken carcasses revealed the detection of:
o O91:H21 (EPEC) serotype at the rate of 8, 16 and 8 % from the examined samples of freshly slaughtered, chilled and frozen carcasses, respectively.
o O121:H7 (EHEC) serotype at the rate of 12, 12 and 4 % from the examined samples of freshly slaughtered, chilled and frozen carcasses, respectively.
o O78 (EPEC) serotype at the rate of 16, 12 and 8% from the examined samples of freshly slaughtered, chilled and frozen carcasses, respectively.
o O126 (EIEC) serotype at the rate of 8, 12 and 12% from the examined samples of freshly slaughtered, chilled and frozen carcasses, respectively.
o O44:H18 (ETEC) serotype at the rate of 8, 4 and 8% from the examined samples of freshly slaughtered, chilled and frozen carcasses, respectively.
• The highest incidence of Salmonellae in chicken carcasses was recorded in the examined samples of frozen carcasses (20%) followed by chilled carcasses (16%) and lastly freshly slaughtered carcasses (12%).
• Serotyping of the obtained isolates of Salmonellae from chicken carcasses revealed the detection of:
o S. Enteritidis in the examined samples of freshly slaughtered, chilled and frozen carcasses with an incidence of 4% of each.
o S. Typhimurium in the examined samples of chilled and frozen carcasses with an incidence of 4% of each.
o S. Kentucky in the examined samples of freshly slaughtered, chilled and frozen carcasses with an incidence of 8, 8 and 12%, respectively.
• The highest incidence of Shigella in chicken carcasses was recorded in the examined samples of chilled carcasses (44%) followed by freshly slaughtered carcasses (40%) and lastly frozen carcasses (36%).
• Biochemical identification of the obtained isolates of Shigella from chicken carcasses revealed the detection of:
o Sh. dysenteriae in the examined samples of freshly slaughtered, chilled and frozen carcasses with an incidence of 12, 24 and 16%, respectively.
o Sh. flexneri in the examined samples of freshly slaughtered, chilled and frozen carcasses with an incidence of 16, 12 and 8%, respectively.
o Sh. boydii in the examined samples of freshly slaughtered, chilled and frozen carcasses with an incidence of 12, 8 and 12%, respectively.
• The highest incidence of Campylobacter jejuni in chicken carcasses was recorded in the examined samples of freshly slaughtered carcasses (28%) followed by chilled carcasses (24%) and lastly frozen carcasses (16%).