Chicken is the cheapest and most accessible source of meat. Unlike beef or pork, there are no religious or cultural restrictions on chicken consumption that have made chicken meat a high consumption in the world (Ozunlu et al., 2018). Digestible proteins (low in collagen): unsaturated fats, B-group vitamins (thiamin, vitamin B 6, and pantothenic acid) and minerals such as iron, copper, and zinc make chicken meat a valuable food. The high protein and moisture content of chicken meat provides a good medium for the growth of microorganisms, so chicken meat has a much shorter shelf life, while causing significant economic damage to producers due to the potential presence of pathogens it also threatens consumers' health.Reports have shown that chicken meat consumption was the first cause of food poisoning prevalence in the United States between