Total of hundred random samples of frozen chicken products represented by breast, thigh, nuggets and burger (25 of each) were collected from various supermarkets located in Menoufia government. To study the incidence of psychotropic bacteria with special reference to Pseudomonas species. The study revealed that mean values of Psychotropic count were 8.17×10 3 ± 1.42×10 3 , 1.95×10 4 ± 2.06×10 4 , 3.63×10 4 ± 0.89×10 4 and 7.58×10 4 ± 1.16×10 4 respectively while the mean value of Pseudomonas counts were 3.51×10 3 ± 0.76×10 3 , 6.29×10 3 ± 1.12×10 3 ,8.44×10 3 ± 1.85×10 3 , 1.71×10 4 ± 0.36×10 4 respectively for examined frozen breast, thigh, nuggets and burger. It was obvious that 166 isolates were identified as P.

A total of hundred samples of frozen chicken products represented by breast, thigh, nuggets and burger (25 of each) were randomly collected to study the prevalence of Aeromonas spp and their virulence factors in the examined products. the study showed that the mean values of psychrotrophic count were 8.17×10 3 ± 1.42×10 3 , 1.95×10 4 ± 2.06×10 4, 3.63×10 4 ± 0.89×10 4 and 7.58×10 4 ± 1.16×10 4 , respectively, and the mean values of Aeromonas counts were 9.34×10 2 ± 2.01×10 2 , 1.66×10 3 ± 0.28×10 3 , 2.90×10 3 ± 0.43×10 3 and 5.25×10 3 ± 0.69×10 3 for examined frozen breast, thigh, nuggets and burger. 12 isolates of A. hydrophila were specific for 16S rRNA gene of which 9 isolates were positive for aerolysin (aerA) and 10 of isolates were positive for haemolysin (ahhl), with incidence of 75% and 83.3%, respectively. The results achieved in the current study showed contamination of chicken products by Aeromonas spp. It is necessary to give more consideration to Aeromonads because they have the ability of toxins production, survival under low temperatures and growing in a wide spectrum of environments. So, hygienic measures should be adopted to control microbial contamination.

A total of 90random samples of half cooked battered breaded fish products represented by fish pane, fish fingers and fish nuggets (30 0f each) were collected from different supermarkets in Kalyoubia governorate. The samples were examined for sensory evaluation and detection of aerobic spore formers to assure their quality. The obtained results indicated that the mean sensory panel scores for color, adhesion, texture and overall acceptability were2.96, 2.93, 2.88 and 2.92for fish panne, 2.90, 3.13, 2.67and 2.90.for fish fingers and 2.93, 3.16, 2.56 and 2.89 for fish nuggets, respectively. Mean count values of APC and aerobic spore former count (cfu/g) were1.07×10 4 ± 0.35×10 5 and 2.084×10 3 for fish panne, 8.33×10 4 ± 1.04×10 4 and 6.54×10 2 for fish finger and 2.61×10 5 ± 1.73×10 4 and 2.44×10 3 for fish nuggets, respectively. The public health significance of the isolated bacteria was discussed.