The occurrence of pesticide residues in animal products deserves attention because of the contamination by environmental pollutants and pesticides that may be present in the food that animals are fed. The goal of this work was the validation of a method for detection of residues of multiple classes of pesticide and determination of their residues in chicken breast fillets.

The present study was conducted to investigate the presence of Aeromonas species especiallyA. hydrophila and to detect the presence of the aerolysin (aerA) and haemolysin (hly) genes in its isolates derived from a total of 80 poultry meat samples including 20 of each of breasts, drumsticks,thighs and wings. The samples were randomly purchased from some local retail shops in Assiut city, Egypt. Aeromonas spp. were isolated from 48(60%) of the samples analyzed, including 11(55%) of chicken breast, 12 (60%) of chicken drumsticks, 10 (50%) of chicken thigh and 15 (75%) of chicken wing. A total of 48 strains were isolated belonging to six species: A. hydrophila 14 (17.5%), A. caviae 5 (6.25%), A. jandaei 7(8.75%), A. trota 1 (1.25%), A. schubertii 6 (7.5%) and A. allosacharophila 15 (18.75%). All the recovered A. hydrophila organisms were confirmed by PCR assay for the presence of 16S rRNA gene and 9 strains of the tested isolates harboured this gene. Whereas the aerA and hly virulence genes were present in eight and five of A. hydrophila strains out of nine isolates tested, respectively. Strict hygiene measure should be taken to minimize the contamination of poultry meat with Aeromonas spp.

Chicken meat and meat products are considered as significant sources of high quality animal derived protein, essential amino acids, minerals, and vitamins. Besides, chicken meat is regarded as alternative cheap source of protein compared with the red meat. However, chicken meat can be contaminated with a vast array of microorganisms, and subsequently it can be implicated in many biological hazards such as bacterial food poisoning.  The latter can be divided into bacterial foodborne infections including E. coli, Salmonella spp., Campylobacter spp., Listeria monocytogenes, Shiegella spp., and Yersinia spp. Bacterial foodborne intoxication including Staphylococcus aureus, and Clostridium botulinum. The third class of the bacterial food poisoning is foodborne toxicoinfection which involves Clostridium perfringens, and Bacillus cereus. This review threw the light on the current scenario of the contamination of the poultry meat with some bacterial hazards in Egypt and worldwide. Besides, the public health significance of such hazards was also discussed.

Chicken meat products contribute significantly as a fairly priced substitute for red meat, which is critically undersupplied in Egypt. This type of meat is high in animal protein, vital amino acids, and trace elements. Furthermore, as a result of rapid improvements in food processing and technology, a variety of chicken meat products, including as chicken burgers, chicken fillets, chicken sandwiches, chicken nuggets, and chicken panne, were manufactured and released into the chicken meat markets. Such key products are defined by their distinct flavor and aroma, which captivates buyers, particularly children. Microorganisms can contaminate chicken meat products at any stage of production, including raw material preparation, manufacture, distribution, and storage. As a result, chicken products are regarded to be a possible source of bacteria that cause food poisoning, such as Staphylococcus aureus (S. aureus) and Salmonella spp. Essential oils derived from the coriander plant (Coriandrum sativum L.), either from the seeds or the leaves, are among the most extensively utilized. Coriander and coriander essential oils are antibacterial, anti-oxidant, anti-diabetic, anxiolytic, anti-epileptic, depressive, anti-mutagenic, anti-inflammatory, antidyslipidemic, antihypertensive, neuroprotective, and diuretic. In this review, we threw the light on the microbial contamination of chicken meat and meat products in Egypt and worldwide. Besides, the antibacterial activities of coriander will be reviewed.