الفهرس 
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Abstract
A total of 120 random samples of ready-to-cook products such as chicken meat burger and shawerma; ready-to-eat such as chicken luncheon frankfurter and raw chicken meat such as chicken breasts and thighs (20 of each ) were collected from different super markets and chicken abattoirs in Cairo, Giza and Kalyobia governorates.
Each sample was kept in separated sterile plastic bag and preserved in an ice box then transferred to the laboratory under complete aseptic conditions with undue delay and examined as rapidly as possible. The obtained samples were subjected to bacterial examination for determination of anaerobic spore count, as well as isolation and identification of these spore formers.
A test for determination of heat resistance were applied for randomly 5 strains of Clostridium perfringens type (A) three strains resist heating at
100 °C for 90 minutes.
The second test, from these strains, two chicken breast samples were
inoculated in laboratory and the microorganisms were counted after refrigeration and boiling then refrigeration, no further organisms were counted in 4th day and 3rd day, respectively. The aim of this test were a trial to produce chicken meat products free from anaerobic food poisoning hazards and control of this hazards by available methods for consumers.