A process has been developed, for the preparation of a shelf life stable of chicken vacuum packed sausage (CVPS) using a combination of hurdles. Changes in bacterial counts on chicken leg skin surface (CLSS) were determined during 4 hours after washing and the effectiveness of (0.3%w/v) citric acid, (2.2%v/v) acetic acid, (1%w/v) fresh garlic individually and in combination of the two organic acid and garlic in reducing levels of microbial contamination using dipping method at 50°C in 20 min, was assessed. Untreated CLSS was used as control. The largest microbial reduction in APCs (Arobic Plate Counts) and total coliforms was observed on the CLSS treated with a mixture of 1% fresh garlic and 2.2% acetic acid. Two native LABs ( Lactobacillus bulgariccus K41 and L. plantarum A7) were used as biopreservatives in minced chicken meat together 40 ppm sodium nitrit, for extending the storage period at 40°C. A mixture of 1% garlic and 2/2% acetic acid was applied to wash chicken carcasses before deboning. The effect of 0.05% citric acid, 0.05% acetic acid, (10%v/v) broth culture of L.bulgariccus K41 and (10%v/v) L. plantarum A7 individually or as mixed culture including L.delbrukii bulgaricus K41 and L. plantarum A7 each (%5 v/v), 0.025% citric and 0.025% acetic acid, named as (BPCA) was evaluated. The lowest total coliform count was achieved when BPCA treatment was applied revealing possible synergistic effect between the two native lactic acid bacteria and the two organic acids. This treatment was used to producing semi fermented cooked sausage and to prevent the development and spread of spoilage on the produced sausage. Antimicrobial material such as solution of chitosan alone or combination with 0.1% citric acid, and native LABs in alive or sterilized cell free culture with and without 0.1% citric acid were applied using dipping method at room temperature and 10 , respectively for 10 and 20 days. Both treatments, significantly affected (P 0.01) APCs, LABs, Streptoccocies, Enterobacteriaceae and Fungi including yeasts and moulds, on fermented CV surface during the storage period. From the results obtained could be said that native LABs strains used in this research can be employed as bioprotective, if they could be inoculated at processing in cooked CVPS and coat them with sterilized extract for extending the shelf life of chicken sausages as well as chitosan.
