الفهرس 
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Abstract
This study aimed to evaluate the effect of fish treatment with ethylene diamine tetra acetic acid (EDTA) and/or cooking methods on the lead (Pb) content in fish flesh. Therefore, samples of mullet (Mugil cephalus) from Mediterranean sea, lake Al-Manzalah and fish farms as well as of tilapia (Oreochromis niloticus) from the River Nile and fish farms in Damietta governorate were bought from the local market. Each fish species and according to its sampling location was divided into four sections for the treatment with EDTA solutions by soaking fish in the solutions for half an hour, then typed as the following: the first section was not soaked, the second, the third and the fourth sections were soaked in three concentrations (0.07, 0.14, and 0.21 ppm EDTA, respectively). A part of each fish species, sampling location, and treatment concentration was left fresh without cooking (control), whereas another parts were cooked using wheat flour for frying and wheat bran for grilling. The samples were analyzed for lead.
Pb levels varied from 0.00 ppm to 0.502 ppm. Generally, increasing EDTA levels was accompanied with lowering the Pb contents in fish flesh. However, the variables effect of fish species and cooking methods as well as the effects of the interactions between sampling positions and cooking methods, cooking methods and EDTA concentrations, and sampling positions and cooking methods and EDTA concentrations were significant. In conclusion, it seems that there are significant effects on Pb concentrations in fish flesh due to fish species, sources, and cooking methods as well as due to treating fish with EDTA solutions.