الفهرس 
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Abstract
A total 90 of random samples of fish products (feseikh, sardine and melloha) 30 of each were collected from different supermarkets and when they were subjected to bacteriological examinations for aerobic plate count, total staphylococci count, Staphylococcus aureus count and their enterotoxin and isolation and identification of E.coli and V. paraheamolyticus.
The products were subjected to chemical examinations for sodium chloride % and histamine content.
The mean values of APC (cfu/g) of fesiekh, sardine and melloha were (7.81 x 106, 9.99 x 105 and 2.16 x 104), respectively, the mean value of staphylococci count (cfu/g) of fesiekh, sardine and melloha were ( 1.28 x 105, 5.43 x 104 and 8.92 x 102), respectively.
The mean values of S. aureus count (cfu/g) of fesiekh, sardine and melloha (4.58 x 104, 1.03 x 104 and 6.79 x 102), respectively.
The percentage of enterotoxins produced by S. aureus in fesiekh, sardine and melloha (13.33%, 10% and 3.33 %), respectively while the EOS (2005) recommended that S. aureus not more than 100 cell/g and salted fish must be free from its enterotoxins.
The incidence of E.coli in feseikh, sardine and melloha were (26.67%, 16.67% and 10%), respectively and the incidence of Vibrio paraheamolyticus in fesiekh, sardine and melloha were 16.67%, 6.67% and 6.67% ,respectively while EOS (2005) recommended that salted fish must be free from E-coli and V. paraheamolyticas.
The mean values of histamine mg% of feseikh, sardine and melloha were (18.06, 23.51 and 14.79), respectively, and the EOS (2005)
recommended that histamine content in salted fish not more than 20mg/100g.
Finally, the mean values of sodium chloride percent were (5.45%, 5.96% and 6.19%), respectively. Whilemean the EOS (2005) recommended that salted fish must contain NaCl not less than 6%.