الفهرس 
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Abstract
The work was classified into two parts :
First part: Forty random samples of (20 each of traditional smoked herring and vacuum packaged smoked herring) were collected from different markets in El-Sharkia Governorates, Egypt. Collected samples were transported without undue delay in an ice box, to the laboratory of meat hygiene faculty of Veterinairy Medicine Zagazig university ,Egypt. The samples were subjected to organoleptic and bacteriological examinations.
The results declared that significant decreases in traditional smoked herring parameters such as: appearance, juiciness, saltiness, rancidity, flavor and general acceptability.
The incidence of Staphylococcus was 100% with mean values of 8.44×104±1.34×104 and 9.32×103±2.41×103CFU/g for examined traditional smoked herring and vacuum packaged smoked herring.
The incidence of S.aureus was 16 (80%) and the count ranged from 7×102 to 18×104 with a mean value of 7.24×104 ± 1.23×104 CFU/g in examined traditional smoked herring. The incidence of S.aureus was 13 (65%) and the count ranged from 2×102 to7×104 with a mean value of 5.23×103 ± 1.02×103 CFU/g in examined vacuum packaged smoked herring.
The incidence of Enterobacteriaceae was 18 (90%) and the count ranged from 15×102 to 6×105 with a mean value of 4.14×104 ± 1.27×104 CFU/g in examined traditional smoked herring. The incidence of Enterobacteriaceae was 15 (75%) and the count ranged from 5×102 to13×104 with a mean value of 6.8×103±1. 2×103 CFU/g in examined vacuum packaged smoked herring.