الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Fish is currently getting expanding consideration in human food as it attracts a great percentage of the world’s people for its palatability, nutritious and healthy animal protein. They are the most popular foods amongst advanced and developing countries; however, several foodborne outbreaks were attributed to the consumption of different types of fish and fish products. Therefore, in the current study, we aimed to breakthrough these healthy threats and throw a light on the organoleptic evaluation bacteriological examination, proximate composition, chemical analysis and histamine levels estimation in the studied marketed fish in Egypt. The trial was conducted to identify the most effective reduction dose of gamma irradiation (Dose 0, 1, 3, 5 KGy) on the different studied items of the survey work in fish fillet and that’s why, the assessment of gamma radiation as a good fish preservation method.
One hundred fish samples (Nile Tilapia, Mullet, Mackerel and Sardine) collected from El-Sharkia Province, Egypt and investigated for estimation those different studied items of the survey and experimental work in the fish fillet.