الفهرس 
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Abstract
The first objective of this research was to determine the frequency of Staphylococcus aureus (S. aureus) contamination in four distinct varieties of salted fish available for purchase in Zagazig city, Egypt: salted sardine, fesiekh, sahlia, and salted herrings (20/each). The antimicrobial susceptibility testing of the S. aureus isolates that were recovered was evaluated.
The current study’s findings showed that S. aureus contamination of retailed salted fish occurred at varying rates and occasionally exceeded the defined Egyptian limits. The recovered S. aureus isolates also exhibited striking multidrug resistance and a strong tolerance to antibiotics. Additionally, certain S. aureus isolates were found in fesiekh and sahlia included the genes for S. aureus enterotoxins. As a result, strict hygiene guidelines should be followed when preparing and processing salted seafood.
Four varieties of locally produced salted fish were analysed for heavy metals in Zagazig, Egypt: salted sardine, feseikh, sahlia, and herrings. The metals that were detected were lead (Pb), cadmium (Cd), arsenic (As), and mercury (Hg). Furthermore, the heavy metals that were evaluated in relation to the consumption of salted fish by the Egyptian population were associated with potential health risks, as measured by hazard quotient (HQ) and hazard index (HI), and estimated daily intakes (EDI). The recorded results indicated that, with the exception of mercury, which was absent from the salted herrings, every single analysed metal was detected in the evaluated samples. The latter exhibited the highest levels of residual Pb and Cd, with sardine, feseikh, and sahlia following suit, in that order. Following sahlia, sardine, and herring, Feseikh has the highest concentration of As. Sahlia, feseikh, and ardine contained the greatest amounts of mercury.