الفهرس 
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Abstract
Fish is subjected to so many risks of contamination, such contaminates may find, their way through many sources then may grow and multiply in fish rendering it unfit for human consumption. Therefore, this work was planned to fulfill this gap using raw (T. nilotica, M. cephalus, shrimp, and crab), and processed (Fesiekh and smoked herring) fish which were the most popular consumed fish in Dakhlia Governorate.
A total of 240 samples of raw fish (T. nilotica, M. cephalus, shrimp and crab) and processed fish (Fesiekh and smoked herring) (40 of each) were collected from different fish markets in Dakhlia Governorate, Egypt. The collected samples were packed, identified, transferred immediately as possible in an ice-box and immediately processed in Laboratory of Animal Health Research Institute, Mansoura lab. where they subjected to organoleptic and bacteriological examination.
Sensory evaluation of the examined fish samples revealed that 92.5%, 95%, 100%, 100%, 90% and 92.5% of the examined T. nilotica, M. cephalus, shrimp, crab, Fesiekh, and smoked herring samples were accepted, respectively.
T. nilotica had the highest mean total Enterobacteriaceae count (4.8×103±2.3×103) followed by Fesiekh (2.8×103±1.6×103), M. cephalus (2.3×103±1.5×103), smoked herring (1.9×103±0.95×103), shrimp (2.7×102 ±1.4×102), and crab (1.1×102 ±0.9×102), respectively.