الفهرس 
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Abstract
A total of one hundred of local fresh and imported frozen (Saurus and Sardine) fish samples (twenty five samples each), each sample were collected from different shops in Damietta governorate to determine their bacteriological quality. The results revealed that all examined samples were sensory accepted. The total aerobic mesophilic bacterial counts in samples were ranged from 4 to7.60 and 4.3 to 7.3 (MPN log10/g) for examined fresh saurus and sardine fish samples, respectively. While, ranged from 3.17 to 5.27 and 3.47 to 5.07 (MPN log10/g) for examined frozen saurus and sardine fish samples, respectively. According to Egyptian Regulation (2005) only 11(22%) fresh samples were unaccepted. Also total coliforms count was ranged from 15 to1100 MPN/g, and from 75 to 1100 (MPN log10/g) in fresh saurus and sardine, respectively. While, frozen saurus and sardine samples were ranged from 11 to 460 (MPN log10/g) and from 3 to11 (MPN log10/g), respectively. According to Egyptian Regulation (2005) 14(28%) fresh samples and only 1(2%) were unaccepted. Staphylococcos auerus counts for fresh saurus and sardine were ranged from 2.47 to 4.47 and 2.3 to 4.6 (log10cfu/g), respectively. On other side, frozen saurus and sardine fish samples from 2.3 to 2.95 and 2 to 2.95 (log10cfu/g), respectively. According to Egyptian Regulation (2005) 5(10%) fresh samples were unaccepted. Our study revealed that the incidence of isolated Listeria monocytogenes was 3(12%) in both fresh saurus and sardine samples, 1(4%) in frozen saurus and not detected in frozen sardine samples. While the incidence of positive Escherichia coli was 2(8%) in both fresh saurus and sardine samples, 1(4%) in examined frozen saurus, and not detected in frozen sardine samples. The incidence of isolated Yersinia enterocolitica was 1(4%) in fresh saurus and sardine samples. And not detected in frozen samples. On other side Salmonella species and Vibrio parahemolyticus were failed to be detected in both frozen and fresh analysed fish samples. Finally, the obtained results indicated that bacteriological status of frozen fish samples was better than fresh fish samples.