الفهرس 
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Abstract
A total of 283 flesh and soup samples (239 + 44, respectively) of raw, parboiled and grilled crabs and prawns were analyzed for their contents of arsenic, mercury, cadmium and lead residues – by using atomic absorption spectrophotometer. All raw samples were purchased chilled from Mansoura fish markets in both winter and summer seasons of 2017, possessed different sexes & sizes; and consisted of 85 crabs plus 71 prawns. Out of the whole raw crabs, 20 separate samples were parboiled with obtaining a correspondent number of soup samples and further 27 ones were also grilled, individually. Twenty four plus 12 out of the whole raw prawns were similarly treated – as crabs – by parboiling and grilling, respectively. The ranges ( minimum - maximum ) and their mean ± SE levels of the heavy metals residues in raw flesh of 85 crabs and 71 prawns purchased from Mansoura fish markets for a year – as 0.1 – 0.72 ( 0.38 ) and 0.04 – 0.85 ( 0.37 ) micrograms / g wet weight for arsenic, 0.18 – 0.92 ( 0.59) and 0.07 – 3.51 ( 0.39 ) µg /g wet weight for mercury, 0.05 – 0.31 ( 0.07) and 0.04 – 0.71 ( 0.23) µg / g wet weight for cadmium, plus 0.07 - 4.65 ( 0.7) and 0.12 - 5.03 ( 1.11) µg / g wet weight for lead, respectively. Application of statistical analysis by using ANOVA test showed an exclusive significant variation between the mean arsenic levels in crabs flesh – before and after parboiling ( P= 0.036). Insignificant variations were noticed between the mean levels every of 4 metal residues contents of both raw and grilled crabs and prawns samples ( P ˃ 0.05). A sole significant variation was noticed between the mean lead levels of both raw and parboiled prawns flesh samples (P = 0.027). from public health viewpoint most of tested crustacean flesh samples were hazardous as the high levels of heavy metals by ˃ 0.5 µg / g wet weight – particularly mercury and lead – were estimated in raw and cooked crabs / prawns.