الفهرس 
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Abstract
Fish and shellfish are very perishable, high protein food with high biological value that typically contain high level of free amino acid and volatile nitrogen bases, which are essential for human consumption in addition to the high level of hydrosoluble and liposoluble vitamins, minerals and poly unsaturated fatty acid.
Seafood have traditionally being popular part of the diet in many parts of the world and in some countries constituted the main supply of animal protein. Today, even more people are turning to fish as a healthy alternative to red meat.
The obtained results were summarized as the following:
Part (1): survey on prevalence of vibrio species in some shell fishes
A total of 100 randomly fresh shellfish samples including (50 crab and 50 shrimp) were collected from different localities and fish shops of different sanitation level at Zagazig city (Sharkia Governorate) and Mansoura city (Dakahlia Governorate) . The samples were well identified, packaged, labeled and transferred with out any delay to the laboratory in ice box . All samples were examined bacteriologically for detection isolation and identification of vibrio spp. with application of some trials to improve their sanitary status. The obtained results revealed the following:
1-Prevalence of Vibrio in examined shell fish:
Vibrio species were detected within percentages of 25/50 (50%) and 16/50 (32%) in examined shrimp and crab, respectively. The average percentage was 41% in overall examined samples.