الفهرس 
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Abstract
Shellfish is consumed all over the world for its nutritional value, Shellfish contamination occurs because they are suspension feeders that selectively filter and concentrate small particles of contaminant substances associated with them. Therefore, a total of 80 random shellfish samples of shrimp (imported frozen) and clams (gandofly), 40 samples each, were collected randomly from fish markets at Suez Governorate and subjected to sensory, chemical and microbiological evaluation. The mean values of the total quality index scores (QIM) were 4.62 and 3 for shrimp and gandofly samples, respectively. The mean values of TVB-N were 54.32 and 66.47 (mg N/100g), while the mean values of TBARS were 2.44 and 3.18 (mg/Kg) and the mean values of histamine were 14.21 and 16.44 (mg/100g) for shrimp and gandofly samples, respectively. The mean values of heavy metals residues were 0.51 and 0.60 (mg/kg wet wt.) for lead, and were 0.2 and 0.3 (mg/kg wet wt.) for cadmium, and were 30.14 and 32.64 (mg/kg wet wt.) for zinc in shrimp and gandofly samples, respectively. Also, the positive numbers of Aerobic group, Enterobacteriaceae group, Escherichia coli and Staph aureus were 40 (100%), 40 (100%), 30 (75%) and 36 (90%) for shrimp samples, respectively, while all gandofly samples 40 (100%) are positive for presence of all investigated bacterial groups. It is worth noting that salmonella spp. is not detected in all examined shellfish samples of shrimp and gandofly. The results of this study confirmed that there was trading of shellfish at Suez markets under abuse storage temperature as shown in the deterioration of the sensory characteristics in some of the examined samples. Also, results of the chemical and microbiological analysis declare that more than half of the examined samples of shrimp and gandofly were fit for human consumption based on the permissible limits of the Egyptian standard. The possible sources of contamination of crustaceans and mollusks and significance of these contaminants on the public health were discussed, in addition to the suggestive hygienic measures to improve the quality of such seafood.