الفهرس 
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Abstract
Fish and seafood are susceptible to a wide variety of bacterial pathogens and the presence of them may be attributed to contamination during processing. Several bacteria are, however, reported to cause infection and mortality in both fish and humans. So, the present study was performed on a total of 140 random samples of ready to eat sea food at restaurants level represented as fried M. cephalus, fried Saurusfish, fried Sepia and fried Shrimp (35 of each) to evaluate the bacterial quality of them and to evaluate the hygienic health hazard of seafood contaminated with some food borne pathogens.
The bacteriological examination of fried M.Cephalus revealed that, the mean value of APC, Enterobacteriaceae, Coliform and Staphylococcus counts were 5.04x103 ± 0.63x103 , 3.79x102± 0.37x102, 2.03x102± 0.20x102 and 3.68x102± 0.41x102 respectively. While the mean value of APC, Enterobacteriaceae, Coliform and Staphylococcus counts for fried Saurus fish were 5.02x103 ± 0.79x103, 3.53x102 ± 0.39x102, 2.26x102 ± 0.14x102 and3.32x102± 0.17x102 respectively . Meanwhile for fried Sepia the mean value of APC,Enterobacteriaceae, Coliform and Staphylococcus counts were 6.30x103± 0.94x103, 5.34x102± 0.54x102, 2.62x102± 0.26x102 and 4.65x102± 0.33x102 respectively. Moreover, the mean value of APC,Enterobacteriaceae, Coliform and Staphylococcus counts for fried Shrimp were 5.41x103± 0.67x103, 4.45x102± 0.48x102, 2.41x102± 0.91x102 and 5.22x102±0.38x102 respectively.
Regarding to the bacterial species isolated, the results appeared that, 12isolates of E.coli were isolated from examined fried seafood represented as 3(8.6%) from M. cephalus with serotypes O55:H7 (2.9%), O125:H18 (2.9%) &untypable (2.9%); 2(5.7%);Sauruswith serotype O55:H7 only, 4(11.4%) ; Sepia with serotypes O55:H7 (5.7%) & O125:H18 (5.7%) and 3(8.6%) from Shrimp with serotypes O55:H7 (5.7%) &untypable (2.9%).Also,24 isolates of coagulase positive S.aureus were isolated from examined fried seafood represented as 5(14.3%) from M. cephalus; 4(11.4%) Saurus, 9(25.7%) Sepia and 6(17.1%) from Shrimp samples. The resultsof L. monocytogenesisolationrevealed that, 4 isolates ofL.monocytogenes were isolated from examined fried seafood represented as 2(5.7%)Sepia and 2(5.7%) from Shrimpsamples. Meanwhile, all examined samples of M. cephalusand Saurus fishwere free from L. monocytogenes. Meanwhile,the present study failed to detect Salmonella serovars from all examined fried samples. Finally, the present study proved that contaminated fried ready to eat seafood are considered public health hazard and the presence of negligible percentages of aerobic bacteria;Enterobacteriaceae;coliforms;E.coli;Staphylococci mainly Coagulase Positive S. aureus;L. monocytogenesand absence of Salmonella due to the post-cooking contamination with bad spices added and during packing .