الفهرس 
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Abstract
A total of 125 random samples of fried Tilapia nilotica, grilled Tilapia nilotica, fried Mugil cephalus, grilled Mugil cephalus (uneviscerated) and fried shrimp were collected from different restaurants at Menoufya governorate and subjected to bacteriological examination. The bacteriological examination of fried Tilapia nilotica revealed that the mean APC, total thermophilic, Enterobacteriaceae and Coagulase positive Staphylococcus aureus were 1.68x104, 2.4x103, 4.12x102, and 1.56x102 respectively. While the mean APC, total thermophilic, Enterobacteriaceae and Coagulase positive Staphylococcus aureus were 6.32x104, 2.10x104, 3.78x103 and 1.30x103 , respectively for grilled Tilapia nilotica. For fried Mugil cephalus, higher counts of APC, total thermophilic, Enterobacteriaceae and staphylococcus aureus were 2.53x104, 4.70x103, 4.08x102 and 2.04x102 respectively. While higher counts of APC, total thermophilic, Enterobacteriaceae and staphylococcus aureus were 3.54x105, 3.62x104, 5.66x103, and 1.70x103, respectively for grilled Mugil cephalus Fried shrimp showed that higher counts of APC, total thermophilic, Enterobacteriaceae and staphylococcus aureus were 1.70x104, 2.62x103, 5.60x102 and3.8x102 , respectively