الفهرس 
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Abstract
A grand total of 200 random samples of fish (Grey mullet, Tilapia nilotica, Gilt head beam, Red mullet) and shellfish (Shrimp, Crab, Clam, Oyster) (100 of each) were collected from Sharkia governorate during summer of 2014 to investigate the incidence of Vibrio spp.as well as studying the effect of heat treatment and some organic acids on V. parahaemolyticus. Also the antibiotic susceptibility of the isolated V. parahaemolyticus and V. vulnificus were done.
The obtained results revealed that the overall incidence of Vibrio spp. in fish was 45 (45%) and it was divided as (10%) for V. fluvialis, V. alginolyticus. And was (6%) for V. mimicus‚ V. damsela was (6%), (5%) for V. vulnificus, while V. parahaemolyticus was (3%).
In shellfish the overall incidence of Vibrio spp. were 67 (67%), it was reported as (23%) for V. alginolyticus while V. damsela (16%)‚ V. parahaemolyticus was (8%) and V. mimicus was (9%) and V.vulnificus (6%).
The biochemically identified isolates were further verified genetically by multiplex PCR for detection of sodB for V. mimicus, gyrB for V. alginolyticus, hsp for V. vulnificus, 16S rRNA for all Vibrio Spp. and flaE for V. parahaemolyticus.
Ten pieces of fish fillet (100g of each and 5 pieces for each treatment) were used to study the effect of frying with cotton seed oil (boiling of oil is 190º C) for 10 min. and roasting in oven.