الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
A total of 105 grilled fish samples; 84 whole grilled non eviscerated fish samples included 14 each of(Sparus aurata, Sardina pilchardus,Caranx crysos, Oreochromis niloticus, Tilapia zillii, and Mugil cephalus) were grilled by using the traditional closed oven and surface grill (restaurants). In addition to 21 eviscerated grilled fish samplescollected from restaurants which cooked on the surface grill, included7 samples each of eviscerated with spices mixture Oreochromis niloticus, eviscerated without spices mixture Mugil cephalusand eviscerated with spices mixture Mugil cephaluswere randomly collected from different markets and restaurants which distributed in Port Said province/ Egypt. Samples of grilled fishes were divided into 3 groups: the first group was examined 30 minutes after grilling; the second group was examined after storage at room temperature(25 0C) for 2 hrs. and the third group was examined after storage 24 hrs. in refrigerator temperature (70C). Twenty five grams from each sample were aseptically excised from back muscles (above the lateral line) of grilled fish then were tested bacteriologically.