Journal of Dairy & Veterinary Sciences - Juniper Publishers Introduction Unlike meat and poultry, fish are more liable to contamination with pathogenic bacteria from human reservoir which may contaminate the water depending on the fishing and also may be further contaminated during handling, processing and packaging. While the muscle flesh of fish, which is the main edible part is normally sterile but microorganisms can penetrate from the skin and the gut to the flesh, the penetration and contamination increase in case of fish caught from polluted area where there are high densities of bacteria. Singh & Kulshrestha [ 1 ] isolated 17 strain of E.coli from fresh and marine fish, shrimp and mollusk fish which positive for enterotoxogenicity. Edris [ 2 ] Samples collected from Cairo and Giza supermarkets included (Mackerel, Sardine, Sardinella, fish burger and breaded shrimp). Such quality control was evaluated through organole
