الفهرس 
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Abstract
Fish considered as nutritious food which containing an excellent source of high quality protein with a good balance of essential amino acids and lipids especially unsaturated fatty acids therefore A total of forty (40) samples of hot and cold smoked fish were collected from different supermarkets in Ismailia governorate to evaluate their microbiological quality. The samples were examined for counting of some spoilage bacteria in each sample. Total Aerobic count, total Enterobacteriacae count, total Proteolytic count, total Lipolytic count, detection of Staphylococcus aureus and identification of Staphylococcus aureus Enterotoxins were carried out. While the mean total bacterial counts value of hot smoked and cold smoked fish was 1.4×104 and 3.0×103 cfu/g respectively, The mean total enterobacteriaceae counts values of hot smoked and cold smoked fish examined samples were 1.2×103 and 3.5×102 respectively, The mean total of proteolytic counts value of hot smoked and cold smoked fish were 8.4×104 and 1.8×104 cfu/g respectively and The mean total of lipolytic counts value of hot smoked and cold smoked fish were 3.9×104 and 6.6×104 cfu/g respectively. The result revealed prevalence of Staphylococcus aureus in hot smoked and cold smoked fish samples by a percentage of 70% and 60% respectively. The results revealed that the total bacterial count was within the limit to the Egyptian Organization for Standardization and Quality Control. While the prevalence of Staphylococcus aureus had exceeded the limits to the Egyptian Organization for Standardization and Quality Control and finally the samples reveled absence of Staphylococcus aureus Enterotoxins. Make it unacceptable for human consumption.