الفهرس 
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Abstract
A total of 80 random samples of salted fish represented by feseikh (salted Mugil cephalus) and salted sardine (40 of each) were collected from different markets in El-Gharbia and El-Sharkia Governorates, Egypt. The samples were collected under aseptic condition and transferred without delay to the meat hygiene laboratory, Faculty of Veterinary Medicine, Zagazig University, where they were subjected to the following examinations.
1. Organoleptic examination:
The physical examination of salted Mugil cephalus (Feseikh) and salted sardine samples revealed that the number of normal samples were 28(70%) in feseikh , and 36 (90%) in salted sardine.
2. Staphylococcal examination:
a) Total Staphylococcus count:
The results showed that the mean values and incidence of total Staphylococcus spp of the examined salted Mugil cephalus (Feseikh) and salted sardine samples were 1.7x105 ± 1.2x105 (100%) and 9.4x103 ± 2.6x103 (80%), respectively.
b) Staphylococcus aureus count:
The results showed that the mean values and incidence of Staph. aureus of the examined salted Mugil cephalus (Feseikh) and salted sardine samples were 3.5x104 ± 1.9x104 (70%) and 6.6x102 ± 1.8x102 (55%), respectively.