الفهرس 
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Abstract
A total of 100 random samples of herring fish were randomly collected from different supermarkets and shops in Zagazig and Menia El-kamh city, Sharkia Governorate, Egypt (50 of each). The collected samples were transferred in an insulated ice box under complete aseptic conditions, then directly transferred to the Food Control Laboratory, Faculty of Veterinary Medicine, Zagazig University under complete aseptic conditions without delay. All collected samples were subjected to bacteriological and chemical examinations.
I: Bacteriological evaluation of smoked herring samples
1. Coliform count (Most probable number):
The mean count of coliform was 3.9 ± 0.129 and 3.3 ± 0.082 log10 cfu/g in the examined smoked herring samples obtained from Zagazig and Menia El-kamh city, respectively, with minimum counts 3 and 2.5 log10 cfu/g, and maximum counts 5.4 and 5 log10 cfu/g, respectively.
2. Total Staphylococci count:
The incidence of staphylococcus was 100%, total staphylococci count ranged from 4.7 to 9.9 and 5.5 to 8.7 log10 cfu/g with mean counts of 7.3 ± 0.169 and 7.2 ± 0.113 log10 cfu/g in the examined smoked herring samples obtained from Zagazig and Menia El-kamh city, respectively.
3. S. aureus count:
The prevalence of S. aureus in the examined herring samples was 14 (14%), with 8 (16%) in the examined samples obtained from Zagazig markets and 6 (12%) in the examined samples obtained from Menia El-kamh markets.
The mean count of S. aureus was 6.6 ± 0.335 and 6 ± 0.116 log10 cfu/g with minimum counts of 5 and 5.3 log10 cfu/g and maximum count 7.3 and 6.3 log10 cfu/g, in the examined smoked herring samples obtained from Zagazig and Menia El-kamh markets, respectively.