Improving The Sanitary Status oF Some Fresh Fish

Sixty Tilapia and sixty Bayad fish each of which were divided into 4 groups 1st (control), 2nd treated by garlic extract (20%), 3rd treated by onion extract(20%) and 4th by acetic acid(2%) were subjected to be examined oragnoleptically and microbiologicalOragnoleptical examination:The oragnoleptical examination of both Tilapia and Bayad fish aimed to detect their colour, odour, taste and consistency.(a) Tilapia nilotica: the results revealed that control samples were still organoleptically acceptable till 10th day of refrigeration storage at (4±1ºC) while the garlic extract treated samples, onion extract treated samples and acetic acid treated sampleb) Bagrus Bayad: the results revealed that control samples were still organoleptically acceptable till 8th day of refrigeration storage at (4±1ºC) while the garlic extract treated .