prevalence of listeria organisms in fresh and processed fish and shell fishes with a trial to improve their Sanitary condition

A total of 270 sensory evaluated and accepted out ofcollected 300 fish samples representing 100 raw fish {50 freshwater fish (25 each of catfish ”Clarias lazera” and Tilapia species)and marine fish (25 each of Mousa ”Solea Spp.” and Morgan”Pagrus Spp.” fishes)}, 120 processed fish (20 each of normalsalted fesseikh and sardineee, lightly salted fesseikh andsardineee, hot and cold smoked herring fish), beside to 50samples from shell fishes (25 each of crab ”Neptunus pelagicus”and shrimp ”Paneus japonicus”) were randomly collected wellidentified packed in sterile plastic bags then immediatelytransferred to the laboratory where they were sensory evaluatedand bacteriologically screened for the presence of Listeria Spp. inaddition to, improvement of L. monocytogenes occurrence wascarried out.The obtained results revealed that 90% of the collectedsamples were accepted organoleptically according to sensoryevaluation.The results of bacteriological examination declared that17%, 19.6% and 24% of fresh fish, processed and shell fisheswere contaminated by listeria respectively with overallpercentage 19.25%.