الفهرس 
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Abstract
Finfish and shellfish are an important source of animal protein in the world. In 2006, the total world production was approximately 144 million metric tons, of which more than 52 million metric tons were produced by China. Aquaculture production has increased steadily since 1990. In 2005 almost 40% of fish and shellfish used for human consumption were reared in aquaculture (FAO 2009).
Seafood products could be a vehicle of food borne diseases caused by parasites, toxins, viruses or pathogenic bacteria. Seafood products were the cause of approximately 20% of food borne disease outbreaks with known causes in the US from 1997 to 2006.
The present work was carried out to investigate the
1- Prevalence of food borne pathogens (E. coli, S. aureus, Salmonella Typhimurium and L. monocytogenes) in frozen fish and shellfish products (peeled shrimp, surimi, fillet, oyster and lobster tail) which collected directly from hyper markets in Cairo and Sharkia governorates.
2- Decontamination effect of potassium acetate 300 ppm/15 minutes, sodium hypochlorite 50 ppm/20 minutes, saline 0.9 % /15 minutes, saline 0.9 % /30 minutes, trisodium phosphate 8% /20 minutes, Warm water (boiled water : tape water = 1:3 ) / 5 minutes and Warm water (boiled water : tape water = 1:3 ) / 10 minutes dipping of fish fillet on tested food borne pathogens.