الفهرس 
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Abstract
One hundred and twenty random samples (30 each from smoked fish, saited sardine, canned salmon and canned tuna) were collected from different supermarkets and shops in Alexandria city, and examined for the occurrence and frequency of spore formers bacteria.
The counts of total aerobic spore forrners of the examined samples of smoked fish, salted sardine, canned salmon and canned tuna ranged between 1 x 102 to S x 10, 1 x 10 to 3 x 10, 1 x 10 to 5 x 10 and 1 x 10 to 3 x 10 cfu/g, respectively.
The means of total aerobic spore formers (cfu/g) of smoked fish,
salted sardine, canned salmon and canned tuna were 2.9 .x 10 ± 2.6 x
10, 4.4 x 102 ± 1.8 x 102, 1.6 x 10 ± 0.3 x 10 and 3.3 x 102 ± 1.6 x 102,
respectively.
Also, the counts of total anaerobic spore formers of the examined samples of smoked fish, salted sardine, canned salmon and canned tuna ranged between 7 x 10 to 3 x 102, 1 x 10 to 3 x 10, I x 10 to 5 x 10 and 1 x 10 to 3 x 10 cfu/g, respectively.
The means of total anaerobic spore formers (cfu/g) of the examined smoked fish, salted sardine, canned salmon and canned tuna were 2.5 x 10 ± 1.1 x 10, 1.2x 102 ± 9.9 x 10, 0.5 x 10 ± 0.2 x 10 and 1.0 x 102 ± 9.9 x 10, respectively.
Bacillus cereus was present in 33.3, 53.3, 66.6 and 66.6% of the examined samples of smoked fish, salted sardine, canned salmon and canned tuna, respectively.