This study was done at Kafr El-Sheikh Governorate on uteri of both slaughtered sheep (100) and goats (100) in the abattoir during December 2008 and January 2009 and post-mortem was operated to examine these obtained uteri, those divided into two groups (non purulent and purulent uteri) the uterine swabs were collected from (40) sheep and (40) goats and cultivation on specific and selective media to isolate the aerobic bacterial microorganisms associated with endometritis of these animals. The incidence of non-purulent and purulent uteri were 85% and 15% in sheep and 80% an 20% in goats, respectively. Also, this study illustrated that the incidence of bacterial isolates sheep (40) and goats (40) which had non purulent and purulent uteri was 62.5%, 37.5% and, 50% and 50%, respectively. The incidence of bacterial strains was 50% (Staphilococcus aureus), 12.5% (Streptococcus viridans), 2.5 (Campylobacter fetus), 50% (Escherichia coli), 2.5% (Proteus vulgaris) 5% (Pseudomonas aeruginosa) in sheep, but in goats this incidence was 25% (Staph.

A total number of one hundred samples from each packed and unpacked locally produced smoked herring fish (50 of each) were collected randomly from different shops and supermarkets of different sanitation levels at Kafr El-sheikh city. The collected samples were directly transferred to the laboratory under complete aseptic conditions with a minimum of delay where they were subjected to sensory, chemical and microbiological evaluation. The obtained results revealed that, regarding the sensory evaluation only 2% of packed smoked herring fish samples were rejected due to macerated skin, friable consistency and musty flesh odor. Meanwhile unpacked examined samples contained 14% rejected due to macerated skin, very macerated skin and friable consistency, and 10 % rejected due to musty flesh odor and salty flesh taste. Concerning the chemical examination, 4% of packed smoked herring fish samples were rejected due to their over pH, value while 16 %, 12%, 8 % and 10 % of unpacked smoked herring fish samples were rejected due to their pH value, TVN content, salt content and thiobarbituric acid number respectively. On the other hand, microbiologically , all the samples of packed smoked herring fish lied within the limits of Egyptian standard of smoked fish number 228/2005, concerning unpacked samples 10%, 12%, 20% and 12% were rejected due to contamination with total aerobic bacterial count, total anaerobic bacterial count, total coliforms count and Staphylococcus aureus coagulase positive respectively, more than the accepted limits of the previous standard. The recommended points to safety and quality of smoked herring fish were discussed. Hygienic Criteria Of Smoked Herring Fish Marketed ...

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