The present study was designed to investigate the occurrence of Listeria spp. in two of economically important freshwater fish species namely Oreochromis niloticus (tilapia) and Clarias gariepinus which were collected from commercial fish markets in Assiut, also to explore the efficiency of five ice formulations : tab water ice (control), three ices sanitized using trisodium phosphate (TSP) 2.5%,5% and 10% in addition to an ice sanitized using sodium acetate (SA) 2.5% against Listeria monocytogenses (LM) artificially loaded on Tilapia fish at level of (5.5log10 CFU/g) and the effect of formulated ices on ice stability, sensory quality and pH of fish during storage at room temperature (25 ºC). The microbiological analysis of sampled fish revealed that sampled fish represents health hazard to consumer and contact surfaces. O. niloticus were more contaminated with Listeria spp. compared with C.gariepinus samples (16%and 4%, respectively). The contamination with LM in both fish species was parallel (4%) while Listeria innocua was present in O. niloticus only (12%). Storage of Tilapia loaded with LM (5.5 log10CFU/g) on formulated crushed ices separately for 4h revealed that both (SA) 2.5% and (TSP) 10% ices had the efficacy (P>0.05) of reduction of LM on fish and in water from melted ice when compared with the control thus improves the safety and reduces the potential for cross contamination. Formulated ices were more stable (slow melting rate) when compared with the control. Storage of fish on formulated ices for 4h was not associated with any defects in sensory parameters (P>0.05). A desirable lowering of pH values of stored fish was noticed by application of (SA) 2.5% ice while (TSP) 10% ice resulted in a significant rise (P<0.05) of pH at the end of storage period. Despite this study demonstrates the effectiveness of (SA) 2.5% ice or (TSP) 10% ice application to control the growth of LM to enhance the microbiological safety of raw fish, (SA) 2.5% ice has the advantages of its organic origin and its desirable lowering pH of stored fish. The public health importance of the organism was discussed and the suggestive measures for control were outlined.