A total of 90random samples of half cooked battered breaded fish products represented by fish pane,
fish fingers and fish nuggets (30 0f each) were collected from different supermarkets in Kalyoubia
governorate. The samples were examined for sensory evaluation and detection of aerobic spore formers
to assure their quality. The obtained results indicated that the mean sensory panel scores for color,
adhesion, texture and overall acceptability were2.96, 2.93, 2.88 and 2.92for fish panne, 2.90, 3.13,
2.67and 2.90.for fish fingers and 2.93, 3.16, 2.56 and 2.89 for fish nuggets, respectively. Mean count
values of APC and aerobic spore former count (cfu/g) were1.07×10⁴± 0.35×10⁵ and 2.084×10³ for fish
panne, 8.33×10⁴± 1.04×10⁴ and 6.54×10² for fish finger and 2.61×10⁵± 1.73×10⁴ and 2.44×10³ for fish
nuggets, respectively. The public health significance of the isolated bacteria was discussed