Thirty samples of apparently healthy shellfish (30 each of baclawese "Tartufo di mare" and om EL-khloul "Donax trunculus anatinus" were randomly purchased from Port Said markets. The samples were examined for enumeration, isolation and identification of total coliforms, fecal coliforms and Escherichia coli before and after cooking technique. The incidence of positive fresh baclawese samples for total coliform, fecal coliform and Escherichia coliwere 100% (30), 100% (30) and 20% (6), while that of fresh om EL-khloul samples were  100% (30), 100% (30) and 10% (3), respectively. Mean values of the total coliform counts were 2.4 X 10⁶ and1.8 X 10⁵ MPN/100g of fresh baclawese and om EL-khloul respectively, while that of the cooked baclawese and om EL-khloul were 1.8 X 10⁵,and 1.6 X 10⁴ respectively. Meanwhile, the mean values of the Escherichia coli counts were 3.7 X 10², 2.0X 10³ and 9.5 X 10¹ MPN/100g in fresh baclawese, fresh om EL-khloul and salted om EL-khloul respectively. The numbers of coliform isolates were 52, 47 for fresh baclawese and, om EL-khloul and that of cooked samples were 14, 8 respectively. While in case of salted om EL-khloul numbers of coliform isolates was 28. The number of Escherichia coli isolates were 6, 3 and 3 for fresh baclawese and, om EL-khloul and salted om EL-khloul samples respectively. The bacterial isolates in the examined samples were identified as Escherichia coli, Enterobacter cloacae, Enterobacter aerogenes, Citrobacter freundii, Citrobacter koseri, Klebsiella pneumonia and Klebsiella Ozaenae. The effect of cooking technique on coliforms and Escherichia coli in the examined samples were discussed.