105 random sample of canned fishes included (30 tuna, 25 of each salmon, sardine and anchovies) were collected from different localities and retailed shops in Al-Bohaira province. Samples were submitted for bacteriological and chemical examinations. The aerobic bacteria were detected in 53.3, 60, 52 and 36% of tuna, salmon, sardine and anchovies respectively with mean values of 2.16 x 10² ± 7.2 x 10, 4.6 x 10² ± 1.62 x 10, 2.62 x 10 ² ± 5.9 x 10 and 1.63 x 10² ± 5.3 x 10/g, respectively of same products. Coliformes could be detected in 10, 12, 4 and 12 % with mean values of 1.57 x 10² ± 3.2 x 10, 3.2 x 10² ± 4.5 x 10 , 4x 10, 8.3 x 10 ± 1.5 x 10 for tuna, salmon, sardine and anchovies respectively. The mean counts for staphylococci were 1.33 x 10² ± 5.9 x 10, 1.83 x 10² ± 7.5 x 10, 1.79 x 10² ± 7.2 x 10, 8 x 10 ± 1.6 x 10 respectively. The biochemical identification of the gained isolates revealed only 10 isolates of coliforms in all samples (9.5 %) included Klebsiella pneumoniae sub ozaenae, Enterobaeter aerogens and Enterobacter intermedium in incidences  3.8, 4.8 and 0.1 % respectively. Three isolates of Psudomonals aeruginosa were detected in tuna. Staphylococci were detected in 36.6, 44, 28 and 20 % in tuna, salmon, sardine and anchovies. Staphylococcus aureus and Staphylococcus epedermidis were detected with variable incidence. Bacillus spp. were detected in heat treated samples and non heat treated in variable incidences. Its mean counts varied from crude unheated treated samples and those heat treated at 80 c for 1/3 hour. In the first it were 1.4 x 10² ± 6.4 x 10 , 8 x 10 ± 3.3 x 10 9.2 x 10 ± 4 x 10 and 5.4 x 10 ± 1.7 x 10 while in heat treated it were 7.29 x 10 ± 2.28 x 10, 1.43 x 10² ± 5 x 10, 9.2 x 10 ± 3.3 x 10 and 5.57 x 10 ± 0.99 x 10, in tuna salmon sardine and anchovies respectively The identification of isolates revealed in tuna Bacillus lichniforms,  Bacillus. mycoides, Bacillus migatarium and Bacillus sterothermophilus in salmon. Bacillus miquerium, Bacillus marins and Bacillus migatarium in sardine Bacillus mycoides, Bacillus marins and Bacillus pumilus, marines, mycoides, muquaruim and Bacillus lichniforms in variable incidences among heat treated and non heat treated samples. The total volatile nitrogen base were estimated as indicator for the quality of the tissue protein. The mean values were 39.82 + 2.54, 46.02 ± 1.77, 65.26 ± 4.63 and 33.24 ± 1. ± in tuna, salmon, sardine and anchovies respectively. Public health hazards and recommended measures to improve the quality and the recommended measures for improving canned fish products were discussed.