Lates niloticus is one of the most common species in River Nile and widely consumed by Egyptians due to its reasonable price and palatability. Fish is a prishable food as it constitutes a good medium for bacterial multiplication specially under our climatic conditions. Hess (1950) concluded that fish flesh is sterile at the time of capture but being contaminated from the intestinal contents, covering slime, contact surfaces and dust. Emara et al., (1950), W.Η.Ο. (1975); mentioned that fishes are blamed in many food poisoning outbreaks. Reisler (1952), stated that the risk of salmonella and shigella infections are less in marine fish than in fresh water fish; while Lodenkemper (1952), concluded that salmonellae in fish represents the principal part in food poisoning. Gaugusz and Malwinsha (1957), reported that 6.0% of fresh water fish caught from Polish rivers and lakes were contaminated with salmonella typhimurium. Fish may drive salmonella organisms from polluted water or may be contaminated during handing subsequent to capture. (Buttiax 1962). Kawabata (1962), and Shewan (1962), mentioned that escherichea, proteus, salmonella and shigella organisms are the important bacteria causing food poisoning through the consumption of fish and fish products. Halstead (1962), explained that human intestinal disorders resulting from consumption of fish, were allergic and toxic manifestations caused by bacteria or their toxins. Gittino (1972), concluded that fish in polluted environments considered passive carrier of bacteria and can retain many human pathogens in their digestive tract or on the skin. W.H.O. (1975) reported that in some countries fish caught from or kept in polluted water serve as a vehicle of salmonellae. Heuschmann and Brunner (1974), Lotfi et al., (1974) and Safwat et al., (1988) isolated salmonella organisms from fish; while Sedik (1971), El-Moula (1981) and Binta et al., (1982) failed to detect such organisms during their studies.