Histamine is the causative agent of scombroid fish poisoning which is considered as a foodborne chemical hazard. Histamine is produced in foods through decarboxylation of histidine by the activity of various species of bacteria. Fish and its fermented products are rich in free amino acids, making them susceptible to bacterial decarboxylase activity, and thus might contain a high level of biogenic amines including histamine. In this study, seventy-five random samples of salted fishes represented by Sardine, Fesiekh and Molouha (25 0f each) were collected from fish markets located in Menoufia governorate, Egypt. The collected samples were kept individually in an insulated ice box and transferred directly to the laboratory for determination of their contents of histamine. Further, the application of Bacillus polymyxa as a biological trial to control the histamine in such salted fishes was also studied. The mean values of histamine levels in the examined samples of sardine, Fesiekh and Molouha were 10.82±0.64, 16.05±0.71 and 19.78±0.95(mg/100g), respectively. The number of accepted samples of salted fish according to their histamine content were 20, 18 and 15 by 80%, 72% and 60% and unaccepted samples were 5, 7 and 10 by 20%, 24% and 40%, respectively. The effect of B. polymyxa culture (1x107 cfu/g) on the levels of histamine experimentally inoculated to salted sardine fillets (50 mg/Kg) was excellent where its level was decreased to 35.2 mg/kg after 1 day, 21.8 mg/kg after 2 days and 14.5 mg/kg after 3 days with reduction percentages of 29.6%, 56.4% and 71.0 %, respectively.