Microbiological Profiles and Storage Temperatures of Egyptian Fish and Other Sea Foods.

Raw and cooked fish and other sea foods (108 samples) were collected from hotels of different classes, restaurants, markets, street vendors, and small cook-shops and analyzed for common foodborne pathogens. Salmonellae were isolated from two samples of raw shrimp, but not from raw fish and other seafoods. Shigella was isolated from one sample of raw fish and from two samples of raw shrimp.