ABSTRACT
A total of 50 random samples of fresh fish fillets collected from different localities were examined bacteriologically to find out their bacteriological quality. The mean values of aerobic plate counts at 20 C and 37 C, enterobacteriaceae count, Staph. aureus count, MPN of coliforms and MPN of E. coli for tested fish fillet samples were 26 x 10[6], 76 x 10[5], 24 x 10[5], 4 x 10[3], 2 x 10[4] and 2 x 10[2] organisms / gm. respectively. The aerobic plate counts at 37 C were obviously lower than 20 C as 52% of fillet samples were below 10[5] / gm and 82% did not exceed 16[6] / gm, while at 20 C 72% of samples were higher than 10[6] / gm. And 28% exceed 10[7] / gm. Salmonellae were not detected in any sample. Most of the samples showed high bacterial contamination as well as bacteria of faecal origin indicating insanitary handling and preparation. Suggestive hygienic measures for handling, preparation and storage of such fish product were discussed