Assessment of Quality and Safety of Some Imported and Locally Sourced Fish in the Egyptian Markets

A S FISH is a crucial and diverse protein source in many diets, its high susceptibility to spoilage necessitates close attention to quality and safety. This study assessed the quality and safety of both imported and locally sourced fish found in Egyptian markets through physicochemical, microbiological, and sensory analyses. While acceptable pH levels were observed across all samples, an alarming increase in ash content (except for frozen fish) was noted. Additionally, frozen, salted, canned, and smoked fish exceeded specific quality standards, particularly concerning smoked fish exceeding recommended limits. Although sensory evaluations deemed the organoleptic properties of most fish satisfactory, canned fish ranked highest, while salted fish fell short. Notably, the microbiological quality of some samples was concerning, suggesting potential lapses in sanitation and unsafe handling practices during processing and distribution.