A total of 150 samples of different fish products included 50 samples from each of canned fishes ( 25 each of Tuna & Mackerel ) , smoked fishes ( 25 each of Salmon & Herring) and Salted fishes( 25 each of Fesiekh & Sardine ) were collected from (afferent localities of different sanitation levels at Kalyohia Cairo and Giza Governorates .Collected samples were analysed for determination of their pH, histamine levels and bacteriologically.* histamine producing bacteria The obtained results revealed that the mean values of pH for each of Tuna , Mackerel , Salmon , Herring ,Fesiekh and Sardine were 6.1. 6.5, 6.1, 6.3, 6.4 and 6.2 , respectively. On the other hand , the mean values of histamine levels measured in the same examined fish products samples were 10.096 + 2.10, 11.120 ± 2.49, 7.548 ± 1.83, 14.236 LL: 2.61 ,26.752 + 2.94 and 29.296 + 2.97 , respectively. In comparison , 44% , 52% , 20 % ,64 %, 100% and 100% (?f. the examined Tuna , Mackerel ,Salmon , Herring .Fesiekh and Sardine samples contained histamine exceeded the recommended levels by Egyptian Standards ( 1990 , 1991 ,1994, 1995 and 1996 ) ( _10 mg / 100 gm of muscles ) . Clostridium perfringens, Enterobacter aerogenes, Enterobacter cloacae, E. coli, Proteus morganii, P. vulgaris, Pseudomonas aeruginosa, Klebsiella pneumoniae and Bacillus cereus could be isolated from the examined samples with different percentages. The public health significance of histamine in fish products and methods of prevention were discussed.