A total of 150 samples o/di//crent/is/i products inc/tided 50 samples from ea ci? of canned fishes ( 25 each of Tuna & Mackerel) ,snioked fishes (25 each ofSalmon & Herring) and Salted fishes( 25 each of Fesieich & Sardine I ii’ei’e collected from di/jerent loca/ities of di/fereni stozitatioii levels at Kalyobta Cairo and (ihi (Jovernorates Collected cainp/e.v li’eiiJ ((17(1/ysed for determination of their pH histamine levels and baeteriologiea/ly for /‘Lctamine producing bacteria The obtained results revealed that the mean va/ties 0/ p11/br each of I ima Mackerel Salmon Herring Fesiekh and Sardine i ‘crc 6. I. 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 exantined/ish products samples were 10.096 ± 2.10, 11.120 ± 2.49, 7.546 ± 1.83, 14.236 2.61 .26.752 ± 2.94 and 29.296 ± 297, respectively. In comparison , 44%. 52% 20 % 64 %, 100% and 100% of the examined Tuna. Mackerel Salmon , Herring Pesiekh and Sardine samples contained histamine exceeded the ieconuiieiided levels by Egyptian Standards (1990 199/ 1994, 1995 and I 996 ) (10 mg / / 00 go? 0/muscles I Clostridizun perfHngens, /Znierohacier aerogenes. bnterobacier cloacae, 1~. colt, Proteus inorganit, F. vulgaris, , Pseudomonas aeruginosa. Klebsiel/a pne:.imoniae and Bacillus cereus could be isolated,from the examined sunples wit/i di/jinent percent a~t~es. The public health significance of his/am me in fish products and methods of prevention acre discussed.