الفهرس 
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Abstract
Sixty local fish samples (each sample represented by one kilogram) were
randomly collected from various regions at Damietta governorate (Egypt).
The surveyed samples consisted of 20 tilapia fish, 20 mullet, 10 bass and 10
shrimp then analyzed for their contents of antibiotics, organochlorine
pesticides, and malachite green residues. The mean ±S.E values for DDT,
DDD, DDE, alderin, dieldrin, heptachlor, heptachlor epoxide, α HCH, γ –
HCH, endosulfan and γ-chlordane residues in all examined fish samples were
estimated in this thesis. Effect of heat treatment (microwaving, roasting and
boiling) was experimentally studied in all previous pesticides.
The mean ± S.D values of malachite green residues contents were as 1.558 ±
0.165 ppb in mullet, 1.374± 0.326 ppb in tilapia, 0.719 ± 0.148 ppb in bass,
as well as 1.213± 0.130 ppb in shrimp, while the minimum values were < 0.3
ppb and the maximum residues levels were as 2.61, 2.76, 1.18, 1.43 ppb
respectively. Mean values of malachite green residues after microwaving as
0.24±0.13 ppb of analyzed samples. The reduction percentage was by
81.80%. Mean values of malachite green residues after roasting was
0.88±0.50 ppb of analyzed samples. The reduction percentage was by
32.90%. Malachite green residues were completely reduced (100%) by
boiling method in all examined samples.