Background and Objectives:  Fish and sea food are important economic products at many countries. Despite the high nutritional value of seafood products, there is higher perishable against environmental factors and microbial factors and it causes the process of spoilage in the fish to begin immediately after death.Therefore, the aim of this study was to isolate and identify the bacteria in green back gray mullet with abdominal contents under cold storage conditions, in order to reduce and prevent the spoilage process.
Methods: In this study,86 pieces ofIn this study, 86 pieces of green back gray mullet fish with contents inside the abdomen and type of abdominal emptying were freshly prepared from the fish market of Abadan city. Fish and ice samples in a ratio of 1 to 2 (w / w) with ionolite boxes were immediately transferred to a processing laboratory located at Khorramshahr University of Marine Sciences and Technology. For bacterial counting and identification, ice (0%) and refrigeration (4%) were stored for 16 days.
Findings: The results showed that the number ofmesophilic, psychrotrophilic, Staphylococcus and H₂S producing bacteria counts significantly increased during storage.
Conclusion:  The results of bacterial identification showed that Gram-positive bacteria of greenback grey mullet (Chelonsubviridis) stored at chilling were Micrococcusspp.,Staphylococcus, Listeria spp., Corynebacterium spp., Lactobacillusspp.,Bacillus, Staphylococcus spp. and Gram-negative bacteria of greenback grey mullet (Chelonsubviridis) stored at chilling were Pseudomonas spp., Klebsiellaspp.,Vibrio spp., Enterobacter,Aeromonas, Shigella,Serratia.