A grand total of 90 random samples of smoked herring fishes (30 Un packed –30 packed – 30 fillet) were collected from
different markets at Monofia governorate. The samples were subjected to mycological examination for count, isolation
and identification of mould and yeast. Also Molecular identification of aflatoxinogenic A. flavus was carried out. The
incidence of mould in the examined samples (unpacked, packed and fillet) were 100%, 83.3% and 66.7%, respectively.
While the incidence of yeast in the examined samples (unpacked, packed and fillet) were 90%, 66.7% and 33.3%,
respectively. The mean total mould counts /g was 1.9×10⁵, 2.1×10⁴, 2.5×10³ for unpacked, packed and fillets, respectively.
The mean total yeast counts/g was1.7×10⁵, 2.1×10⁴,1.3×10², respectively. The results indicated that un packed smoked
herring fish were more contaminated with mould and yeast. Molecular identification of aflatoxinogenic A. Flavus was
positive for three sets of different virulence genes (omtA, ver-1, and nor-1) which involved in aflatoxin biosynthetic
pathway.