This study was carried out on 60 samples of fresh minced meat (200 g) for each to evaluate the effect of both gamma irradiation and 0.1% natamycin on elimination of total mould and yeast count. Samples were divided into 5 groups (12 for each), all samples were sterilized by using gamma irradiation at dose 10 kGy then artificially inoculated with Candida albicans and Aspergillus niger at infected dose 10⁵ cfu/g,1^st group not treated (control), 2^nd, 3^rd, and 4^th groups were exposed to gamma irradiation at doses of (2.5, 4.0, 6.0 kGy) respectively.  While 5^th group treated with 0.1% natamycin by spraying. All samples chilled at (4°C) for 15 days. Total mould and yeast count were detected at zero, 5, 10, 15 days of storage. The results showed that there was a significant difference between non-irradiated (control) samples and irradiated samples at (2.5, 0.4, 0.6 kGy) at zero, 5 and 10 days of storage and there was a significant difference between doses of 4.0 and 6.0 kGy at15 days of storage as the control samples were spoiled, the samples exposed to 6.0 kGy were contained less mould and yeast growth than that exposed to 4.0 kGy irradiated dose. Samples treated with natamycin 0.1% showed a significant decrease in total mould and yeast count in comparison with untreated (control) group at 5, 10 days of storage day. As well as there was significant differences between treated samples at 15 days of storage and each treated samples at 5 and 10 days of storage.