A total of one hundred and five random samples of meat products (15each of beef luncheon, chicken luncheon, turkey luncheon, salami, rose beef, basterma and pastrami) were collected and subjected to mycological evaluation. Moulds could be detected only in beef luncheon and basterma where their mean counts were 1.6 X10² ±29.6 and 2.8 X 10² ±37.4/gm respectively. The mean total yeasts counts/gm were 1.7X10⁴ ± 3.6x10³ , 2.8X10⁴  ± 8x 10³, 8.8 X10³ ± 3.7 x 10³, 9.4x10³± 1.4 x 10³, 1.2x10⁴ ±   3.8 x 10³ , 4.8X 10² ±10² and 2.6 X 10⁴ ± 3.1 x 10³ for beef luncheon, chicken luncheon, turkey luncheon, salami, rose beef, basterma and pastrami samples respectively. It was found that the highest count of all examined positive samples for moulds was 4x10² / gm and the lowest count was 10² while for yeasts the highest count of the examined samples was 5.8x10⁴ /gm and the lowest count was 10². Mucor spp., Penicillium vercosaum and Cladosporium spp. were isolated from the examined samples at varying percentages ranged from 16.6 - 50 %. The predominant species of yeasts isolated from beef luncheon, chicken luncheon, turkey luncheon, salami, rose beef, basterma and pastrami were Candida spp. followed by Rhodotorula spp. and then Crypotococcus species. The isolated moulds and yeasts from the examined samples were tested and evaluated for proteolytic and lipolytic activities. The public health significance of isolated moulds and yeasts as well as the sanitary precautions were mentioned.