60 samples of meat products 20 each of minced meat, luncheon and basterma were collected from Assiut City market and subjected to mycological examination. The total mould count per gram of examined samples of meat products ranged from 110 to 100 x 10
with a mean value of 10 x 109 , while the total yeast count was 80 to 150 x 10 with a mean value of 46 x 10.
The isolated mould genera were Penicillium, Aspergillus, Mucor, Geotrichum, Cladosporium and Fusarium, Penicillium and Aspergillus were the most predominant genera. Moreover, the genera were further identified into P.verrucosum var.cyclopium, P.verrucosum var. verrucosum, P.citrinium, P.digitatum, P.waksmanni, P.italicum, P.granulatum, P.chrysogenum, Pobrevicomppactum, P.claviformi and P.expansum, while the genus Aspergillus into the spp.A.niger, A.flavus, A.fumigatus, A.sodywii, A.terreus, A.candidus, A.repens and A.amstelo dami. The isolated yeast genera were Debaryomyces with the spp. D.nicotianae; D.kloeckeri, D.hansenii, D.subglobosus and D.vini; Torulo psis with the spp. T.etchellsi, T.glabrata and T.Candida; with the spp. C.deformans, C.zeylanoides, C.pseudotropicals, C.pilliculosa, C.par apsilosos, C.tropicalis and Cokrusei; Saccharomyces with the spp.S. cerevisiae, Sofragilis and S.unisporus: Trichosporen with the spp. T.fermentans and Rhodotorula with the spp. Rh.auranthiaca and Rh.mucilaginosa.