A total 75 samples of some selected meat additives including 14 types and casings used in meat production
were mycologically examined. Five samples of each of the following were examined: black pepper, cummin, capsicum, mixture (of the three), cinnamon, fanugreek, coriander, nonmeat protein (soyaprotein), milk powder, starch, rice, common salt, onion. 1831 moulds were isolat d. eedee ong casings. 633 (34.57%) Penicillium, 572 (31.20%) Aspergillus, 633 (34.57%) Cladosporium, 96 (5.24%) Rhizopus, 50 (2.73%) Verticillium, 45 (2.45%) Scopulariopsis, 25 (1.37%) Absidia, 11 (0.60%) Mucor, 8 (0.44%) Alternaria, 5 (0.27%) Fusarium, 4 (0.23%) Thamnidium. It is evident from obtained results that the incidence of moulds was 29.66%, 4.21%, 5.77%, 3.00%, 0.60%, 1.53%, 7.97%, 7.81%,8.36%, 11.03%, 1.80%, and 2.24% for black Pepper, cummin, capsicum, mixture,cinnamon, fenugreek, coriander, Soya-protein, milk powder, starch, rice, common salt, onion, garlic, and casings respectively.