Mycological Aspects of Fresh and Processed Meat With A Special Respect To Proteolytic and Lipolytic Moulds

The present investigation was designed to study the total mold counts in a total of 105 samples represented by Cased luncheon, Sliced luncheon, Beef burger, Kofta, Fresh sausage, Basterma, and Fresh meat slices (15 of each) which were collected from diffeIsolation and identification of existed mold genera as well as determination of lipolytic and proteolytic activity of such mold and total aflatoxin residues in some examined samples.The results revealed that the mold could be detected in (2) 13.3%, (9) 60%, (13) 86.6%, (14) 93.3%, (12) 80%, (12) 80% and (12) 80% in examined luncheon, sliced luncheon, beef burger, kofta, fresh sausage, basterma and meat slices, respectively. The obtai