الفهرس 
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Abstract
One hundred samples of poultry meat products were collected from different supermarkets at Kalyobia and Cairo governorates and examined for detection of mould, yeast contamination as well as aflatoxins product from Aspergillus flavus species isolated from the same samples.
In chicken burger the percentages of contamination with mould and yeasts were 65% and 100%, with mean values of 1.30 x 104± 0.6 x 104
and 5.38 x 104± 1.17x104, respectively. The mould genera isolated from chicken burger were Aspergillu (which further identified into A. niger, A. ochraceus and A. flavus), Pencillium, Mucor, Scopuloropsis, Cladosporium, Geotrichum, Fusarium and Alternaria. While the yeast genera isolated were candida, Rhodotorula, Saccharomyces and Trichosporon. All the isolated strains of Aspergillus flavus from chicken minced meat could produce aflatoxine131,B2,Gi andG2 in Yeast Extract Sucrose media (YES).
In chicken frankfurter, the percentage of contamination with mould and yeasts were 100% (of each) with a mean values of 5.96 x 103 ±3.08x103and 1.16 x 105 ± 0.46x105 respectively. The mould genera isolated from chicken frankfurter were Aspergillus (which further identified into A. niger, A. ochraceus, A. flavus, A. fumigatus and A. candidus), Penicillium, Cladosporium, Geotrichum, Fusarium and Alternaria. While, the yeast genera isolated were Candida, Rhodotorula, Saccharomyces, Trichosoporom and Debaromyces. . All the isolate strains of Aspergillus flavus from chicken minced meat could produced aflatoxine B1,B2,G1 andG2 in Yeast Extract Sucrose media (YES).
In chicken luncheon, the percentage of contamination with moulds and yeast were 90% and 85% respectively, with a mean values of 5.42 x 104±1.99x104 and 2.42 x 105 ± 0.69 x 105 respectively. The moulds genera isolated from chicken luncheon were Aspergillus (which further identified into A. niger, A. ochraceus, A. flavus & A. fumigatus) , Penicillium, Trichoderma, Mucor, Scopuloropsis, Cladosporium, Geotrichum, Fusarium, Alternaria and Rhizopus species, while the yeast genera isolated were Candida, Rhodotorula, Saccharomyces, Trichosoporon and Debaromyces. All the isolated strains of Aspergillus flavus from chicken minced meat could produce aflatoxine 131,B2,G1
andG2 in Yeast Extract Sucrose media (YES).
The obtained results revealed that the percentage of mould and yeast contamination of chicken minced meat were 100% for each ,with mean values of 2.83 x 105 ± 0.37x105 and 5.83 x 105 ± 0.82x 105 ,respectively. The mould genera isolated from chicken minced meat were Aspergillus (which further identified into A. niger, A. ochraeus, A. flavus, A. fumigatus and A. terrus), penicillium, Trichoderma, Mucor, Scopuloropsis, Cladosporium, Geotrichum, Fusarium, Alternaria and Rhizopus. While, the yeast genera isolated were Candida, Rhodotorula, Saccharomycets, Trichosporon, Torolupsis and Debaromyces. All the isolated strains of Aspergillus flavus from chicken minced meat could produce aflatoxine B1,B2,G1 andG2 in Yeast Extract Sucrose media
(YES).
In chicken sausage the percentage of contamination with moulds and yeasts were (90% of each) with a mean values of 7.83 x 103 ±3.08x103 and 1.32 x 105 ± 0.46x105 respectively. The mouldgenera isolated from chicken sausage were Aspergillus (which further identified into A. flavus, A. fumigatus and A. versicolor), Penicillium, Cladosporium, Geotrichum, Fusarium, Alternaria and Neosartorya. While, the yeast genera isolated were Candida, Rhodotorula, Saccharomyces and Trichosoporon. The isolated strain of Aspergillus flavus from chicke sausage could not produce aflatoxine B 1,B2,G1 andG2 in Yeast Extract Sucrose media (YES).
Accordingly, the public health significance of isolated mould and yeasts and source of contamination as well as some recommendations to control contamination of poultry meat products were discussed.