الفهرس 
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Abstract
A total of 26 species assigned to 11 genera were isolated from the various tested types of processed meat products (luncheon, beef burger, sausage and basterma) on DRBC medium. The highest fungal population was recovered from luncheon (5862.1 Colonies / g in all samples), followed by basterma (4197.69 Colonies / g in all samples). Fungal count in beef burger and sausage were (2885.76 and 2405.92 Colonies / g respectively). Processed meat products (luncheon, beef burger, sausage and basterma) are contaminated with several fungal species and the total count of fungi increased by increasing of storage period. Most of processed meat product samples were contaminated with aflatoxin B1, B2, G1, G2 and ochratoxin A. In addition, most of isolated species had the ability to produce mycotoxins and these mycotoxins are extremely harmful, sometimes lethal to animals and human. Proteolytic and lipolytic enzymes are produced by most isolated species which affect the quality of product. Positive effect of spices extracts as antimicrobial and antioxidant agents. Therefore, the processed meat products considered unsafe for human consumption.