الفهرس 
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Abstract
Mold contamination and aflatoxin residues were examined in one hundred and forty random samples of frozen chicken breast, thigh, gizzard, heart, liver, chicken burger, and cooked chicken luncheon (twenty of each). Mold colonies were detected in 100% and 30% with mean values of 3.42±0.71 and 1.29±0.30 log10CFU/g in the chicken burger and cooked chicken luncheon, respectively. The identified species were Aspergillus 76/140 (54.3%), Penicillium 39/140 (27.9%), Alternaria 35/140 (25%), Cladosporium 30/140 (21.4%), Rhizopus13/140 (9.3%), Acremonium 10/140 (7.1%), Mucor 9/140 (6.4%), Fusarium 7/140 (5%) and Sporotricum 7/140 (5%). The identified Aspergilli were Aspergillus niger, A. flavus, A. fumigatus, A. parasiticus, A. ochraceus, and A. terrus with total percentages of 53(37.9%), 25(17.9%), 21(15%), 5(3.5%), 5(3.5%) and 8(5.7%), respectively. The proteolytic and lipolytic activity detected in all examined species between high, moderate, and weak degree except A. parasiticus shows only lipolytic activity. The examined samples had variable incidence and concentrations of aflatoxin residues (20%) 1.49±0.53, (15%) 1.89±0.89, (55%) 8.79±14, (25%) 1.64±0.38, (20%) 2.3±0.72, (65%) 9.21±1.12, (35%) 4.12±0.68 µg/ kg in examined frozen chicken breast, thigh, gizzard, heart, liver, chicken burger and cooked chicken luncheon, respectively. Thus, strict hygienic measures during the production of chicken products should be adopted to minimize the changes in nutritional quality due to growth proteolytic and lipolytic mold, in addition, to protecting human health from aflatoxin residues.