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Abstract
This study was conducted on 150 samples of traditional luncheon, basterma and
Alexandria semi dry sausage (50 of each) after collecting from different sanitary levels
supermarkets m Port-Said city to be examined for the presence of mould
contamination. The study demonstrated that Aspergillus and Penicillium species were
the most predominant in the examined samples. The further identification of
Aspergillus and Penicillium species declared that A. niger and P. verrucosum \’{II’
cyclopium were the most isolated species. The antifungal effect of aqueous extract of
some wild herbs and oleoresins was tested upon the growth of some mould species
that were predominantly isolated from the examined meat products (A. niger and
P. verrucosum var cyclopium). Garlic was found to possess the highest reduction
percent in growth of the tested mould species followed by oregano and rosemary.
Also the antifungal effect of some approved chemicals such as sorbic acid and
potassium sorbate was tested. Production of luncheon, basterma and semidry sausage