الفهرس 
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Abstract
The present study was undertaken to high light the stat of knowledge on the rate of contamination of meat, milk and their products with fungi and aflatoxins. This was accomplished by:
A- Isolation and identification of fungi that contaminate meat, milk and their products.
B- Antifungal sensitivity of A. flavus and A. parasiticus isolates to some commercial antifungal agents.
C- Screening of the resistant strains of A. flavus and A.parasiticus for aflatoxin production.
D-Qualitative determination of aflatoxins in collected samples by thin layer chromatography.
E- Quantitative determination of aflatoxins in collected samples by a fluorometeric immunoaffinity method.
Samples: A total number of six hundred samples (600) were collected from cattle meat , milk and their products comprising frozen meat, minced meat, liver, kidney, luncheon, sausage, hawawchi, raw milk, yoghurt, hard cheese, fresh kareish cheese and fresh damietta cheese (50 of each).
The obtained results illustrated that:
I -In meat and meat products samples
1- The highest total mould count/g was obtained from the hawawchi samples, followed by sausage samples, luncheon and minced meat; whereas the frozen meat samples yielded the lowest count of mould.