الفهرس 
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Abstract
The current study was conducted on a total of 100 samples of meat products represented as luncheon, beef burger, sausage and minced meat (25, each) which were randomly collected from different supermarkets andbutchers in Zagazig city at different sanitation levels and trade name. The present assessment was planned to screen the fungal status of some meat products as following: First, determining the total mould count (TMC). Second, isolating, identifying and prevalence of the moulds isolates. Third, Scanning the anti-A. flavus properties of several volatile oils using agar well diffusion method. Finally, trials for improving the quality and shelf-life of formulated beef burger which artificially polluted with A. flavus by cinnamon oil, lemongrass oil and thyme oil at concentration of 1 % and 2 % of each at zero, 3rd, 6th, 9th and 12th day of chilling at 3 ± 1ºC.
The obtained results showed that the most contaminated sample was sausage 20 (80 %), followed by beef burger 18 (72 %), then luncheon 16 (64 %) and minced meat 10 (40 %).
It’s evident from results that five mould genera were isolated in the current study and identified as Aspergillus, Penicillum, Cladosporium, Alternaria and Mucor. Aspergillus genus was isolated and identified at 16.67 %, 16.67 %, 50 % and 60 % from luncheon, beef burger, sausage and minced meat samples, respectively. Both Penicillum and Cladosporium genera could be isolated from luncheon, beef burger and sausage only and failed to be isolated from minced meat samples. Alternaria spp. was the only mould spp. that wasn’t identified from the screened samples except in luncheon samples, it was found in 8.33 %. Mucor spp. was only isolated at 12.50 % and 40 % in sausage and minced meat samples, respectively.