الفهرس 
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Abstract
The present study was conducted on a total of 100 random samples of imported frozen beef cuts (25 forequarter, 25 flanks, 25 hind quarters and 25 briskets) collected from different meat markets of different sanitation levels in Alexandria province. The collected samples were examined mycologically to determine the spoilage moulds in different imported frozen beef cuts The result revealed that: 1. The positive samples for mould was (90%) of the examined imported frozen beef samples. 2.The incidence of mould in different imported frozen beef cuts which was 22(88%) of forequarter, 23(92%) of flanks, 20(80%) of hind quarters and 25(100%) of briskets beef cuts 3.The mean value of Total mould count in examined forequarter beef cuts, flanks beef cuts , hind quarters beef cuts and briskets beef cuts samples were 2.9 X 104±7.1 X 103, 2.3 X 104 ± 4.9 X 102,2.0 X 104 ± 1.0 X102and 2.5 X 104 ± 1.14 X103, respectively. 4.The incidence of different mould genera reported in examined samples of imported frozen beef cuts was Aspergillus spp., Penicillium spp., Cladosporium spp., Rhizopus spp., Mucor spp., Alternaria spp., Trichoderma spp., Helminthosporium spp., Phialophora spp., Geotrichum spp., Fusarium spp., Epidermophyton spp., Paecilomyces spp. and Trichophyton spp. were isolated at an incidence of 70%, 50%, 47%, 41%, 35%, 32%, 24%, 21%, 17%, 13%, 12%, 9%, 8% and 4% ,respectively. 5.Further identification of isolated Aspergillus species were reported as follows Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus and Aspergillus terreus in a descending manner type as follows 27%, 20%, 15% and 8 %, respectively. 6. While identification of isolated Penicillium species were reported as follows Penicillium verrucosum var. cyclopium, Penicillium nigricans, Penicillium oxalicum, Penicillium grisofulvum, Penicillium roqueforti, Penicillium expansum and Penicillium albidum in a descending manner type as follows 13%,10%,8%,7%,5%,4% and 3% ,respectively. 7.The incidence (92%) of yeast and reported Candida species, Torulopsis species and Rhodotorulla species were isolated at an incidence of 61%, 23% and 16%, respectively. 8. The incidence of yeast in different examined samples of imported frozen beef cuts which was 22(88%) of forequarter, 23(92%) of flanks, 25(100%) of hind quarters and 22(88%) of briskets beef cuts. 9. The mean value of Total yeast count in examined forequarter beef cuts, flanks beef cuts , hind quarters beef cuts and briskets beef cuts samples were 5.15 X 102 ± 1.99 X 10, 4.4 X 102± 2.5 X 10,1.8 X 102± 2.9 X10and 1.0 X 102± 0.5 X102, respectively. 10. The reduction percentage of Rosemary, Ginger, Cinnamon and mixture of three essential oils against Aspergillus flavus growth was20%, 25%, 33.3% and 33.3% , respectively. The public health hazard of the isolated mould and yeast from the examined imported frozen beef cuts samples was mentioned; also suggestive measures and recommendations for the improvement of the sanitary status and quality of imported frozen beef cuts were discussed.