M eat products are the most palatable of highly nutritive value foods for human being as they are important sources for protein, fat, essential amino acids, minerals, vitamins and other nutrients (Biesalski, 2005). On the other hand, they are considered as an ideal culture medium for growth of many organisms because of the high moisture, the high percentage of nitrogenous compounds, plentiful supply of minerals, some fermentable carbohydrates (glycogen) and of a favorable pH for most microorganisms (Alahakoon et al., 2015). Moulds are common inhabitants of soil, water and may be dispersed through the air and water and by the activities of small animals, particularly insects (Rawat, 2015). Mould gaining access into meat product from meat, spices, and other ingredients, from environment, equipment, and handlers during processing affect the status of the products (Morshdy et al., 2015). Contamination of meat products
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