A total number of 100 samples of four types of frozen fish (Barbone, Sardine, Baca and Mackerel) were collected from different Alexandria markets. The samples were subjected to mycological tests to evaluate the fungal load of these frozen fish. The result showed that the predominant genera of the isolated mould from the 4 types of fish were Asperigellus spp. and Penicillium spp. In addition to other mould isolates these were Cladosporium spp., Fusarium spp., Alternaria spp., Nigrosporium spp., Paecilomyces spp., Mucor spp. and Rhizopus spp. It showed also that the predominant genus of isolated yeast, from the 4 types of fish, was Candida spp. and the other isolated yeast were Torulopsis spp., Rhodotorulla spp. and Geotrichium spp. This study showed how these types of frozen fish were being contaminated from different sources by yeast and mould. Also, the hazardous and public health importance of such contaminants were fully discussed and suggested recommendations to improve its quality and safety were explained to be implemented.
Key words: Yeast, Mould, Frozen fish, Barbone, Sardine, Baca, Mackerel.
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