Paper Title
Fungal Spoilage in Some Fish Marketed in Saudi Arabia

The low cost of fish in comparison to the cost of meat gives it a high advantage. However, the fungal contamination leading to spoilage of fish and causing public health hazard. This study aimed to survey and identify fungal spoilage species of some marine fish which marketed in Saudi Arabia.A total of one 160 samples from 8 types of fishes; Rabbitfish “Siganus rivulatus”, Red sea Bream “Pagrus pagrus”,Red mullet “Mullus surmuletus”, Spangled emperor “Lethrinus nebulosus”,Spanish mackerel “Scomberomorous commerson”,Salmon “Salmoniformes”, Whiteleg shrimp “Litopenaeus vannamei”, and Yellowfin hind“Cephalopholis hemistiktos”20 fish from each fish type. Samples prepared and plated on PDA and SDA, incubated for 3-7 days/ 28±2ᵒC and examined daily. Macroscopic and microscopic identified with lacto phenol cotton blue to detect fungal structures. Result revealed that; 33.1%, 5.1%, 14.5, 7.1%, 6.1%, 3.1%, 7.1%, 1.1.%, 5.1%, 2.1% and 12.5% from; Aspergillus niger, Aspergillus flavus, Aspergillus carbonius, Aspergillus parasiticus, Aspergillus fumigatus, Aspergillus oryzae, Rhizopus oryzae, Alternaria alternaria, Penicillium spp., Candidia spp. and Saccharomyces spp. respectively. 61.3% of the tested fish samples were carrying fungus species, the highest incidence of fungal spoilage were in; Salmon, Solider bream, Rabbitfish, Spanish mackerel, Whiteleg shrimp, Red mullet, Spangled emperor, and Yellowfin hind fish, respectively. More attention in fish rearing facilities, caution should be taken by consumers in preparation and applying perfect cooking in consuming fish and more education and efforts should be developed by fish farmers to avoid fish ponds contamination.We recommended to further research should be done on fungal contaminations. Keyword - Aspergillus spp., Penicillium spp.,Saccharomyces spp., Rabbitfish, Solider bream, Red mullet.