Abstract Several studies have shown that canned meat products may be contaminated with fungal
elements, bacteria and even heavy metals which may occur during the transportation, storage and
handling processes. We conducted this study to determine the fungal, microbial and heavy metal
contents of canned meats in Saudi Arabia. Of the 13 canned meat samples studied, Aspergillus
and Penicillium were found in more than 70% of the total samples. Sequences of Penicillium species
isolated from meat samples generated a phylogenetic tree which shows that the studied isolates were
clustered in four groups. No bacterial contamination was noted in all of the samples. Nine of the 13
samples had iron concentrations above the permissible limit. All samples had zinc and copper levels
below the maximum permissible limit. Four samples had cadmium levels above the maximum permissible
level. All samples had levels of lead above the maximum permissible levels. These results
indicate that fungal elements and higher levels of heavy metals such as lead and cadmium can be
found in canned meat products. This may pose as a real danger to consumers, since canned meat
products are readily accessible and convenient in Saudi Arabia.