A grand total of randomly hundred samples of poultry meat products (fresh pane, luncheon, burger and popcorn) 25 of each were collected from various supermarkets in different cities at Gharbia Governorate, Egypt for bacteriological examination of aerobic plate count, Staphylococcal, Enterobacteriaceae, Psychrotrophic, Coliform and Yeast and Mold counts (cfu/g) which were 3.6×10 5 ± 1.9×10 5 , 4.2×10 2 ±1.2×10, 1.9×10 3 ± 1.1×10 2 , 1.9×10 3 ± 1×10 2 , 4.3×10 2 ± 1.1×10 and 2.2×10 2 ± 2.1×10 in fresh pane, 2.2×10 5 ± 1.3×10 5 , 3.8×10 2 ± 1.3×10, 2.03×10 3 ± 1.01×10 2 , 3×10 3 ± 2.2×10 2 , 5.2×10 2 ± 1.02×10 2 and 2×10 2 ± 1.6×10 in luncheon, 4.2×10 4 ± 1.2×10 3 , 4.8×10 2 ± 1×10 2 , 1.5×10 2 ± 1.1×10 2 , 1.8×10 2 ± 1.1×10 2 , 3.3×10 2 ± 1.6×10 and 1.06×10 2 ± 0.5 in burger, 3.7×10 4 ± 2.1×10 3 , 3.9×10 3 ± 1.5×10 2 , 2.8×10 2 ± 1.2×10, 3.01×10 2 ± 0.5×10, 2.03×10 2 ± 1.2×10 and 3.3×10 2 ± 1.2×10 in popcorn samples, respectively. Also, the incidence of coagulase positive Staphylococcus aureus isolated from fresh pane, luncheon, burger, and popcorn were 23.17%, 39.70%, 23.07% and 47.14% respectively. Moreover, fifteen isolates of E. coli serotypes were isolated from examined samples represented as E. coli O78 (46.66%), E. coli O124 (13.33%), E. coli O114(13.33%), E coli O128:H2 (6.66%) and E coli O142 (20%). The importance of the isolated microorganism and the recommended requirements to prevent or even minimize contamination of chicken meat product were discussed APC Chicken meatFood borne pathogens