الفهرس 
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Abstract
Atotal of one hundered random samples of cooked head meat, liver, kofta and mixed offal (25 samples of each) were collected from street vendors level in Kalyobia, Giza and Cairo governorates. All collected samples were examined to determine their microbial quality. The differences between the examined samples of cooked meat products as aresult of Enterobacteriaceae and coliform counts were significant (P < 0.05) as a result of product type.
Concerning Salmonella serotypes, S. entritidis was isolated from 8% , 12% and 4% of the examined samples of liver, mixed offal and kofta, respectively. Also, S.typhimurium was isolated from 8% and 4% of the examined samples of liver and kofta, respectively. While, Salmonella serotypes failed to be isolated from all the examined samples of cooked head meat products were free from Salmonellae.
Finally, the significance of isolated bacteria in ready- to- eat meat products and possible sources of contamination as well as some recommendations to improve the quality of these products were discussed.