This study was conducted on 90 random samples of beef and chicken meat meals (45of each) with weight 250gm
for chicken and 150gm for beef, at kitchen hospital level represented as fresh (raw), boiled and fried samples (15
of each) collected from a Governmental hospital in Kaliobia Governorate to evaluate the bacterial quality of them,
and hygienic health hazard of meat meals. The bacteriological examination resulted in, seven isolates of E. coli
were isolated from examined meat samples represented as 3 from fresh chicken meat with serotypes O55:H7;
O125:H18 and O78 (one from each type); 2 fried chicken meat with serotype O55:H7 and O125:H18 (one from
each type) and 2 from Fresh beef with serotypes O55:H7 and O125:H18 (one from each type). Meanwhile, they
failed to be isolated from boiled chicken meat; boiled beef and fried beef. In addition, 11 isolates of coagulase
positive S. aureus were isolated from examined meat samples represented as 4 (26.7%) from fresh chicken meat;
2 (13.3%) from fried chicken meat; 4 (26.7%) from fresh beef and one (6.7%) from fried beef. Meanwhile, they
failed to be isolated from boiled beef and chicken meat. Meanwhile, the present study failed to detect Salmonella
serovars from all examined meat samples