A grand total of 80 random samples of cooked beef and chicken meat (40 of each) represented by boiled beef (20), fried beef (20), boiled chicken meat (20) and fried chicken meat (20)sample weight 100gram from a governmental hospital at various times in Kalyobia governorate, Egypt were collected for microbiological examination. The average values of APC, Enterobacteriaceae, coliform and staphylococcal counts were 5.07x10⁴ ± 1.12x10⁴, 7.48x10⁴ ±1.29x10⁴, 5.67x10³± 0.87x10³ and 3.27x10³ ± 0.46x10³ cfu/g for boiled beef meat ,8.31x10³±2.05x10³, 3.95x10³±0.62x10³, 2.01x10³±0.33x10³ and 9.58x10³±2.08x10³ cfu/g for fried beef meat, 9.64x10⁴±2.25x10²., 2.21x10⁴±0.38x10⁴ , 1.06x10⁴±0.17x10⁴ and 4.42x10³±0.75x10⁴ cfu/g for boiled chicken meat and 7.18x10⁴±1.44x10⁴, 8.73x10³±1.96x10³, 6.40x10³±1.23x10³ and 2.10x10³±0.32x10³ cfu/g for fried chicken meat. Moreover, the incidence of serologically identified E. coli as Enteropathogenic E. coli (E. coli O₁:H₇, E. coli O₇₈ and E. coli O₁₁₄: H₂₁), Enterotoxogenic E. coli (E. coli O₁₂₅:H₁₈) Enteroheamorrhagic E. coli (E. coli O₂₆:H₁₁ and E. coli O₁₁₁:H₄) and Enteroinvasive E. coli (E. coli O₁₂₄). The public health importance of the isolated microorganisms and the recommended points were discussed.