The present study was performed on 150 random samples of Fresh, half cooked (nuggets) and cooked (grilled) chicken meat (50 of each) were purchased from retail chicken butchers, different supermarkets and restaurants in Kaliobia Governorate, Egypt, to evaluate their bacterial quality and safety. Bacteriological examination of chicken meat samples revealed that, the mean values of APC, Enterobacteriaceae, Coliform, Staphylococcus and S. aureus (cfu /g) were 9.88×105 ±0.61×105; 3.36×10 4±0.26 ×104; 1.43×10 4±0.16 ×104; 2.71×103 ±0.17 ×103 and 2.05×103 ±0.24 ×103 in fresh, 5.48×104±0.23×104; 3.15×102±0.15 ×102; 1.00×102±0.08 ×102; 1.73×102±0.11 ×102 and 1.26×102±0.19 ×102 in half cooked and 4.50×104±0.22×104; 2.06×102 ±0.13 ×102; 1.09×102 ±0.10 ×102; 1.05×102 ±0.09 ×102 and 1.02×102 ±0.15 ×102 cooked chicken meat samples respectively. Moreover, the incidence of E. coli were 14% in fresh O55: H7(6%); O125: H21(4%); O111: H2 (2%) and O146: H21(2%); 6% in half cooked O55: H7(2%); O125: H21(2%) and O111: H2(2%) and 6% in cooked chicken meat samples O55: H7(4%) and O111: H2(2%). Meanwhile, the incidence of Coagulase positive S. aureus were (38%) (26%) and (20%) in fresh, half cooked and cooked chicken meat samples. According to SET- RPLA test, 7 strains out of 12 examined strains were enterotoxigenic. In addition, PCR showed that S. aureus enterotoxins sea, seb, sec, sed, see were detected in 10 S.aureus isolate from samples.