The aim of the present work is to determine the physical. chemical properties and some pathogenic densities include psychrophiiies. mesophilies. Staphyfoccus aureus. Closfridfa Spp. Salmonella spp. Shigeffa Spp.. Compylobacfer spp. total coliform and L. monocyfogenes in some chicken procducts purshared from local markets in Cairo city. The results showed that the protein percentage ranged from 15.2% to 15.6% in burger, 13.3% to 13.4% in nuggets. 13.45% to 16.3% in kofta. 11.3% to 14% in luncheon and 13.5% to 14.96% in sausage. Thiobarbfturic acid (TBA) mg! 1009 ranged from 0 to 2.69 mg! 100g in luncheon. sausage. burger. kofta and nuggets. Microbiological counts showed that all the examined samples ranged from 88 x 10‘1 to 15 x 10? in aerobic bacterial count. All the examined samples were accepted with Egyptian Standard method for psychrophilic bacteria. mesophilic bacteria. Staph. aureus and clostridia except sausage samples collected from Nasr City for Staph aureus. Also for kolta and nuggets exeption was in mesophilic for samples collected from Shubra. Nasr City and Down Town. However. all the samples are free from Salmonella. Shigella and E. coli except the samples collected from Shubra and Down Town. For the campylobacter. in Shubra. it was found in 66.5 and 33.5% for burger and nuggets. respectively. in Down Town. it was found in 33.5. 66.5. 66.5 and 33.5% for burger nuggets. kofta and luncheon.