ABSTRACT: Twenty samples rabbit carcasses, were randomly collected from supermarkets and poultry and rabbits’ shops at ZagazigCity, Egypt Samples were subjected to both chemical and bacteriological examination. The pH of examined rabbit carcasses ranged from 5.75 to 5.86 with amean value of 5.81 ± 0.03. The total volatile basic nitrogen (TVBN) ranged from 6.14 to 7.27 with a mean value of 6.7 ± 0.33 mg/100g in examined rabbit samples and thiobarbituric acid (TBA) ranged 0.19 to 0.31 with a mean value of 0.25± 0.03mg malonaldhyde/kg for all examined rabbit carcasses. Regarding bacteriological examinations, the APC in shoulder and thigh muscleranged from 5.32 to 7.39 and from 4.48 to 7.76 with mean values of 6.57 ± 6.16 and 6.83 ± 6.40 log₁₀CFU/g, respectively.However, the Staphylococcus count ranged from 3.97 to 5.34 and from 3.08 to 6.00 with mean values of 4.79 ± 4.38 and 4.87 ± 4.69 log₁₀CFU/g in shoulder and thigh. In addition, the Enterobacteriaceae ranged from 3.00 to 6.11 and from 3.00 to 6.41 with mean values of 5.6 ± 4.95 and 5.71 ± 5.2 log₁₀CFU/g in shoulder and thigh.The MPN ranged from 2.97 to 5.38 and from 2.56 to 5.38 with mean values of 4.76 ± 4.22 and 5.02 ± 4.38 log₁₀ CFU/g in shoulder and thigh samples, respectively.In conclusion rabbit meat contaminated with various bacteria which, may cause public health hazards but the chemical parameters within the acceptable level.