One hundred random samples of chicken Shawerma sandwiches were collected  separately from different restaurants with variant localities at Mansoura city and subjected to bacteriological examination for determination of aerobic plate count; Staph. aureus count and its enterotoxins; E. coli count  and its toxins; Bacillus cereus count and incidence of Salmonella. The log mean counts were 5.5±3.2, 2.2±1.6, 3.3±1.8 and 2.4±1.9 cfu/g for aerobic plate count; Staph. aureus; E. coli and Bacillus cereus counts respectively, with an incidence percent of 18%, 22%, 32% and 10% for Staph. aureus; E. coli; Bacillus cereus and Salmonella. Meanwhile, 3 out of 18 isolated Staph. aureus strains were enterotoxigenic which produce a SEE and SED  enterotoxins and one isolate of E. coli produced Stx1. Salmonella typhimurium could not be detected in the examined chicken shawerma sandwiches. This study confirms that chicken Shawerma sandwiches may serve as a source of potential public health hazard. Thus, corrective action needs to be employed to minimize the risk of consuming this type of fast food during its cooking and serving, in addition handling and personal hygiene of the food vendors are the major factors of foodborne pathogens.