Storage of table eggs in refrigeration is a popular habit but it may be lead to different degree of contamination with pathogens and increase the risks of illness in humans. A total of 75 chicken table eggs (grades II) were collected from 5 farms (15 of each) in Alexandria province and which were stored in refrigerator at 5 °C. The collected eggs were divided into three groups (25 of each): 1^st group at zero time of storage (at laying day), 2^nd group after one week of storage and 3^rd group after two weeks of storage. They were analyzed for bacterial and fungal contamination on their shells and internal contents. The results of the current study indicated that the egg shells had the highest while the internal contents had the lowest load of both bacterial and fungal contamination. The isolated bacterial species were identified into E.coli, Enterobacter spp., Enterococcus spp < /em>., Klebsiella spp., Citrobacter, Pseudomonas spp < /em>. and S. aureus, while, the isolated moulds species were Aspergillusspp., Penicillum  spp., Cladosporum  spp., Fusarium, Rhiopus  spp. and Mucor spp < /em>.