Atotal of 80 samples of pies, 40 each of meat and poultry pies were collected from different restaurants of Assiut city and                  analyzed bacteriologically (count of aerobic bacteria, coliform, faecal coliform Staph aureus, E.coli and isolation of Staph  aureus, Clostridium perfringens, Escherichia coli and Listeria monocytogenes). The mean values of aerobic plate count and Staph. aureus counts were 8×10⁴ and 5X10cfu/g of examined meat pies while that of poultry pies were 8.3 x 10⁵and 6 x 10² cfu/g respectively. A signifhcant difference in such counts was observed between the two types of pies examined. Regarding the MPN of coliform and faecal coliform, the mean values were 1.1X10 and 0.5X10 for meat pies whereas the corresponding values for poultry pies were 0.7 X10 and 0.5 X10 respectively. However, Staph. aureus, Clostridium perfringens, Escherichia coli and Listeria monocytogenes were isolated from 82.5,17.5,7.5 and 15% of the examined meat pies while poultry pies contained such organisms in 77.5,12.5,12.5 and 22.5% of the examined samples. The public health importance of recovered microorganisms as well as some recommended measures for improving the quality of such products were discussed.