Seventy samples of raw meat and meat with different additives cooked in aluminium utensils were investigated for aluminium residues (10 samples each of raw meat, boiled meat either alone or with tomato, onion, salt, spices aswellas with mixing of all the previous additives). Aluminium residues was detected in 100% of the specimens. The highest concentration was detected in meat cooked with all additives while the low concentration was detected in meat boiled in water without adding any ingredients. Mean aluminium values in the examined samples obtained from raw meat, boiled meat and cooked with adding tomato, onion, salt, spices and with mixing of all the previous additives were 8.89±3.71, 16.91±8.25, 20.44±3.76, 19.74±15.55, 20.29±10.52, 24.77±7.61 and 24.93±20.29 mg/kg wet weight respectively. The effects of cold storage in aluminium pans at different time was also investigated. The aluminium levels in the examined samples were increased by increasing storage time at refrigerator (4ºC) in aluminium vessels. This may be regards to the aluminium migration which seems to depend upon several factors, such as the chemical constituent of food, the duration and the temperature of storage and the addition of any substances that result in dissolution of the metal constituents. However, eating meats prepared in aluminium utensils may carry a risk to the health. The effects of aluminium residues on the public health were discussed