One hundred random samples of ready-to-eat sausage, beef burger, shawarma and liver sandwiches (25 of each) were obtained from food restaurants and street-vendors with different sanitation levels in AlexandriaCity. The samples were examined bacteriologically for aerobic plate count, Bacillus cereus, Streptococcus faecalis and Staphylococcus aureus count. The obtained results revealed that the mean values of aerobic plate count of sausage, beef burger, shawarma and liver were 3.2± 16x10⁴ , 2.3± 1.2x10⁴ , 4.2± 2.1x10⁴ and 3.6± 1.8 x10³ cfu /g, respectively. Significant differences were detected among the four different sandwiches. Positive Bacillus cereus samples were 100, 92, 84 and 72% with mean values of 2.75± 1.4 x10⁴ , 2.4± 1.2x10² , 35.2± 17.6 and 3.7± 1.8 x10³ cfu /g for sausage, beef burger, shawarma and liver, respectively. There was a significant difference between sausage, liver and the other two tested sandwiches. S. faecalis was isolated from 88, 84, 88 and 76%, with mean values of  45.7± 5.9 x10³ , 28± 7x10² , 3.1± 1.5 x10² and 2± 0.6x10³ cfu /g for sausage, beef burger, shawarma and liver, respectively. There was a significant difference between sausage, beef burger and the other tested sandwiches. S. aureus was isolated from 92, 80, 88 and 80 %, with mean values of 3.25 ± 1.6 x10³ , 2.8±1.4 x10² , 4.1± 2x10³ and 4.8± 2.4 x10³ cfu /g, respectively. There was a significant difference between liver, shawarma and the other tested sandwiches. The effect of different concentrations of both freshly crushed Garlic 2, 4 & 6 % and Nigella sativa (NS)1, 3 & 5 % were tested against the isolated B. cereus, S. faecalis and S. aureus using minced meat stored at room temperature (not more than 16°C). Highly significant differences were recorded between the control and the treated samples. Public health significance and the quality of ready-to-eat meat sandwiches to protect the consumer were given.