40 random samples of cooking butter, were collected from Assiut city markets and shopkeepers. The microbiological exami nation of samples reveals that the mean value of total colony, total coliforms, faecal coliforms, psychrotrophic, enterococci, and total veast and mold counts were respectively 1.63x10 + 3.6x10, 1.47x10 + 4.76x10', 9.74x10' + 3.38×10', 3.06x10* + 4.6x10', 6.35x10 + 1.69x10 and 7.11x10 + 1.19x10*/ml. E.coli and anacrobes were detected in 55 and 72.5% of the examined samples respectively. The public health hazard of these microrganisms and the suggested measures recommended for improving the quality of the product were discussed.