A grand 75 random samples of chicken meals represented by defrosted chicken meat, recently cooked chicken meat and late served chicken meat (25 of each) were collected from the restaurant in university student hostel in governorate Qalyubia. Thirty swabs from handlers, knives and cutting boards of chicken (10 for each) were collected for bacteriological examination. The average values of the total aerobic count of the different critical bacteriological points for examined chicken samples were 1.8x10 5a ±4.2x10 4 in the defrosted chicken and 1x10 2b ±1.8x10 in recently cooked chicken and 1.8x105a ±4.2x10 4 in the late cooked chicken meat. The incidence of Salmonellae, E. coli and S. aureus in examined samples from receiving to serving were 8%, 4% and 2% in defrosted chicken, they failed to be isolated from recently cooked chicken and 0%, 4% and 0% in late served chicken. The incidence of Salmonellae, S. aureus, and E. coli in cutting boards swab samples were 10%, 0%,1 0%, in knives swab samples were 10%, 0%, 0% and in workers hands swab samples were 0%, 30%, 20%, respectively. The suggestive hygienic measures to improve the quality of meat meals and methods of prevention of contamination of these meals were discussed.
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